A few years ago, during a trip to my local supermarket (unfortunately not a beach, but rather my second home), I came across the boxed macaroni and cheese section and realized that my five-year-old son had never tried it before. While some people may boast about this fact, I remained skeptical. In reality, by the time my kids reach adulthood, I will have bombarded them with so many healthy dishes like kale Caesar salads, farro salads, wholesome slaws, sweet potatoes, and homemade birthday cakes that they may feel inclined to rebel and subsist on a steady stream of sugary cereals, frozen pocketed foods, and canned frosting. Perhaps introducing them to these dishes earlier on will thwart this outcome? As a result, I purchased a box of macaroni and cheese, prepared it for dinner that evening (with steamed broccoli on the side – no one ever tells you how much broccoli you’ll steam as a parent), and I apologize, were you expecting me to say it was terrible? A disappointment? A childhood memory that did not endure? It was none of those things. I am fond of orange cheese powder and find no use in keeping it a secret any longer.
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I realize that I can easily obtain orange cheese powder online, but that is not the topic of discussion here. Instead, I would like to delve into the reasons why we enjoy it and what I, as a grown-up who does not want to regularly consume pre-packaged foods or miss out on the dish it produces, do when I have a strong craving for stovetop noodles with a rich, melted cheese sauce that cannot be satisfied by anything else.
Please take note that a recipe for a sensational, attention-grabbing, main dish casserole of macaroni and cheese topped with baked buttery crumbs has already been created and we have been using it for years. Additionally, there is also a remarkable shortcut (you don’t even have to pre-boil the pasta or make a sauce) for a creamy, golden macaroni and cheese in our files, but it requires a lengthy time in the oven. This recipe is not for such occasions. Instead, this recipe can be prepared in just 15 minutes using only one pot and ingredients already found in your pantry. It yields a single serving, so once your craving has been satisfied, you can always return to consuming leafy greens or, perhaps, prepare it again the following day.
Many times on days when I planned to have a simple breakfast such as a hard-boiled egg after a morning run, I ended up storming into the kitchen an hour later craving any food that is not yet consumed.
Rewritten:
In the past
A year ago: Tomato-Glazed Meatloaves served with Brown Butter Mashed Potatoes and Pomegrante Grapefruit Paloma.
Two years ago: Broccoli Melts and White Russian.
Three years ago: Perfect Corn Muffins and Spaghetti Pangrattato topped with Crispy Fried Eggs.
Four years ago: Lentil and Yogurt Stuck Pot Rice and Dijon and Cognac Beef Stew
Five years ago: Blood Orange Margaritas and Italian Stuffed Cabbage
Six years ago: Coconut Muffins with Double Coconut
Seven years ago: Green Bean Salad with Fried Almonds and Pickled Onions and Spaghetti with Olive Oil and Lemon
Eight years ago: Chocolate Soufflé Cupcakes with Mint Cream and Spaghetti Cacio e Pepe
Nine years ago: Alex’s Mother’s Stuffed Cabbage, Toasted Coconut Shortbread, Devil’s Chicken Thighs with Braised Leeks and Red Kidney Bean Curry.
A decade ago: A dessert of pear and almond tart paired with greens, along with orzo and meatball soup.
Eleven years ago: Indulge in my mom’s chocolate chip meringues and learn how to make stunning and delicious bread in “For Beaming, Bewitching Breads.”
And on the opposite side of the globe:
Half a year ago: Savor the delectable blend of Fried Rice with Zucchini and Tomatoes and Cheesecake Bars infused with a variety of berries.
1. 18 months ago: Lentil and Basil Vinaigrette Burrata
2. 30 months ago: Iced Hot Chocolate
3. 42 months ago: Cheesecake with Raspberry Swirls
4. 60 months ago: Pecorino and Walnut Kale Salad
5. Fast and Necessary Mac-and-Cheese Recipe for Stovetop
Yield: 1 servingTime: 15 minutesPrint
For maximum salty and cheesy flavor with minimal quantity, I prefer using parmesan or pecorino. These are always available in my kitchen. If I want to add a touch of fanciness, I replace half of the cheese with an extra sharp aged cheddar. It’s worth noting that grating cheese using a Microplane rasp will result in a much lighter 1/2 cup quantity, which can affect the overall cheesiness of the dish. This would be a tragedy, so be sure to keep that in mind.
Here’s the rewritten content:
Some additional tips: I suggest using lesser amounts of water than what’s typically recommended for pasta when preparing mac-and-cheese, as it provides a more starchy result. I prefer seasoning mine with a substantial quantity of black pepper to achieve a cacio e pepe feel. Although no “mac” or macaroni was utilized in making this dish, it may be added if desired. Personally, I am fond of unconventional pasta shapes, so I opted for “sagne a pezzi,” which resembles small pieces of ruffled lasagna edges. Alternatively, medium shells also work well. It’s unnecessary to get too precise when measuring out two teaspoons of butter from a stick; just shy of a tablespoon is sufficient. Lastly, I neglected to mention earlier, but sauces like these benefit from a hint of finely grated garlic using half a small clove that is Microplaned for this quantity.
Ingredients:
– Kosher salt
– 4 ounces (115 grams) of dried pasta, such as macaroni or another small twisty shape
– 2 teaspoons (10 grams) of salted or unsalted butter
– 2 teaspoons (6 grams) of all-purpose flour
– 1/2 cup (125 ml) of low-fat or whole milk
– Several grinds of black pepper
– 1/2 cup (1 ounce or 30 grams) of finely grated parmesan or pecorino cheese
Boil a small-to-medium pot of water with abundant salt and add your dried pasta. Cook until it achieves a firm tender texture, then strain. Place the pot back on the stove and melt butter in it. With a spoon or whisk, blend the flour until it dissolves. Add milk, little by little, continuously stirring to prevent any lumps from forming. Add 1/4 teaspoon of kosher salt and multiple grinds of black pepper to season. Bring the sauce to a simmer and keep stirring for 1 to 2 minutes. Remove from heat and merge grated cheese until it mixes. Add the strained pasta and stir until it’s evenly coated. Serve the pasta in a bowl and sprinkle more black pepper, optionally. Repeat the process if needed.
I discuss my fondness for cheddar cheese and some of my other preferred items here.
