Easy cheesy Mac and Cheese, goodness!This dish is quick, easy, and contains only natural, whole ingredients.
- 12 oz Evaporated milk or 1 1/2cups of Milk
- 1/2-1 cup milk (separate from milk above)
- 2 cups of Mini shells pasta [pasta size indicates cook style + time - see note below
- 1 cup of cooked Veggies(peas,carrots,broccoli or your choice)
- 1/4 tsp Garlic powder
- 1/4 tsp dried Parsley
- 1/4 tsp Salt as per taste
- a sprinkle of mustard powder-optional
- freshly ground Black pepper, to taste
- 1/2 cup sharp Cheddar Cheese, freshly grated
- 1/4 cup Parmesan cheese, freshly grated
- Cook or re-heat your veggies.You can steam,saute or even microwave the veggies or can use frozen veggies.And next grate your cheeses and keep aside.
- In a medium-sized pot add pasta and 1/2 cup milk and season with 1/4 tsp of salt, 1/4 tsp of garlic powder and black pepper.Stir often to prevent the noodles from sticking and the milk from burning.
- Depending on the size of your noodles, you may need to add an extra 1/2 cup of milk to help them cook.
- Cook and stir constantly.In about 10-15 minutes or so the noodles will be fully cooked and the milk will have thickened into a creamy sauce.Now turn the heat to the lowest setting.
- Now add the cheddar and parmesan cheeses.Use the little bit of milk to adjust the sauce to your desired thickness and even add a little extra cheese to taste.
- Add a pinch of mustard powder for a color/flavor boost as well as an extra pinch of garlic powder.Add salt and pepper to taste if needed.
- Stir in your steamed/cooked/frozen veggies after adding your cheeses and garnish with a sprinkle of parsley if desired.
- You can also top it with red pepper flakes for a pretty garnish that delivers a little kick of heat.