Mug’O’Mac

Do you want classic shell mac-and-cheese fast?

Well, this recipe is no Velveeta or EasyMac (thank goodness), it’s better.

If you use a rich enough cheese, hearty wheat noodles, and a dash of mustard, you will not be let down.

In fact, I think you’ll be scurrying to make another bowl.

I’d recommend using a huge mug, like the one I used.

Ingredients

1/3 cup whole-grain pasta

1/2 cup water

splash of milk (about 1 T or less)

1/4 -1/3 cup shredded cheddar cheese

dash of Dijon mustard

Optional: 1 cup steamed cauliflower

Directions

-In a large mug or other microwave-safe bowl, add in pasta and water. Microwave the pasta on high for about 2 minutes; then stir and microwave for 2 more minutes. Note: The water may overflow in the microwave, so to prevent this, add a little less. Or if you lose too much, add a T or so more.

Into the microwave!

-If the shells still aren’t soft, repeat microwaving and stirring until they are. Mine were ready after only 4 minutes.

-Drain any excess water very well.

-Mix in cheese, milk, and mustard. You can omit mustard if you like, but I think it gives a really nice flavor. Blend well. If you want to incorporate cauliflower–which is so good for you and so much like a noodle you probably won’t even notice it!–add in steamed cauliflower now and mix.

-Place back in microwave and cook for 1 more minute. Mix again, and serve warm.

I really love cauliflower with my noodles–probably because it’s so similar to noodles that you almost forget it’s a healthy cruciferous vegetable…

A little cauliflower for health…

So I added in 1/2 cup of cauliflower, too.

Hey, a healthy girl has got to get her vegetables in somehow. I think this is the perfect way to do that, and you don’t have to feel like you’re tricking yourself because it tastes that good!

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3 thoughts on “Mug’O’Mac

  1. I fixed the overflow problem by cooking the whole thing at 20% power. If you use a large mug, the water boils almost to the top and backs down, then comes back up, over and over. I cooked the water, milk and macaroni at the same time. I also added about 1/2 tsp. butter to the water, milk and mac. I stirred mine about every couple of minutes, just to make sure it didn’t lump. When most of the liquid was absorbed, and the mac was tender, I stirred in cheddar cheese and put it back into the microwave, again at 20% power until the cheese was melted. NO BOIL OVER at the lesser power with a large mug.

  2. Pingback: Zucchini Mac-and-Cheese | Collegiate Culinaire

  3. Pingback: A Healthier Mac-And-Cheese in Your Microwave | Collegiate Culinaire

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