I have altered the Macaroni and Cheese recipe quite a bit, that I originally found on Mel’s Kitchen Cafe. Some adjustments were made from personal taste and some from necessity! We liked the original recipe alright, but we really enjoy the alterations. I really enjoy only making one pot to clean.
When I went to make this the first time, I found myself with 3/4 of a gallon of raw milk in which I needed 2 cups of heavy cream from. I knew it wouldn’t happen, even as cream-rich as our raw milk is. It was lunch time and I needed to make lunch, though. So the milk adjustments were made, and surprisingly, the recipe turned out better than it had any of the dozen or so times I have made this before!
I have made this with 100% whole wheat organic pasta and also made it with gluten-free brown rice pasta, too, with great results both times.
Here is how I make one of our favorite, non-Paleo comfort foods.
Creamy One-Dish Mac ‘N Cheese
2 cups water, plus extra if needed
4 3/4 cups full-fat milk
16 ounces pasta
1/2 teaspoon Celtic sea salt
1 tablespoon arrowroot powder
1 teaspoon mustard
1 1/2 teaspoons garlic granules
1/2 teaspoon paprika
12 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
2 tablespoons butter, cut into small chunks
pepper, to taste
Notes / Directions:
Bring water, 4 cups of milk, the macaroni, and 1/2 teaspoon salt to a simmer in a pot over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining milk, the arrowroot powder, mustard, garlic, and paprika together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter and season with salt and pepper to taste. Serve immediately.