Quick and Homey Mac and Cheese
If you buy pre-grated cheese, it’s even faster than the boxed stuff. I promise. It’s tastier too, with a rich, creamy, full flavor that can be mild
or assertive depending upon the kind of cheese you use. And the best part? It uses 3 real, honest, unprocessed ingredients and can be made in minutes. Literally minutes, once the pasta is boiled. This has got to be world’s quickest mac and cheese – and it’s delicious to boot. Guaranteed to be adored by your toddler or child.
Serves 1 adult, or 2 small children
- 1 cup macaroni (preferably whole wheat)
- 1 ounce sharp cheddar cheese, coarsely grated (scant 1/2 cup)
- 2 tablespoons heavy cream
- Pinch of salt
In a small pot over medium-high heat, bring 3 cups of salted water to a boil. Add the macaroni and cook according to the package instructions (the whole-wheat pasta takes about 10 minutes). Drain macaroni, then add it back to the pot, and over low heat, stir in Cheddar, cream, and salt. Cook, stirring, over low heat for 2-3 minutes until the cheese and cream are blended in and creamy.
Variation: Fusilli with Creamy Parmesan and Peas
- 2/3 cup fusilli (preferably whole wheat)
- 1/4 cup frozen peas
- 2 tablespoons cream
- 1/4 cup Parmesan cheese, coarsely grated
- Pinch of nutmeg
In a small pot over medium-high heat, bring 3 cups of salted water to a boil. Add the macaroni and cook according to the package instructions.
When the pasta is cooked to your liking, throw the peas into the pot for a few seconds and then drain the macaroni and the peas. Add them back to the pot and over low heat, stir in Parmesan, cream and nutmeg. Cook, stirring, over low heat for 2-3 minutes until the cheese and cream are blended in and creamy.