serves four
The average day on our homestead finds us knee-deep in projects and reluctant to take long, leisurely lunches. When we’re working in the garden or fixing fence, the goal is to get in, get fed, and get back outside as quickly as possible. A person can only eat so many leftovers, which is why this stovetop mac ’n’ cheese has become a favorite at our house. It’s the perfect real-food alternative to those instant versions with their neon-orange powdered cheese, and it gets five-star ratings from homestead kids (and husbands). Make it heartier by tossing in a cup or two of cooked ham or chicken or steamed vegetables.
16 ounces dry pasta (mini shells or farfalle [bow-ties] are our go-to choices)
¼ cup (½ stick) unsalted butter
¾ cup sour cream
1 teaspoon Dijon mustard
1¼ teaspoons fine sea salt
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon freshly ground black pepper
2 cups shredded cheddar cheese
Cook the pasta in salted boiling water to al dente (tender but firm) according to the package directions. Drain.
Place the pot back on the stove over low heat and melt the butter in it. Put the pasta back into the pot along with the sour cream, mustard, salt, paprika, chili powder, and pepper.
Add the cheddar cheese a handful at a time, mixing after each addition until the cheese is melted and smooth.