Who doesn’t love a big old bowl of macaroni and cheese??
If you raised your hand, I don’t know if we can be friends anymore. But I’ll try.
My husband has always been loyal to that blue box of KD. No matter how many times I tried to serve him the homemade variety, it was never quite as good as the boxed version from his youth. Until now, that is.
Enter this One Pot Macaroni and Cheese.
If you’ve been following along for some time now, you know one of my life’s missions is to try to minimize cleanup as much as possible. After a long day of work, a long day of wrangling two young kiddos, and finally finishing bedtime, the very last thing I want to do is dishes. So when I came across this one pot mac and cheese method from our friend Jan Scott in her latest book Oven to Table, I knew it would help me reach my very lofty goals.
The pasta is cooked entirely in milk instead of water, which adds a really nice creaminess and eliminates the need for the traditional roux. It also cooks almost completely in the oven, so there is no need to stand over a stove stirring away.
There is one important note, the mixture will look curdled. After the butter and cheese are added it does get rich and creamy, but still a little bit curdled. But fear not, it tastes utterly delicious. Even my devout KD worshiping husband couldn’t stop raving about how delicious it was. And whenever pasta and cheese are involved, I know it’s going to be a hit with the kids.
I have a feeling this One Pot Macaroni and Cheese is going to be on regular rotation come back to school time. Can you believe it’s that time already?!
Dara
One Pot Macaroni and Cheese
From book | Oven to Table by Jan Scott |
Ingredients
- 3 Cups 2 % milk
- 1 354 ml can evaporated milk
- 1 Tsp salt
- 1 Tbsp dijon mustard
- 1 Pound short pasta (I used scoobi doo, but penne or macaroni would work great)
- 2 Tbsp butter
- 2 Cups old cheddar cheese (grated)
- 1 cup gouda cheese (grated)
Note
This mac and cheese reheats great the next day, making it perfect for work or school lunches.
Directions
1. | Preheat oven to 375 degrees. In a large dutch oven, mix together milk, evaporated milk, salt and dijon mustard over medium high heat. Bring to a boil and then stir in pasta. |
2. | Transfer pot to the oven and bake for 15 minutes, mixing halfway through, until the noodles are cooked and most of the liquid has been absorbed. |
3. | Remove the pot from the oven and add the butter, cheddar and gouda, stirring until cheese is completely melted. Serve sprinkled with some chopped parsley on top, if desired. |
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