Rachel's Recipes

One Pot Mac and Cheese

Posted on: July 10, 2011

Leave it to Cook’s Illustrated to figure out how you can make mac and cheese using just one pot by cooking the pasta in a skillet! (Although I cheated and used my dutch oven because I didn’t trust myself not to splash things everwhere.) This is a really tasty, creamy, easy, and quick recipe to put together! Eric said next time he wants to try just sharp cheddar cheese, but I thought it was pretty tasty as is.

Ingredients
3 1/2 cups water
12 oz can evaporated milk, divided
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions
Bring the water, 1 cup of evaporated milk, macaroni, and salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

In a small bowl (or in your measuring cup), whisk the remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together. Stir into the pasta and continue to simmer slightly thickened, about 1 minute.

Turn off the heat and slowly stir in the cheeses a little at a time until the cheese is fully incorporated. Stir in the butter and season with salt and pepper to taste.

Source: Mel’s Kitchen Cafe (adapted from The Best Skillet Recipes)

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