2 cups large elbow macaroni, uncooked
1 1/2 cups low fat milk
1 tsp. salt, plus additional for final season later
1 Tbs. butter
1/2 tsp. mustard powder
Generous dash of nutmeg
1 cup grated cheese,
1 kind of any combination of
(cheddar, jack, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with another softer, better melting cheese. Bread crumbs (optional)
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.
4. Once mixture comes to a simmer, immediately turn down heat to very LOW. Macaroni will slowly cook in the milk.
5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!
6. Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk to mixture until macaroni is fully cooked. This will take about another 5 minutes.
7. Once milk has evaporated, stir in grated cheese of your choice. Combine cheese evenly into the macaroni.
8. Turn off heat. Sprinkle bread crumbs on top.
9. Place lid on top of sauce pan and cover for about 10 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
10. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
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