In which sometimes you just don’t want to turn on the damn oven.

I had intended to pop over to the grocery store this afternoon, but by the time I was ready it had started raining and has been raining ever since. So I had to make something with what I had, so macaroni and cheese for dinner it is!

It turned out quite well, actually.

8 ounces uncooked macaroni
1-1/2 cups whole milk
1 teaspoon prepared yellow mustard
1 teaspoon steak sauce (I used Heinz 57)
3/4 teaspoon salt, or to taste
3 or more generous dashes of hot pepper sauce (I used Crystal)
1-1/2 tablespoons butter
1-3/4 cups grated cheddar cheese
1-3/4 cups grated American cheese
2-3 oz crumbled feta cheese
1/2 teaspoon paprika

1 – Bring a pot of salted water to a boil. Add macaroni and cook for 8 to 10 minutes.

2 – While macaroni is cooking, heat milk in the microwave. Whisk in the mustard, steak sauce, salt, and hot sauce.

3 – When al dente, drain the macaroni and return to the pot. Stir in the butter and the three cheeses. When incorporated, pour the hot milk mixture over the macaroni.

4 – Simmer briefly over medium heat, stirring often. Then cook on very low heat until thickened. (No need to stir after turning the heat down, though, because it’ll just break the macaroni.)

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This recipe is adapted from cafeteria macaroni and cheese, which I was going to make but didn’t have the ingredients for and I seriously didn’t want to run the oven.