Guest Post – Stovetop Penne & Cheese

Another weekend is here and it’s another busy one at that! I’ve got my Christmas craft sale next weekend so I’ve been busy creating and Chris has a new job that takes him out of town every day which has really changed some of the ways we do things around here. The biggest thing is that I’m cooking more! I’m not a confident cook to say the least so I was very happy when Chris (aka One Hungry Dude) deemed one of the dishes I made this week good enough to blog about :) I’ll let him take it from here!

With my evolving work schedule, Sarah has taken on more of a role in the kitchen. So she's always looking for quick, simple and delicious recipes that can be prepared with a baby playing nearby. She made this delicious entree the other day — Stovetop Penne and Cheese. The dish was made in minutes, and it was so tasty, we'll be having it again very soon. She did modify the recipe slightly, based on the ingredients available. We also chose to double the recipe, because the original from White on Rice Couple simply didn't make enough to feed my appetite after a long day.

Ingredients:
• 4 Cups Penne
• 4 Cups Low Fat Milk, or more if needed
• 2 Tbsp Margarine
• 1 Tsp Yellow Mustard
• 2 Tsp Salt, plus additional for final season later
• Pepper, to taste
• 2 Cups grated Cheese, any combination of your favourite cheese will do, though we chose Cheddar
• Panko bread crumbs, for topping

Directions:
In a medium pot add the penne, milk, margarine, mustard, salt and pepper. On medium heat, slowly bring the mixture to a simmer, stirring the penne frequently. This will separate the penne and keep it from sticking together. Once the mixture comes to a simmer, reduce heat to low. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly.

Cook for about 15 to 20 minutes, or until the milk has been fully absorbed. If the penne is not fully cooked, add a small amount of milk to the mixture, and let cook for another five minutes.

When milk has evaporated, stir in the grated cheese. Turn off the heat. Place lid on top of the pot and cover for about five minutes. Add salt and pepper, if needed.

Meanwhile, melt a knob of margarine in a small frying pan over medium heat. Add Panko into the pan, until they cover the bottom in a thin layer. Cook for less than five minutes, stirring regularly, until the bread crumbs become fragrant and brown.

Divide the penne and cheese onto plates, top with breadcrumbs and serve immediately.

This recipe feeds about two to three people.