If I have old or even sour milk in the fridge, this is one of great ways to use it up. (See another idea, homemade mac & cheese here). The keys are patience and vigilance when bringing milk to a boil without scorching it. Err on the side of lower heat. Based on my experience with impatience, the extra time spent on the food prep side will pay dividends during clean up. (If you do scorch the milk in your pan, save your elbow grease and scrape out the bottom of a stainless steel or cast iron pan with a metal spatula.) Another tip for easier cleanup, wash your saucepan as soon as possible before the sauce remnants cement on.
Pandemonium
My kids are usually excited to eat, but the last time I announced tuna noodle casserole for dinner utter pandemonium broke out in the kitchen. My oldest, usually reserved, got so excited she started running in place so crazily that if I saw this drama unfold in the grocery store aisle I’d think a tantrum was taking place. But don’t worry, the accompanying resonating “Yummmm!”, would remove any doubt of her disapproval. Luckily the other children joined into the cheers but not the fancy footwork. If your house turns crazy the second time you make this recipe, you’ve been warned.
