Cheese is a high priority for me. Cheese with bread or pasta also ranks right up there. I'll try about any mac and cheese there is to be tried. I love it that much.
I've seen many pinners pin recipes for stovetop mac & cheese. Last night I went in search of one of those recipes because I decided taco mac & cheese was a good way to use leftover taco meat from the weekend. When I went to the cupboard for the blue box, I didn't have one. So, Pinterest to the rescue!
A quick search, and I was off with this recipe from White On Rice Couple. I had all the necessary ingredients on hand, and it sounded simple enough, if a bit high maintenance.
This makes a thick, gooey mac & cheese that will never be confused with the blue box. I don't play mac & cheese favorites (although this one is close), so I didn't mind. I didn't have any problems with burning or scorching, but I did stir almost constantly throughout. Basically, I used my technique for oatmeal on the stovetop and it appears, the technique transfers well. For my dish, I used slightly more than two cups of skim milk because the pasta wasn't done, and the goo was getting pretty thick. On two separate occasions, I added a splash from the milk jug. (Scientific, I know.) I also used 2% fiesta blend shredded cheese and a tablespoon of butter. Everything else was as the recipe indicates. Make sure you add the ground mustard. This sauce had awesome flavor, even before I added cheese, and usually I wouldn't say that.
After the pasta was finished, I added my leftover taco meat and let it all sit together in the pot with the lid on to blend. After I served it, I added some crushed tortilla chips and sour cream. It would also be fantastic with salsa, tomatoes, lettuce, or whatever taco toppings you usually like.
I might make this again, especially if my cupboard with boxed mac & cheese again goes bare. It's an easy substitute. I'd love to see how this tastes with a splash more milk and sharp cheddar. I bet it's delish!
I've seen many pinners pin recipes for stovetop mac & cheese. Last night I went in search of one of those recipes because I decided taco mac & cheese was a good way to use leftover taco meat from the weekend. When I went to the cupboard for the blue box, I didn't have one. So, Pinterest to the rescue!
A quick search, and I was off with this recipe from White On Rice Couple. I had all the necessary ingredients on hand, and it sounded simple enough, if a bit high maintenance.
This makes a thick, gooey mac & cheese that will never be confused with the blue box. I don't play mac & cheese favorites (although this one is close), so I didn't mind. I didn't have any problems with burning or scorching, but I did stir almost constantly throughout. Basically, I used my technique for oatmeal on the stovetop and it appears, the technique transfers well. For my dish, I used slightly more than two cups of skim milk because the pasta wasn't done, and the goo was getting pretty thick. On two separate occasions, I added a splash from the milk jug. (Scientific, I know.) I also used 2% fiesta blend shredded cheese and a tablespoon of butter. Everything else was as the recipe indicates. Make sure you add the ground mustard. This sauce had awesome flavor, even before I added cheese, and usually I wouldn't say that.
After the pasta was finished, I added my leftover taco meat and let it all sit together in the pot with the lid on to blend. After I served it, I added some crushed tortilla chips and sour cream. It would also be fantastic with salsa, tomatoes, lettuce, or whatever taco toppings you usually like.
I might make this again, especially if my cupboard with boxed mac & cheese again goes bare. It's an easy substitute. I'd love to see how this tastes with a splash more milk and sharp cheddar. I bet it's delish!
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