One Pot Creamy Macaroni and Cheese
My fave mac-n-cheese was always Kraft growing up. This mac-n-cheese is so much tastier (and healthier) than that blue box, and still made all in one pot. No flour and no blocks of processed cheese....The starch from the pasta being cooked in the milk is what creates the sauce. And, as always, if you use cheese that you've shredded yourself, the texture of the final product will be so much better and creamier. I usually use a mix of sharp white and yellow cheddar and some parmesan, but use whatever combination you like.
One Pot Creamy Macaroni and Cheese
My fave mac-n-cheese was always Kraft growing up. This mac-n-cheese is so much tastier (and healthier) than that blue box, and still made all in one pot. No flour and no blocks of processed cheese....The starch from the pasta being cooked in the milk is what creates the sauce. And, as always, if you use cheese that you've shredded yourself, the texture of the final product will be so much better and creamier. I usually use a mix of sharp white and yellow cheddar and some parmesan, but use whatever combination you like.
Cooking Instructions
- 1
Start by placing your milk, water, butter and uncooked pasta in a large pot over med-high heat. Allow the liquid to come to a low boil, stirring often while it heats to prevent the milk from scalding. Stir in all of the seasonings.
- 2
Once it begins to reach the low boil, lower the heat to med-low and let it simmer for 12-15 minutes, stirring often to prevent the noodles from sticking. If you notice that the liquid is being absorbed too quickly, add more milk in, about 1/4 cup at a time. Once the pasta is al dente, there should still be a decent amount of liquid remaining in the pot (enough to coat the pasta) and the remaining liquid should be thick and creamy.
- 3
Once it's done, remove the pot from the heat and immediately stir in the shredded cheese. That's it! Serve it immediately. To reheat leftovers if you have any, stir a splash of milk in before heating.
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