Ever since I met my husband, my world of healthy foods and normal portions has imploded on itself. He can’t eat a bowl of vegetables for dinner and call it good. His snacks are not apples and yogurt, but rather chips, crackers and cookies. Although he has come a long way in the health department since we’ve been together, there are some foods that he can’t live without. It is because of this that I thank him. Because he loves macaroni and cheese and I love health and the environment, these two worlds have collided to bring you a sustainable, simple and fast recipe for this nostalgic bowl of noodles.
What is it about liquefied cheese and curly noodles that can heal a broken heart and mend a weary soul? It’s one of those magical combinations that someone miraculously stumbled upon and the world has never been the same since. When macaroni and cheese was first crafted there was no presence of a packet of mysteriously orange powder cheese. Nobody had the “blue box blues” nor were boxes even in the picture. I wonder if you even knew you could make stovetop macaroni and cheese without that powder cheese?! Well the time has come to end this madness. No more boxes, no more blues, no more processed cheeses; let’s get real simple. I promise that you can make macaroni and cheese on the stove in the same, if not less, time than the boxed version. Never go back. Never surrender.
- 1 pound of noodles, shape of choice, but not spaghetti…it’s not right. (Buy in bulk section! No packaging:) )
- 1 tbsp homemade butter, or local butter!
- 2 tbsp flour (Buy in bulk section!)
- 1 1/2 cups of milk (any kind; we use original almond milk)
- 2 cups of shredded cheese, sharp cheddar works best, but go crazy! Pepperjack would be crazy. (Look for note on cheese below)
- Salt and pepper to taste
*A note about cheese packaging. I haven’t been able to find a cheese that comes in a packaging I can recycle. Thus, we must throw it away. Does this stink? Yes. Read this and cheer up: Extremely Loud and Incredibly Gross.
1. Fill a pot with about 8 cups of water and put on high heat. Once the water starts boiling add in the noodles and cook until tender; about 8-10 minutes. Drain the noodles, then put them back into the pot.
2. While the noodles are cooking, add the butter and flour into a small saucepan on medium heat. Stir the flour and butter together until they are mixed well; about 1-1/2 minutes. Add in the milk and increase the heat to medium-high. Stir often! The flour and heat will start to thicken the milk; stir enough to get out an flour clumps. Once the milk starts to bubble; about 5 minutes, reduce the heat to low. Stir in the cheese until it is mixed thoroughly and melted throughout. Add salt and pepper to taste.
3. Pour the cheese mixture over the drained noodles. Stir it, bowl it, eat it.
This is a bare bones, cheese and noodles recipe. It tastes better than the boxed version, takes less time and produces less waste. Some of our favorite add-ins are: a can of tuna, broccoli florets, cauliflower and paprika for some smoky flavor. Enjoy, and never reach for that box again!