I can’t say I never make mac & cheese from a box. I can say I almost never make it from a box. That’s because it’s so easy to make from scratch. Seriously, almost as easy as the box stuff, yet a milllllion times better. Start by boiling a pot of water. The Good Cook Pot Clip Holder gives you a handy place to hold your spoon.
Cook 1/2 cup of elbow pasta. Remove and drain the pasta one minute shy of fully cooked. In the same pot add 1 Tablespoon of butter and 2 Tablespoons of milk, cream or half and half. The Flip Measuring Spoon makes it easy to measure everything without creating lots of dirty dishes!
Add half a cup of your favorite shredded cheese. Stir together well. Add one beaten egg, salt, pepper, and cayenne to taste.
Top your mac & cheese with Parmesan and it’s ready to serve. See…told you it was easy. Add anything you want to make this your own. Try truffle oil, veggies, sour cream or whatever you can dream up!
- ½ cup elbow pasta
- 1 TBS butter
- 2 TBS milk, cream or half & half
- ½ cup shredded cheese
- 1 egg
- salt, pepper and cayenne to taste
- Boil pasta one minute shy of total cooking time. Drain.
- In same pot add butter and milk or cream. Add cheese, stirring well.
- Add egg, beaten.
- Add spices.
- Return pasta to pot and mix well.
Easy mac & cheese for 1 or 100…all you need to do is multiply!