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Macaroni and Cheese

Source: Quick from Scratch - Pasta
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Even if you're not feeling nostalgic, you'll find this slightly updated version of an old favorite irresistible. And it's incredibly fast and easy because you don't have to make a sauce or even bake the macaroni.
RECIPE INGREDIENTS
3/4 pound elbow macaroni
4 tablespoons butter
8 ounces sharp cheddar cheese, grated (about 2 cups)
1 tablespoon dijon mustard
A few dashes of tabasco sauce (optional)
1/2 teaspoon salt, or more to taste
1/8 teaspoon fresh-ground black pepper
Macaroni and Cheese Recipe at Cooking.com
DIRECTIONS
In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.


Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.


Test-Kitchen Tip


Pre-grated cheeses are certainly convenient, but what you gain in time you lose in taste. Since cheddar cheese is the star ingredient here, try to find one of excellent quality and grate it yourself. It takes only minutes on a hand-held grater. You can grate the cheese while the pasta is cooking. There are a number of delicious cheddars on the market, including those from Vermont, New York, Wisconsin, and Oregon. Either white or orange is fine.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 640
Fat. Total: 33g
Fiber: 3g
Carbohydrates, Total: 63g
Sodium: 743mg
% Cal. from Fat: 46%
Cholesterol: 91mg
Protein: 26g
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