C :: Week 13 :: A different way to make Macaroni & Cheese

So, I don't think I've ever really made homemade mac & cheese.  My grandma makes the best.  But I can't get some of the ingredients here in Mexico, so I needed to find something with more natural ingredients. :)  And this is the one that I found and tried.

Recipe found at: http://www.macaroniandcheesecake.com/2011/09/revolutionary-mac-cheese.html 

Ingredients:

2 cups dried pasta
2 1/2 cups skim milk
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)

Directions:

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

The green specs in the picture is chopped up jalapeño.
Review:
I really enjoyed the recipe.  It was super yummy and creamy.  I will definitely work on figuring out which cheese are the best for this recipe.  And the jalapeño added a nice flavor. :)  It's a keeper.