It is a MIRACLE. It’s a simple way to make macaroni and cheese creamy, smooth, and gooey. I’m serious. This Miracle Mac and Cheese is something I take seriously.
This recipe has been around for a while, and I don’t know why it took me so long. This will be a staple in our house, and I highly recommend it to anyone who loves mac n cheese.
WHY DOES THIS WORK?
You won’t be able to melt cheese in milk. The milk’s water repels the fat from the cheese, and the mixture will clump together instead of making a creamy sauce. An emulsifying ingredient is needed to create a creamy sauce. This recipe uses milk to cook the pasta. It creates a starchy milk mixture that helps to emulsify cheese and makes it creamy.
WHY MIRACLE MAC & CHEESE IS MY FAVORITE THING
- It is super fast. It’s just as fast as the blue boxes.
- There are no unusual ingredients (milk, cheese, and whatever else you like to season it with).
- No flour-based chamel sauce required
- It is easy to remember
- It’s great for quick meals and uses pantry staples
- This sauce is richer and creamier than other mac-and-cheese recipes.
WHY I DO NOT LOVE MIRACLE Mac AND CHEESE
- This one is best eaten fresh, as it won’t keep well reheated.
Since discovering Miracle Mac and Cheese, I have found a new simple mac and cheese recipe that I love even more. This new method uses evaporated milk to emulsify cheese. The creamy texture is much more durable.
MIRACLE MAC & CHEESE
Miracle Mac and Cheese makes creamy macaroni and cheddar in minutes.
Prep time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
INGREDIENTS
- 2 1/4 cups milk, split ($0.70).
- Two cups of dry macaroni (about 1/2 Lb. ( $0.65)
- 1 cup shredded cheddar cheese ($1.25)
- 3/4 tsp salt ($0.04)
- 1 tsp Dijon mustard, optional ($0.04)
- 1/4 teaspoon smoked paprika, optional ($0.02)
- 15-20 cranks of fresh cracked pepper optional ($0.02)
INSTRUCTIONS
- Mix the dry macaroni with 2 cups of milk in a medium saucepan. Cover the pot with a lid and bring to a boil on medium heat. Stir occasionally.
- Once the pasta has boiled, reduce the heat and simmer for 10 minutes, stirring frequently. Stir frequently to prevent the pasta from sticking to the bottom of your pot. To keep the steam in, immediately replace the lid after stirring.
- After the pasta has softened and absorbed most of its milk, season it with salt, pepper, paprika, or any other spices you prefer. Add 1/4 cup milk if the mixture looks dry.
- Turn off the heat and add the shredded cheese to the saucepan. Stir until the cheese is melted and creamy. Serve immediately
NUTRITION
Serving Size: 1 Serving Calories: 409.48 Kilocalories: 50.3 G Protein: 18.4g Fat: 14.78g Sodium: 784.28mg Fiber: 1.88g