It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month I was assigned to Rebekah’s blog, Making Miracles. Rebekah first started her blog in 2006 as a way to chronicle her experiences in the surrogacy of four baby girls, but it has now evolved to include her children, life, and recipes. She has resided in a few areas of the United States and in Senegal and now lives in Georgia with her two children. You will find mostly family-friendly, easy meals on her site, but she also loves to experiment and get more creative. She says she “would prefer not to ever make the same thing twice, because there are so many new and fun things yet to be tested out in my kitchen.” I definitely get that feeling. I came across her recipe for Easy Stove Top Macaroni and Cheese and suddenly had a craving. Plus it was a huge hit with the kids. I also saved these recipes for later: Cheesy Breakfast Potatoes, British Scones, Brown Sugar and Balsamic Glazed Pork Roast, Baked Gouda Mac n Cheese, Cottage Pie, Italian Sliders, Sheboygan Grilled Brats, Chicken Mushroom Fettuccine Alfredo, Shepherd’s Pie, Orange Garlic Rice, Chocolate Chip Cookie Souffle, and Gorditas Dulces de Harina de Trigo.
This macaroni and cheese is the perfect recipe for a quick lunch. It was so easy to prepare and just used one pot.
Once all the cheese has been incorporated: If the sauce is too thick, mix in a little more broth or milk. Be careful to not add too much. If too thin, add a little more cheese or even stir in a little cornstarch. Letting the mixture sit for a bit off of the heat may also help.
For a little added something, Rebekah recommends some diced tomatoes or bacon. For some heat, mix in a pinch or so of red pepper flakes.
This can also be made in the rice cooker, though I have not personally tried it. Add the pasta, chicken broth, and milk, then cook until the macaroni is tender, 30-40 minutes. Mix in the cheeses and seasonings until smooth. Let it sit on warm for 10-15 minutes to develop a crust on the bottom. This recipe can also easily be doubled.
Check out what everyone else made:
1 1/2 cups dried pasta (elbow macaroni, small shells, or similar shape)
1 1/2 cups chicken broth
1 cup milk
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon paprika
Salt and freshly ground black pepper
In a medium saucepan, combine the pasta, chicken broth, and milk over medium heat. Cook, stirring often, until al dente, barely tender, about 15 minutes. If the liquid evaporates before the pasta is done, add a little more broth or milk.
Stir in the cheese, a handful at a time, until smooth. Season with paprika, salt, and pepper to taste.