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Just like many of you, I used to come home from school in the 4th grade, turn on Saved By the Bell (pretty sure TBS played approximately 27 episodes in a row on weekdays), and change into comfy clothes (you mean my plaid Catholic school skirt wasn’t comfortable?
So check out my instagram mac and make this the next time you come home from work and can’t find the blue box in your pantry.
When I saw there was flour involved in this recipe, it seemed like most other homemade mac and cheese recipes that might require a roux, or a thickened sauce of some sort. She suggests buying bagged shredded cheese and mixing the dry ingredients right there int he bag. Stir in a bit of dijon if you want, add some paprika and whatever herbs you like, and you’re in business. Thank you Budget Bytes for sharing this amazing recipe (which apparently costs $.68 per serving)… I am a transformed woman! 2) As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes).
3) Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. I didn’t make this recipe to blog about it, I made it because we were craving mac and cheese.

I doubted it – mix the pasta with the dry ingredients, then just dump milk over the top?
The noodles cook in the milk, releasing their starch which makes it a perfect binder for the cheese when added, to make a delicious creamy sauce. I will go out on a limb here and say this is MUCH lighter than the previous mac ‘n cheese you may have seen on this blog… but every ounce as delicious! Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. It saves washing an extra strainer, which, in my teeny tiny kitchen, saves not only time but space.
Then I put my son in bed (which was pretty quick) and came back to dish it up and the texture is just all wrong. My name is Mallory and I started this blog as part of a New Year's resolution in 2010 to write more and cook more. Drain when al dente. In a large bowl, mix 3 cups of cheese with flour and mustard, paprika, and garlic powder. I’m a beginner at this locavore lifestyle and hope to help other beginners be more conscious of who grows their food, where it comes from, and why it’s better than the grocery store alternative.

I love to play in the kitchen and I'm excited to share my favorite recipes and photos with you. Anyway, so as not to compare my lack of blogging to a missing plane (which is a really terrible, horrible situation), let’s just get to it. It is literally the most difficult part of the whole recipe, so watch those knuckles and get to gratin’. I post weekly recipes using all natural foods in simple terms that any home cook at any skill level can understand and think is tasty. If top starts to brown too much for your liking, cover with foil and continue to bake. After removing from oven, let set for 10 minutes in order to thicken before serving.

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