Mac and Cheese

Yesterday, I was looking for something to have for lunch. I wanted to have macaroni & cheese, but I was all out of cheese to shred for it and we don’t buy the boxed stuff. But then I remembered I had some cheese powder on hand that I use to make cheese crackers. So I decided to try out my own “boxed” mac & cheese.


8 oz pasta (elbow is the standard, but use whatever your heart desires)
1/3 cup whole milk
2 1/2 tablespoons cheese powder
1/2 teaspoon kosher salt
1/8 teaspoon mustard powder
1/8 teaspoon cayenne pepper (optional)
4 tablespoons butter

Bring a large pot of water to boil. Add a heavy pinch of salt to the water, then add in your pasta. Cook until your desire doneness. Drain the pasta. Then add the milk, butter, cheese powder, kosher salt, and mustard powder (and cayenne pepper if desired). Stir to well to combine. Give it a taste and if you think it needs more cheese powder, salt, or milk, then add to your taste.


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Comments for This Post

  1. cookeaze January 7, 2010, 9:58 am

    SO lovely! Wonderfully warm and comforting and thanks for sharing..

  2. James January 7, 2010, 3:27 pm

    cayenne eh? Interesting….

  3. Tina and Manuela February 3, 2010, 8:27 am

    Congratulations this is quite a good suggestion. The sauce we usually do to re-heat “lesso” boiled meat.
    Just a tip here:
    Drain the pasta a couple of minutes before desired, then do a little saute with the sauce. If you are using parmigiano, saute without and add parmigiano after closing the flame, but still saute a little after.
    If the sauce is too liquid to do sauteing (neologism) use cream instead but reduce the amount…

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.

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