The classic comfort dish, this creamy mac and cheese recipe can be made quickly in just one pot!
One Pot Mac & Cheese
Serves 4 to 6
2 cups large elbow macaroni, uncooked
1 1/2 cups low fat milk
1 teaspoon salt, plus additional for final season later
1 tablespoon butter
1/2 teaspoon mustard powder
generous dash of nutmeg
1 cup grated cheese, 1 kind of any combination of (cheddar, jack, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with another softer, better melting cheese.
bread crumbs (optional)
Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg. Cook over medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop. Once mixture comes to a simmer, immediately turn down heat to very LOW. Macaroni will slowly cook in the milk.Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir! Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk to mixture until macaroni is fully cooked. This will take about another 5 minutes. Once milk has evaporated, stir in grated cheese of your choice. Combine cheese evenly into the macaroni. Turn off heat. Sprinkle bread crumbs on top. Place lid on top of sauce pan and cover for about 10
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