On our tent camping trips when the kids were little I used to make macaroni and cheese in one pot on the Coleman camp stove by melting slivered American cheese slices over hot cooked pasta and mixing in some milk and butter. It was easy and quick and filling and cheap I've cooked many versions since then, this one has fresh mozzarella cheese slices - something I've never tried before. It stacks up as interesting, probably a keeper, but not our number one favorite.
this is yet another recipe from the Vegetarian suppers cookbook. It calls for cheddar in addition to the fresh mozzarella cheese, milk, butter and fresh breadcrumbs. The milk is heated with a slice of onion, a bay leaf and a pinch of thyme, which caused everyone who walked through the kitchen to ask if I was making some kind of milk soup. I used Barilla Plus elbow macaroni and Calendra's whole wheat panella bread to make the bread crumbs for the top. This recipe was fairly easy, heat the milk, cook the pasta, make the roux, add milk, heat the sauce, pour over the elbows in the baking dish add the cheese, top with breadcrumbs and bake. The result was tasty (3/4 of a recipe that said it was enough to "feed a crowd" was polished off by four people) but a little bland for our taste. We decided that next time, more cheddar, less mozzarella would be in order. I used to make a mac and cheese that had chopped onions in it and I think that might improve this recipe. I might even consider the addition of a little mustard. We had this with a salad of Romaine, grated carrots, radishes, avocado and olives.