Total/Active Cooking time: 20 minutes
1 cup multigrain macaroni
1 carrot OR 1 cup chopped baby carrots
1 1/2 cups shredded extra-sharp cheddar
1/3 cup milk
Spices: paprika, cayenne pepper, mace*, salt & pepper
*Yes, this is the pepper that pepper spray is made of, and yes, it is the magic ingredient to macaroni and cheese. It is not always easy to find in stores but can be bought online and is very worth it.
Boil 4 cups of water in a medium pot.
Chop carrots in 1/2 inch pieces.
When water boils, add carrots and boil for 2 minutes.
Add macaroni and cook according to instructions on the box.
After two minutes, add peas.
Shred cheddar while macaroni and vegetables boil.
Once done, drain, leaving in strainer.
To save time, prepare sauce in a separate pot while pasta boils.
To save a dish, prepare sauce in the same pot while the pasta drains.
Add cheddar and milk to pot, stirring frequently on medium-low heat until blended.
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
dash of salt and pepper
1/8 teaspoon mace
If a less spicy version is desired, substitute two dashes of paprika and cayenne pepper each, and one dash of mace.
Add macaroni and vegetables into the pot with the sauce and stir until covered.