Mac n Cheese Half Batch

 We have been using this particular recipe for years to make our homemade mac n cheese. It's easy to put together, it holds up in the fridge for re-heating better than most recipes, and it's so easy to adapt. Sometimes I even like to put it in individual dishes and throw in the broiler with a little cheese on top to give it a crisp. 

 

I discovered though, as my cooking has evolved, that I don't like to make a meal out of this recipe. It has held better as a side dish instead. While that works fine when we have big gatherings, when it's just our family of four, we really needed something that was a smaller amount, thus minimizing the leftovers (which can be difficult to finish). 

 

So, I started playing with the recipe, and getting it to a point that the family loved it and there was no wasted ingredients. Other ways to make this recipe unique and stand out would when you're finishing it: (1) add bacon crumble to the top, or pancetta, or ham, you get the idea, (2) add cheese or bread crumbs or panko crumbs to the top, (3) put carrots and peas in the mac or on top along with the other toppings. You can treat it a lot like a baked potato and make it as loaded as you want. It would make for a great buffet style item for groups of people to individualize their meal. 

I guess what I'm trying to say is a smaller batch can sometimes be fun. You can have fun with it without going overboard or overindulging. Just make it exactly how you want it. 

Mac n Cheese Half Batch

1 3/4 c water, divided

1 5oz can evaporated milk

1/2 tsp salt

1 1/2 c dry pasta of choice

1/2 tsp cornstarch

1/4 tsp dry ground mustard

1/8 tsp Tabasco (6-8 drops)

6 oz cheese (such as colby, cheddar or monteray jack) about 1 1/2 c shredded*

2 T butter

 

 

 

 

In a medium to large stock pot,  add 1 1/2 c water, the can of milk, and salt and bring to a boiling simmer. Add the pasta and allow to boil simmer for about 11-13 minutes, or however long the pasta package directs. 

Meanwhile, to the final 1/4 c water add the cornstarch, dry ground mustard, and tabasco sauce and mix together. Once the pasta has cooked, add the cornstarch mix and stir for a minute or two to allow it to thicken a bit

Remove the pot from the heat and add the cheese in half cup batches. Stir and melt completely before adding the next batch. Once all the cheese has melted and is completely incorporated, add the butter and allow the to melt completely while stirring. 

Serve immediately with your chosen meal, and enjoy!

*This recipe works best if you shred the cheese yourself. Using pre-shredded cheese allows the anti-caking powder to prevent proper incorporation. You can have fun with flavors here though. Pepperjack is a lot of fun for a zippy sauce. Quesadilla cheese works well, and of course a mozzarella and parm would work. Experiment and have fun with it.