Place raw pasta in colander and quickly rinse under water. Let it drain.In medium sauce pan add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Stirring keeps macaroni from clumping together, keep an eye on things to make sure that mixture doesn't boil over. Once at a simmer, immediately turn to low (too high heat will evaporate milk) pasta will cook in milk. Continue to stir the mixture frequently so that macaroni will cook and absorb milk. Keep stirring to prevent the pasta from clumping. It's a little bit like making risotto. Cook for 15-20 minutes or until milk has been fully absorbed.
If macaroni is not fully cooked, add some extra milk or water, and anticipate spending about five more minutes stirring the macaroni to absorb the extra liquid. Once milk has evaporated, stir in grated cheese, and throughly combine. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This lets the macaroni absorb liquid. Stir a final time and salt to taste.
Serve immediately.
Roasted Broccoli
via amateurgormet.com
Two large bunches broccoli (about four lbs)
Lemon
4 garlic cloves
Olive oil
pinenuts (optional)
parmesan (optional)
Preheat oven to 425 F.
Put broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1 1/2 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese (I left these out as well.)
