Best one pot macaroni cheese

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    Best one pot macaroni cheese

    Best one pot macaroni cheese

    (40)
    30min


    29 people made this

    About this recipe: This recipe uses less milk and no thickener whatsoever! Very cheesy, too! You can either serve it from the pot, or top with buttered breadcrumbs and put in a 180 / Gas 4 oven to brown for half an hour, but we like ours fine without.

    Ingredients
    Serves: 6 

    • 750ml water
    • 1/2 teaspoon salt
    • 250g pasta - such as penne or shells
    • 250ml full fat milk
    • 425g grated Cheddar cheese
    • 150g grated Parmesan cheese
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon Dijon mustard (optional)

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pour water and salt into a medium pot and bring to the boil over high heat. Once the water is boiling, stir in the pasta, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
    2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    alicat_1001
    0

    What's not to like?!? I was dubious as it whether this would work but it turned out fine. However, I question whether this is any quicker than making a cheese sauce and cooking pasta separately. I added broccoli and peas when cooking the pasta. The amount of cheese is obscene, I used less than half and it was cheesy enough. Yummy but you won't win any chef points!!  -  09 Feb 2017

    by
    40

    This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingredients are things I usually have sitting around the house anyways)! I reduced the recipe down to 1 serving for my lunch today & it went pretty well. I upped the noodles to 3/4 cup because I didn't use elbow noodles & so had to add more water. Once the noodles were done I just poured out the majority of the excess water. I added in a tbs of butter & melted it, then added in the milk as the recipe indicates. Once the cheeses were melted & the pepper added (skipped on the mustard) I tasted the macaroni & it seemed a little bland, so I added in a few dashes of hot sauce as well as sprinkled in just a bit of onion powder. This took the recipe from "okay" to "mmm...good". As far as easy & tasty lunches go, this one is a recipe I will make again!!  -  20 Apr 2009  (Review from Allrecipes US | Canada)

    by
    18

    Great recipe for a quick easy creamy stove top mac and cheese. I switched things up a bit, but adding asiago, feta and cream cheese to the cheddar and parmesan. I found that if I stirred the cheese in as it melted and didn't add it all at once, it kept it from clumping as others have complained about. I also sauteed some onion and then added that as well. Turned out super creamy and flavorful. Thanks for the recipe!  -  28 Oct 2010  (Review from Allrecipes US | Canada)

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