One Pan Cheddar Mac Food

ONE-PAN OVEN MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly.
• Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more.
• Stir and serve immediately.

ONE-PAN WHITE CHEDDAR MAC AND CHEESE

Steps:

• Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.
• Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.
• Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

ONE-POT MAC 'N' CHEESE

Steps:

• Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

ONE PAN BEEFY MAC

Steps:

• In 4-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic and cook until onion is tender but not brown.
• Stir in water, beef broth, tomato sauce and seasonings; bring to a boil.
• Add elbow macaroni and return to a boil.
• Cover and cook, stirring frequently, 12 minutes or until elbow macaroni is tender.
• Salt and pepper to taste; sprinkle with Parmesan cheese.

ONE-POT MAC AND CHEESE

Steps:

• In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!