The quickest Macaroni and cheese recipe: The Rapido!

This macaroni and cheese recipe is all about taste... and speed! Of course in our busy lives we all have those evenings when there is just no time to prepare anything. If you can squeeze 10-15 minutes in your tight schedule you can still serve a delicious homemade macaroni and cheese made with real ingredients and I guarantee this recipe will be even quicker (and healthier) than those well known industrial macaroni and cheese kits... I could not believe this recipe: I had to try it myself: it works! I am confident: this way of making macaroni is the quickest possible way.

Ingredients for this:

3 cups water
1 and 1/2 cup 15% cream
1 lb. macaroni elbows pasta
Salt, amount to your taste
3 tablespoons all purpose white flour
1 and 1/2 milk to adjust the cheese sauce's thickness
1 tablespoon Dijon mustard
1 teaspoon freshly ground back pepper
1 lb. grated Old Cheddar or extra old cheddar cheese

How do you will make this now:

1) In a large pot, mix the cream and water with 1 teaspoon salt and bring this to a boil over medium-high setting, mixing gently and sporadically. Once this starts to boil, pour the macaroni pastas in and lower the heat setting to medium-low; cook for 7-8 minutes, mixing gently and constantly to avoid sticking; the macaroni cooks directly in the cream with water and remains in it; the water with cream will become the cheese sauce!

2) Once the macaroni is cooked, mix gently in the Dijon mustard, the black pepper and the flour. This will make the sauce to become thick; adjust the thickness of the sauce by pouring milk over until you get the desired texture.

3) Lower the heat to low setting.

4) Grate the whole pound of old cheddar cheese directly in the pot and mix, gently. Add your favorite spices or hot pepper sauce if desired at this point.

And that is it, you have just made a quick macaroni and cheese pot in more or less 15 minutes!

Serve to your lucky crowd, not forgetting yourself...