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?!