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My review
Best One Pot Cheese and Macaroni
Jill Faucher-Ross
"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."
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Ingredients
30 m servings 518 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 518 calories; 30.8 g fat; 30.7 g carbohydrates; 30.1 g protein; 93 mg cholesterol; 930 mg sodium. Full nutrition
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Reviews
Read all reviews 3539 Ratings
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Most helpful positive review
4/20/2009
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...
Most helpful critical review
1/21/2011
An odd method of making mac n cheese. I used elbow macaroni, and it was cooked perfectly. The final 5 minute cooking time is almost too long as the bottom started to stick. Took off the heat an...
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Least positive
Newest
4/20/2009
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...
10/28/2010
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...
5/6/2009
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...
1/21/2011
An odd method of making mac n cheese. I used elbow macaroni, and it was cooked perfectly. The final 5 minute cooking time is almost too long as the bottom started to stick. Took off the heat an...
1/1/2010
Really good and FAST, and an excellent concept for making quick homemade macaroni and cheese. I skipped the Parmesan cheese and added about 3 cups of cheddar cheese, substituted white pepper fo...
8/10/2009
Not at all what I expected. Tasted like strong tasting globs of melted cheese and noodles. Will not make it again.
1/18/2010
I kept trying to like it but I could only taste the parmesean with the macaroni. I won't save the leftovers. :-(
12/5/2009
When I made this the sauce turned out gloppy and the pasta was underdone even though I used the kind suggested and cooked it for the recommended amount of time. It's a good thing I cut the reci...