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    Revolutionary Mac & Cheese

    I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the …
    • Tayster A. Louise

      Paneras mac n cheese (Cook noodles in milk) 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional)

    • Leigh-Ann Dufresne

      Revolutionary Mac & Cheese - simmer the noodles in milk instead of water

    • Susan Dukes

      It was pretty good and interesting concept but they're right - it's a bit grainy and I think the leftovers won't be as good as when it's first made. Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... Ive been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese

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