Rachel's Recipes

Posts Tagged ‘One Pan

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.

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

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)


This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

This was an easy dish to put together and clean up since everything is cooked in one pan.

1/3 pound bacon, cut into one inch slice
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch skillet cook the bacon over medium heat until cooked through. Remove from the pan and set aside, reserving about 1 Tablespoon of the bacon grease. Add the chicken and onions and cook until heated through. Remove the chicken and onions and set aside with bacon.

In the same skillet, add the water, chicken broth, pasta, and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Add the bacon, chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.

Adapted from: Mel’s Kitchen Cafe

This is only slightly more effort than Hamburger Helper and totally worth it! Everything, including the pasta, cooks in one pot, making clean up a snap.

1 Tablespoon vegetable oil
1 pound lean ground beef
1 cup elbow macaroni
1 large onion, diced
1 green or red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 28-ounce can diced tomatoes, undrained
1/4 cup water
1/4 cup red wine (can substitute water)
1 cup shredded cheddar cheese

Heat a Tablespoon of oil in a dutch oven or large pot. Add the beef and cook until browned. Remove from the pot, leaving drippings, and set aside on a plate. (Depending on how lean your beef is, you may need to pour of a little bit of the grease, leaving just enough to coat the pot.)

Add the onions to the pot and cook 5-7 minutes, until translucent and fragrant. Add the pepper and spices and cook another few minutes until pepper is softened.

Add the tomatoes, water, wine, and pasta and bring to a boil. Boil for several minutes and reduce to a simmer. Stir in the beef and continue to simmer until pasta is cooked through. Stir in the cheese cook until cheese has melted.

Slightly adapted from
: The Kitchn

This recipe was inspired by Bethenny Frankel’s “Healthier Baked Ziti.” If you don’t have a dutch oven, or oven safe pot, you can cook the pasta on the stove and transfer to a casserole dish.

16 oz whole wheat ziti
1 egg
15 oz part-skim ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
3/4 tsp freshly ground black pepper
28 oz can diced tomatoes with garlic and oregano
2 cups mozzarella cheese

Preheat the oven to 350 degrees.

In a dutch oven, cook the ziti until al dente. Drain and return to the pot to cool.

In a medium bowl, lightly beat the egg. Mix in the ricotta, Parmesan, garlic powder, salt, and pepper. Stir into the pot with the ziti.

Puree the diced tomatoes in a food processor or blender. Stir into the pot with the mozzarella cheese.

Bake uncovered for 20 minutes.

I saw the Neelys make this on a recent episode of their TV show and decided that I needed to try it. It was a delicious, easy weeknight meal. The original recipe calls for both a red and green pepper, but I only had green so I added an onion. I also halved the recipe, but used the whole amount of veggies.

1 Tablespoon oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1 pound lean ground beef
4 oz tomato sauce (from an 8 oz can)
1 1/2 Tablespoons tomato paste
1/2 cup barbecue sauce
1/2 Tablespoon Worcestershire
couple of dashes hot sauce (we’re wimps–you could use 1/2 teaspoon if you’re not)
hamburger buns or bread for serving

Heat oil in dutch oven or large skillet. Add the onion, bell pepper, and garlic and cook until tender. Add the meat to the pan and cook until browned. Stir in the remaining ingredients and simmer until thickened. Serve on hamburger buns or bread.

Slightly adapted from: Pat and Gina Neely

1.5 lb beef stew meat, cut into cubes
2-3 Tablespoons flour
2 Tablespoons oil
14.5 oz can diced tomatoes
1 Tablespoon tomato paste
2 cups beef broth (I used chicken)
1/4 cup red wine
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire
2 teaspoons A1
3 cloves garlic, crushed
2 bay leaves
2 teaspoons oregano
1 large onion, diced
1 lb potatoes cut into chunks
2 carrots, cut into chunks

Preheat oven to 350 degrees. Heat oil in dutch oven over medium heat.

Season flour lightly with salt and pepper. Dredge each piece of beef in flour, shaking off the excess. Working in batches, sear each piece of beef, about one minute per side.

After beef has been seared and removed from pot, add the remaining ingredients, except the potatoes in carrots. Stir together to create the sauce and dissolve the tomato paste and steak sauce. Add the beef, potatoes, and carrots, and bring to a boil over medium heat.

Stir and cover the pot. Place in the oven and cook for 90 minutes, up to two hours for a thicker sauce.

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.