Kurt & Hannah's One Pot Mac & Cheese

I thought Hannah was crazy when she started pouring milk into the pot to boil our macaroni noodles in, but turns out they have a secret recipe and she was totally right. Anyway, this is their recipe but I wanted to share it because it was amazing.

Ingredients

2 cups large elbow macaroni, uncooked (about 1/2 lb)

2 cups low fat milk (about 16 oz), or more if needed

1 tablespoon butter

1/2 teaspoon mustard powder

1 teaspoon salt, plus additional for final season later

generous dash of nutmeg

1 cup grated cheese, (gruyere, jack, cheddar, swiss, mozzarella, gouda,)

black pepper to taste (optional)

Directions

1. Rinse raw macaroni under water.

2. In medium sauce pan, add milk, raw macaroni, salt, butter, mustard powder and nutmeg.

3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. (It comes to a boil very quickly so don’t let it overflow.)

4. Once mixture comes to a simmer, immediately turn down heat to low. Macaroni will slowly cook in the milk.

5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly.

6. Cook for about 15-20 minutes or until milk has been fully absorbed. (If macaroni isn’t fully cooked, add a little more milk or water to mixture until macaroni is fully cooked.)

7. When milk has evaporated, stir in grated cheese.

8. Turn off heat. Place lid on top of pan and cover for about 5 minutes to allow macaroni to plump up and absorb any excess milk.

9. Add additional salt to taste and stir one final time to mix everything together.