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    Must try: According to another pinner: "This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)"

    • Chelsea Thomas

      one pot, stovetop creamy #macncheese pasta cooks in the milk, loved it with added chicken sausage & peas

    • Mary Hansen

      One pot Mac and cheese- amazing. Boiling the noodles in the milk is ingenious and having to be near the stove for while isn't as bad as the blogger makes you feel like it would be. In fact, it makes it a perfect side dish to something like Parmesan crusted tilapia, because you would be in the kitchen cooking anyway.

    • Amber Martin

      One Pot, Stove Top, Creamy Mac and Cheese. This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)

    • Amanda Thoemke Thornhill

      One Pot, Stove Top, Creamy Mac and Cheese – My decadent revolution

    • Janet Gist

      One Pot, Stove Top, Creamy Mac and Cheese Boil noodles in milk

    • Jenny Sullivan

      One Pot, Stove Top, Creamy Mac and Cheese - no butter or cream

    • Anne Clifford

      One Pot, Stove Top, Creamy Mac and Cheese

    • Jen

      one pot mac cheese

    • Kim

      One pot creamy mac n cheese 2 cups large elbow Macaroni, uncooked (about 1/2 lb) 2 cups low fat Milk (about 16 oz) if needed, additional 1/4 cup milk or water for final cooking 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn’t notice any difference with the recipe. More heart healthy!) 1/2 teaspoon Mustard powder 1 teaspoon Salt, plus additional for final season later generous dash of Nutmeg 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional) black pepper to taste (optional) 1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain. 2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg. 3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop. 4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly! 5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don’t stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir! 6. Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes. 7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni. 8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk. 9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.

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