Creamy Macaroni and Cheese

Today was a day for comfort food.  While not cold by Canadian standards, the wind was brisk.  What is better than macaroni and cheese for those kind of days?  This one is super simple and practically foolproof.  You boil the pasta in the milk and the starch released will thicken it all into a super creamy sauce.  I then baked it all with extra cheese and breadcrumbs, since Jon loves the crunchy top, but you can easily serve it as is.

Ingredients
3 cups milk
2 1/2 cups pasta
1 cup shredded cheese
1/2 tsp dried mustard
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

Place pasta and milk in a saucepan.  Heat on medium-high, stirring constantly.  Cook 10-15 minutes (depending on the type of pasta you use) until the pasta is cooked and the sauce is thickened.  Stir in cheese. (I used a mixture of extra-old cheddar and Parmesan, but you can use whatever is your favourite combo.  I wouldn't use mild cheddar though - you need a stronger cheese.)  Add mustard, garlic powder, onion powder, salt and pepper.

If you are baking the macaroni and cheese, pour into a baking dish.  Top with more shredded cheese and breadcrumbs.  Bake in 350º for 15 minutes, or until top is browned and crunchy.  Enjoy!

Recipe Source: Adapted from Heavenly Homemakers