Today, I wanted to share one of my favorite recipes with our readers. I don't know if it's just me, but I really tend to hate boxed mac and cheese. It's overly processed and loaded with chemicals and it doesn't even taste good- hence why I went searching for a recipe that would allow me to make my own cheese sauce (since you know- the pasta in and of itself isn't horrible quality).
In my search, I found a very easy-to-make recipe that actually requires you to use a skillet! It doesn't take long to prepare, nor does it require any gourmet ingredients. Cleanup is kept to a skillet and maybe 2 measuring cups. Recipe below! INGREDIENTS 3 cups whole milk, divided 2 cups uncooked elbow macaroni ½ Tbsp. salt ½ Tbsp. pepper ¾ cup shredded cheddar cheese (I prefer to use a full cup of cheddar and only a 1/2 cup of mozzarella, but to each their own) ¾ cup shredded mozzarella cheese 1 cup seasoned panko bread crumbs Cooking spray PREPARATION 1. Combine 2 cups of milk, macaroni, salt, and pepper in a large skillet over medium-high heat. Bring to a boil, stirring constantly to prevent sticking, then turn the heat down to medium-low heat and cook, stirring, until milk has reduced to a thick sauce. Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half. Add the cheddar and mozzarella, stirring until cheese is melted and pasta is evenly coated. 2. Sprinkle the bread crumbs evenly across the top of the mac ‘n’ cheese, using your hand to press them down into the crevices. Spray the bread crumbs with cooking spray in a circular motion for about 4 seconds to coat them evenly. 3. Broil on high until bread crumbs are golden brown and toasty, about 5 minutes, watching carefully to make sure the bread crumbs don’t burn. Serve! recipe courtesy of Buzzfeed
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