Sometimes patience flies out the window and you want some mac and cheese…NOW. When this happens, there’s nothing to be done but whip up a batch of my super fast, super simple, super delicious five-ingredient mac and cheese.
Did I mention it’s a single serving? Perfect for those of us *hanging my head in shame here* who have trouble sometimes following the guidelines for an actual serving of mac and cheese.
The versatility of this recipe is wonderful – you can substitute many different cheeses and thus keep your taste buds intrigued for a loooooong time. Me, I went with chevre and gorgonzola. I think you could use about any two cheeses you like, as long as one of them is a creamy cheese. Mix it up and have fun!
The five ingredients, you ask?
2. Fat-free milk
5. Garlic powder
That’s it. And if you don’t consider spice an ingredient, then it’s a four-ingredient mac and cheese – sooooooo simple. Let’s pause for a moment and contemplate those luscious cheeses. The gorgonzola:
And the chevre:
So, here’s the drill. Cook your pasta according to the package directions. I used a Barilla whole-grain rotini. Drain and set aside.
In the same pot, add the chevre, gorgonzola, garlic powder and half the milk. Only add half the milk now, as you may not need it all and you don’t want soupy mac and cheese (or maybe you do. If so, go and be well). Stir over medium heat until the mixture is melted and creamy.
If you want to thin the sauce, add the more of the reserved milk. Once your sauce is the consistency you crave, add the pasta and stir to combine.
Load your single-serving bad boy into a bowl and grab a fork because you are about to ENJOY. Top with some snipped chives if you’re feeling fancy.
My verdict? The initial sharp tang of the chevre melts into a smooth creamy gorgonzola rainbow of happiness. Four elbows up, and it took me all of fifteen minutes. Sometimes simplicity is an amazing thing.
Here is my recipe.
- 2 ounces dried pasta (about ⅔ cup, I used Barilla whole-grain rotini)
- ¼ cup fat-free milk
- 2 ounces chevre (goat cheese)
- 1½ ounces gorgonzola (blue cheese)
- ½ teaspoon garlic powder
- snipped chives for garnish, if desired
- Cook pasta according to package directions, drain and set aside.
- In the same pot, add chevre, gorgonzola, garlic powder and half of the milk. Stir over medium heat until melted. If needed, add reserved milk to thin the sauce.
- Once sauce is desired consistency, add pasta and stir to combine.
- Plate and garnish with snipped chives if you wish.
- Serve and scarf down immediately!
Every once in a while, good things come to those who don’t wait.
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