This one pot mac and cheese is perfect for those nights that you need to get dinner quick on the table. I know what you are thinking. There is no way this recipe can be good if you don’t bake the macaroni. That is not true. Although the texture is different, you will get creamy ooey gooey goodness that will have your lips smacking. Because it only takes one pot, clean-up is quick as well. In this recipe, you will cook your noodles in milk or vegetable broth instead of water. For additional flavor, you can do half of each milk and vegetable broth. This gives a creamy texture and allows you to skip the step of draining the noodles which saves you on time. This dish is also great with rotisserie chicken. If you do decide to add chicken, use a combination of chicken broth and milk. If you are one of those rebellious types, yes you can bake this recipe. Top with additional cheese or crumbled buttered crackers and place in the oven on 350 degrees for about 20 minutes. 4 Servings
1 pound of Elbow Macaroni Pasta 4 cups of liquid (milk, broth or half of each) 1 teaspoon salt 2 Tablespoons of Unsalted Butter 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground mustard (optional) ½ teaspoon ground nutmeg, freshly grated (optional) 1 cup sharp cheddar cheese, freshly grated ¼ cup parmesean or manchego cheese ¾ cup mozzarella cheese 1. Place milk and/or broth, elbow macaroni and seasonings, in a medium saucepan and bring to a simmer. Add butter. Let the noodles simmer until the liquid has been almost absorbed and the pasta is cooked until al dente. This should take 7-10 minutes. 2. Remove saucepan from heat. Add heavy cream and cheese. Fold until all the ingredients are well incorporated. 3. Place back on heat on low to melt the cheese, about 5 minute. 4. Stir one final time and enjoy! Note: Shredded cheese normally contains cellulose which can make it hard to melt. Use cheese slices or hand grated block cheese for better results. If you want to make this into a one pot meal, add 1 cup a diced chicken and a handful of broccoli florets.
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March 2019
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