Richie says "This makes my taste-buds dance!"
As you probably know, macaroni is super quick and easy to make. The addition of ground hamburger is a bonus to make this side-dish a main meal, or use up the half pound(+ or -) of leftover ground beef or taco meat.
Stove Top Mac N' Cheese
4C Uncooked elbow, shells, or other pasta
3 TB whole wheat flour (or white)
1 tsp Sea Salt
1/4 tsp Black Pepper
2 1/4 C Milk*
1/4 C cream cheese, softened
2 tsp dijon mustard
2 Tsp Worcestershire sauce
1 tsp garlic powder or 2 cloves minced garlic
1 1/4 c Shredded cheddar cheese
1. Cook pasta according to package directions. Drain and set aside. Brown a half lb of ground beef if you would like this addition to your macaroni, set aside with pasta.
2. While pasta cooks, place flour, salt, pepper and milk in a large saucepan. Stir with a whisk until well blended. Drop cream cheese by tsp-full into milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts. Stir in mustard, Worcestershire sauce, and garlic powder. Simmer 1 minute. Remove from heat, add cheddar cheese, stirring until cheese melts. Add pasta and hamburger to cheese sauce, stir to combine. To re-heat leftovers, add a little milk to restore creamy texture.
*I used homemade coconut milk, since I was out of regular milk. It was amazingly delicious, and the consistency was even more creamy. It was slightly sweeter than regular milk. I also added 2TB grass-fed butter for flavor. I never knew how handy it would be to have dry shredded coconut sitting around!