Childhood means mac and cheese
Like any American kid who grew up in the ’90s, I was a big fan of boxed stovetop mac and cheese. You could, in fact, classify me as a ‘connoisseur’ of it. My preference was for Kraft Thick and Creamy made with less milk so that it was extra powdered cheesy or if I was feeling decadent, Velveeta shells and cheese.
For a long time, boxed Mac n’ cheese was my favored food from back home. I would have dreams of going to the grocery store and stocking up on it. On several occasions, I requested my mother send me care packages full of it because it was so hard to come by in Asia.
Mac n’ cheese from a box was the epitome for me of American comfort food. The sheer sight of the packaging alone would send me into a Proustian memory flashback of my childhood. No matter how old I became, I still turned to it for comfort time after time.
Can it be done better?
Then one day, while discussing the merit of prepackaged processed foods and believing they would agree with me on the superiority of certain brands of macaroni and cheese, my British friends just shrugged it off and remarked, ‘Meh, I don’t see what all the fuss is about. It all tastes like cardboard! I can make a better version of it at home’.
Now many reactions arise when a close friend says something as inflammatory as this statement was at the time. First was shock and denial, ‘No, you don’t understand because you didn’t grow up with it’. Then one day after opening a box of packaged macaroni and cheese at home and cooking it on my stovetop, I came to the sad realization that yes, they were right. It’s true: IT DOES TASTE LIKE CARDBOARD!
Not only that but it tasted like cardboard no matter what you did to it. Swap out the boxed macaroni for a different pasta? It still tastes like cardboard. Try a different brand? Cardboard. Mix flavor packets together? NOPE, tastes like salty cardboard. Cover everything is hot sauce-spicy CARDBOARD!
The endless variations: Stovetop macaroni and cheese or baked macaroni and cheese?
They were right and the worst part about it all was I couldn’t untaste it but I also couldn’t give it up. Thus began my experimentation with making macaroni and cheese from scratch. I tried cream, béchamel, and evaporated milk for the base. I tried seasoning it with Cajun spices, hot sauces or mustard. I experimented with using different combinations of fancy and non-fancy cheeses and different kinds of processed cheeses. Should I add a breadcrumb crust, tomato topping, bacon additions, ham, sausage, or diced chicken? There was the creamy stovetop to play around with as well as ‘cheese on top on cheese’ action that is the thick casserole dishes.
There are endless possibilities and it got me really contemplating the existential questions such as “What exactly merits a macaroni and cheese recipe as good?” “What are the guidelines?” “Who is the authority of what is tasty?”
Simple macaroni and cheese works best
In the end, I exhausted myself with experimentation and research. As a result of my burnout, I returned to the basics of simplicity and convenience. Now, I have limited my macaroni and cheese recipe down to just two recipes: creamy stovetop or cheesy baked.
This recipe for stovetop Mac n’ cheese exemplifies both simplicity and convenience. It’s a great recipe perfect for the busy caretakers out there who just can’t spend a lot of time in the kitchen but need to make a tasty favorite in one pot with a healthy amount of veg thrown in. It can be made in less than 20 minutes with little to no added flavorings, coloring, add preservatives, etc. and can be made as a quick meal for your small one(s) and you or as a quick and easy side dish because adults love this dish too.
This simple, cheesy and creamy stovetop macaroni and cheese recipe is loaded with veg and can be made in 20 min. A kid and mom friendly meal! #kidfood #easysidedish #vegetarianrecipes #familydinners #macandcheese
- 200 g/7 oz macaroni/shells/spirals (whichever you prefer and/or have in your cupboard)
- 150 g/1 cup frozen peas
- 390 g/~13.2 oz full cream evaporated milk
- 130 g/a little over 4 oz grated cheddar cheese
- 1 tbsp Dijon mustard
- pinch of nutmeg
- 1 tomato (chopped)
- chopped scallion or crispy onions to garnish (optional)
- black pepper
- Bring water to boil in a large pot on the stove over high heat. Add pasta and frozen peas. Cook until al dente or until they are at the desired texture. Drain.
- In a medium to a large saucepan, warm evaporated milk over medium heat.
- Add 1 tbsp of Dijon and a pinch of nutmeg and whisk to combine.
- When the mixture starts to bubble, slowly whisk in the grated cheese a little at a time. Continue to whisk the mixture for 2-3 minutes until fully incorporated in and sauce is creamy and cheesy.
- Turn heat down to low and continue to cook until thick and bubbly (about 2-5 min).
- Turn off heat and stir in pasta and peas.
- Add salt and pepper to taste.
- Top with chopped tomatoes and scallions or crispy onions any other kind of veg you enjoy.
- Category: main, pasta
- Method: boiling, simmering
- Cuisine: Western
Keywords: mac and cheese, pasta, cheese, macaroni, kid food, vegetarian, easy side dish
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