15-minute homemade macaroni & cheese
The hot pasta heats the veggies, melts the cheese and cooks the egg, which works as a nice binder to bring the whole thing together.
Ingredients
Scale
- 2 tablespoons kosher salt
- 1 box any short pasta, preferably whole-wheat
- 1 egg, lightly beaten
- 1 teaspoon mustard (any variety)
- 2 cups shredded cheese (any variety, even a mix is great)
- 1–2 cups any fresh or frozen vegetables, chopped (spinach, kale, peas, shredded carrots…)
- Salt and pepper
Instructions
- Bring pasta water to a boil and add salt. Cook pasta according to instructions MINUS 2 minutes. Drain pasta in colander but SAVE about 1/2 cup of your cooking water.
- Return to pot and add lightly beaten egg, mustard, cheese and vegetables. Stir until creamy, pouring 1/4 – 1/2 cup of cooking water in to liquify and melt the cheese. Just add a little at a time. Then sprinkle salt and pepper to taste.