One-Pot Mac and Cheese
Try this One-Pot Mac and Cheese recipe that combines creamy cheddar and Parmesan for a comforting meal ready in 20 minutes.
Equipment
- large stockpot
Ingredients
Pasta and Dairy
- 1 pound uncooked pasta I used cavatappi
- 3 cups water
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 2 to 4 cups freshly-grated sharp cheddar cheese 8 to 16 ounces
- 1 cup finely-grated Parmesan cheese
- freshly-ground black pepper to taste
Instructions
Cooking Instructions
- Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Heat over medium-high heat, stirring the pasta once every few minutes, until the water reaches a boil. Adjust heat as needed to maintain a rolling boil. Continue cooking the pasta, stirring once or twice per minute, until the pasta is just barely al dente. Remove pot from heat.
- Check to see how much starchy pasta water remains in the pot. If it seems that there is more than ½ cup or so, dip a heatproof measuring cup in to remove and save the excess water, then set it to the side. If there is no starchy pasta water left, add ½ cup hot water to the pot.
- Add the cheese to the pasta and gently stir until completely melted. If the pasta seems too dry, stir some of the reserved starchy pasta water back in as needed.
- Taste and season with additional salt if needed.
- Serve warm, garnished with a few twists of black pepper and enjoy!
Notes
The pasta shape that you use is important for the cooking time. Recommended shapes have a cooking time of about 8 minutes. You can adjust the amount of cheese according to your preference.
Nutrition
Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUCalcium: 300mgIron: 2mg
Tried this recipe?Let us know how it was!