What pasta is best for mac and cheese?

I prefer elbow macaroni but you can mix it up with bow tie, fusilli or penne pasta.

Do I need to drain the pasta with the one pot mac and cheese method?

You don’t need to drain the pasta in this recipe. When you cook the pasta directly in the milk it will be extra creamy and the sauce sticks to the pasta so much better.

What is the best milk to use for mac and cheese?

In order to get the full creaminess factor, I recommend using whole milk or at least 2%.

Can you use water instead of milk for mac and cheese?

You can use water instead, but your mac n cheese will lack in creaminess.

How do you fix runny mac and cheese?

If you end up having too much liquid in your macaroni and cheese, just simply bring the contents back to a boil. Boil the milk down to the desired level. Make sure you stir constantly or the milk or cheese will burn on the bottom of your pot.

Does mac and cheese make good leftovers?

This stuff in the blue box is not ideal for leftovers. In fact, it is the worst. The sauce gets powdery and is just a weird texture. But this one pot mac n cheese tastes SO good reheated. You still have the creamy factor and the flavors have a chance to deepen. I recommend eating the leftovers within 1-2 days and store it properly in the refrigerator.

One Pot Mac and Cheese Recipe!

Name: Creamy One Pot Macaroni and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 1/2 cups whole or 2% milk; 3 tablespoons butter; 2 cups dry elbow macaroni; 1 to 2 cups shredded cheddar cheese; 1/2 teaspoon salt; More salt and pepper to taste

Description

This One Pot Macaroni and Cheese is so easy! Cook the macaroni right in the milk that's used to make the sauce. Creamy, delicious & ready in 15 minutes!

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Ingredients

Scale

2 1/2 cups whole or 2% milk
3 tablespoons butter
2 cups dry elbow macaroni
1 to 2 cups shredded cheddar cheese
1/2 teaspoon salt
More salt and pepper to taste

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Instructions

In a large pot add the milk, butter, and macaroni noodles. Turn the burner on to medium and bring the mixture to a simmer, stirring often.
Reduce the heat if the milk seems to stick to the bottom of the pan and stir often until the noodles are cooked though, about 15-18 minutes. Slow and low if your friend here, if you cook this step too fast and hot, the milk will curdle.
Stir in the cheese and salt until everything is melted.
Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Taste it and see. I used a moderately sharp cheddar and liked it at about 1 and 1/4 cups of cheese. If I had used something milder I think I would have used more. I've made this a handful of times and each time I seem to use a different amount of cheese, depending on my mood and how much cheese I have in the fridge.
Serve right away.

Notes

Don't boil the noodles, just a gentle simmer; the milk will curdle and you'll have a gross texture to your mac and cheese.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stove-Top
Cuisine: American

Nutrition

Serving Size: Serves 4
Calories: 397
Sugar: 7.9g
Sodium: 268mg
Fat: 18.6g
Carbohydrates: 39.9g
Protein: 17.2g
Cholesterol: 53.9mg

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