Best One Pot Cheese and Macaroni

Best One Pot Cheese and Macaroni

24
Jill Faucher-Ross 1

"This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without. "

Ingredients

30 m {{adjustedServings}} servings 518 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
  2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
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Reviews

24
  1. 28 Ratings

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This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingre...

Great recipe for a quick easy creamy stove top mac and cheese. I switched things up a bit, but adding asiago, feta and cream cheese to the cheddar and parmesan. I found that if I stirred the che...

Delicious, quick and easy! But very rich and cheesy too. I think next time I will either use less cheese or boil more pasta. I usually don't have Parmesan around so I was pleasantly surprised by...