Revolutionary Macaroni and Cheese

Macaroni and cheese... the classic comfort food. I have made several macaroni and cheese recipes in the past and have enjoyed all of them for different reasons. I am still on the hunt for "my" macaroni and cheese recipe, the classic recipe I will make over and over again. When I saw this recipe I thought it was so interesting that the macaroni was cooked IN the milk. That's the element that makes this "revolutionary."

This recipe came out really well. It was flavorful and cheesy. I particularly liked the addition of the Garlic Gold nuggets because they added some serious garlicy crunch. I've raved about Garlic Gold before and I still stick to my original sentiment- that stuff is amazing.

If you are looking for an easy and tasty macaroni and cheese I'd suggest trying this out. It was a hit here and it even warmed up nicely.

Source: Adapted from Cate's World Kitchen

2 cups dried pasta 
2 cups 1% milk
1 cup loosely packed shredded cheddar cheese
1/4 cup shredded Parmesan cheese1 tsp salt
1 tbsp. Garlic Gold nuggets
Parsley


Directions:
Combine the pasta and milk in a saucepan and bring to a simmer. Cook, stirring, with the heat low for about 20 minutes (until the pasta is soft). Make sure the milk doesn’t boil!

Stir in the salt and cheese, reserving about 1/4 cup of cheddar. Stir well.


Pour into a greased baking dish. Top with 1 tbsp. Garlic Gold and parley.


Bake at 350 for 20 minutes.

Cover and let stand for about 5 minutes.