One Pan Mac Cheese Bake Food

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-PAN MAC & CHEESE BAKE

Steps:

• Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Place Macaroni in prepared dish. Stir in boiling water; cover with foil.
• Bake 15 min., stiriing after 7 min.
• Stir in Cheese Sauce Mix, milk and butter. Sprinkle with cheddar cheese and crushed crackers. Bake, uncovered, an additional 5 min. or until cheese is melted and crackers begin to brown.

BAKED ONE POT MAC AND CHEESE

Steps:

• Preheat the oven to 180C/350F.
• Melt the butter in a deep fry pan or skillet (Note 4) over medium heat. (Note 5)
• Add the flour and stir until combined so a thick paste forms ("roux"). Cook, stirring constantly, for 1 minute.
• Add half the milk and use a whisk to dissolve the roux into the milk. It will thicken quickly, then add the remaining milk. Whisk in small circles, rotating around the pan, to dissolve all the roux into the milk.
• Add the water, salt and 5 grinds of pepper, then turn the heat up to medium high. Whisk leisurely so the bottom doesn't stick to the pan. When the white sauce starts to steam and thickens such that you can see it coating the edges of the pan (around 2 to 3 minutes), add the macaroni.
• Turn the heat down to medium and stir gently with a wooden spoon to mix the macaroni through and ensure the bottom doesn't stick. Cook it for 1 minute. Be sure not to cook it for longer than this after adding the macaroni - this really impacts the "sauciness" of the dish and ensuring the macaroni isn't overcooked.
• Cover the fry pan (Note 6), then transfer it immediately to the oven on the middle shelf.
• Bake for 12 minutes, then remove from the oven. It will seem like there is too much sauce but it reduces and thickens in the next steps. The pasta should be just cooked (al dente). It will continue cooking from the residual heat.
• Turn the oven off and turn the grill/broiler on high.
• Stir through the cheese, just enough to disperse it through the macaroni. As you stir, this will melt the cheese and thicken the sauce. Don't stir too much because otherwise the sauce will thicken too much due to the evaporation.
• Sprinkle over the panko and parmesan cheese, then place under the grill/broiler for a few minutes to brown.
• Remove from the grill/broiler and let it rest for 5 minutes before serving.

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-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.)

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!

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.

BEST ONE POT CHEESE AND MACARONI

Steps:

• 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.

TIKTOK ONE-PAN BAKED MAC & CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Grate cheddar cheese and gruyere, then combine in a bowl. Take the time to grate your own cheese, it's the only prep for the whole recipe. Pre shredded cheeses will affect the texture.
• Grate colby jack cheese and set aside in a separate bowl. This will be your topping.
• To the center of a 9x13 baking dish (preferably broiler safe), add the block of cream cheese and American cheese.
• Pour dry, uncooked pasta evenly around the cream cheese and American cheese.
• Cover pasta with half and half and water. Sprinkle with a few generous pinches of salt and fresh ground black pepper. Stir to combine, with disputing the cheeses in the center.
• Add uncovered baking dish to oven and bake for 30 minutes.
• After 30 minutes, remove the dish from oven and stir to combine. It will look a little weird at this point, its okay. Trust the process.
• Add dish back into the oven and bake for an additional 10 minutes.
• Remove from oven again, this time stirring in the cheddar and gruyere. I prefer to add these cheese later on in the process to prevent them from overheating and tasting grainy. Return to oven for an additional 10 minutes.
• Remove from oven, stirring to combine. At this point, the pasta should be almost fully cooked. Taste for additional seasoning at this point as well. It should look like a creamy stove top mac and cheese by this point.
• Top the dish with the remaining colby jack cheese, but do not stir. This will create a crispy, gooey and bubbly cheese topping.
• Bake for an additional 10 minutes until the top is nicely browned. If not, you can throw under the broiler for a minute or two.
• Serve immediately!

PIONEER WOMAN MACARONI & CHEESE

Steps:

• Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat egg.
• n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
• Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
• Pour egg mixture into sauce, whisking constantly. Stir until smooth.
• Add in cheese and stir to melt.
• Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
• Pour in drained, cooked macaroni and stir to combine.
• Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
• Either way YUM YUM YUM! (Try not to eat the whole pot!).

VELVEETA® DOWN-HOME MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.