Electric Lunchbox #60: Macaroni and Cheese

Macaroni and Cheese! Who knew it would take me forever to get this recipe right!? I mean, mac and cheese!!!!

I got a lot of requests from you guys for Mac and Cheese made in the ELB.

And as it is one of my son’s favorite food ever, I had already been experimenting since before the requests came in. This recipe took that long!

It definitely tested my patience, as recipe after recipe, it failed. Too clumpy. Too watery. Noodles undercooked. Noodles over cooked. Too bland. Too salty….and on and on.

Should’ve sprinkled it with something colorful for the photo op!

So I started working on it at least once a week. In the process, I’d ran out of grated cheese, or cream, or butter, so I had to wait again until grocery day comes around for another round of testing.

This recipe is my latest one in the quest for a good, one bowl mac and cheese made in the ELB. Although not as smooth as I would like it to be, it is one that I cannot stop eating. Even my son said “you know I want more too, right?” So I believe we have a winner!

The cheese I ended up using. So good!

You can definitely replace the cheese with sharp cheddar or any mix that you like if you want, but know that this combo is soooo good!

Also, please read the recipe through before making it. Specially my note about the salt, as I do not want you to have your mac and cheese ready only to realize that it’s too salty to eat.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/2 cup uncooked macaroni

1/2 cup water

1 cup grated cheese (I used a blend of Swiss and Gruyere cheese as that is what I had in the fridge 😋)

1/4 cup milk

2 tablespoons heavy cream

1 tablespoon butter

1 tablespoon cream cheese

1/4 teaspoon minced, dried onion

1/4 teaspoon dry mustard powder

Dash of ground black pepper

Dash of turmeric powder, optional (this is just for color – if you want it more yellow)

1/4 teaspoon salt (hold off adding the salt until after the dish is cooked – remember that you can always add salt but you cannot remove it. Some cheeses are saltier than others.)

1. Place all the ingredients, except salt, in the big ELB bowl, in the order listed.

2. Place the bowl in the ELB base.

3. Add 3 ELB cups water in the base, cover and let steam until it shuts off, about 1 hour.

4. Carefully open the cover and stir the mac and cheese. Check if macaroni is cooked through and adjust seasoning, adding the salt if needed.

5. Serve hot! Enjoy!

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