One Pot Mac And Cheese Food

5-INGREDIENT INSTANT POT MAC AND CHEESE

Steps:

• Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
• Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

ONE-POT RANCH MAC AND CHEESE

Steps:

• Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, 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 Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

ONE-POT PULLED PORK MAC AND CHEESE

Steps:

• Combine the milk and macaroni in a medium saucepan. Bring 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 and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
• Serve hot with barbecue sauce or hot sauce if using.

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.

ONE-POT BACON MAC & CHEESE

Steps:

• Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside.
• Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes.
• Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired.

EASY FRUGAL ONE POT MAC AND CHEESE WITH HAM FOR THE FREEZER OAMC

Steps:

• In a large pot, cook macaroni in boiling water until almost (but not quite) al dente, about 3 minutes less than you would like it done if you were going to eat it right now.
• drain in colander and rinse well in cold water to stop the cooking process. set aside to drain in colander some more while you finish preparing the other items.
• over medium-low heat, melt 1-1/2 teaspoons butter or oil (any type) in same pot you just boiled the mac inches.
• add diced onion. cook and stir frequently until onions just start to become translucent.
• add diced ham and stir just till warmed. transfer onions and ham to a dish or paper plate and set aside.
• melt 4 oz butter over medium-low heat in same pot you just cooked onions inches when butter begins bubbling, stir constantly until it stops foaming, 2-4 minutes. (this is step 1 to preventing a grainy, flour taste in the sauce!).
• have your whisk at the ready! dump in the flour. whisk, whisk, whisk until all lumps are gone and butter/flour mixture turns golden, about 3-5 minutes. (the second step to preventing a grainy, raw flour tasting sauce!) do no allow it to turn brown! your cheesy sauce will taste burnt and gross if you let the roux get dark!
• dump the milk in all at once and whisk until there are no longer any lumps. add the nutmeg, black pepper and cayenne. increase heat slightly and using your whisk, stir briskly until mixture boils.keep stirring and let it boil for 1-2 minutes (step three to preventing that grainy, icky flour taste!).
• remove from burner and dump in the onion/ham mixture and the cheeses (or cheese and sour cream/cream cheese). stir to blend.
• let sit for 5 minutes to cool down a bit.
• stir in the macaroni to coat well.
• spoon into buttered pan(s) -- whatever type pan you prefer will work. i got a pack of (4) cheapie aluminum 7" pie pans at the dollar store (perfect size for two people!). i filled (3) for the freezer and still had a good-sized bowl left for hubby to eat tomorrow.
• cover with aluminum foil and put in freezer.
• to heat from frozen: preheat oven to 350f. bake for 40-45 minutes if your pan is small (like mine are!) if you froze the entire mixture in one casserole dish, bake for 1 to 1 - 1/2 hours. stir at the 45 minute mark, replace the foil and continue baking.

CREAMY ONE POT MACARONI AND CHEESE

Steps:

• Mix all ingredients and place into the rice cooker, close lid and set to on.
• When unit switches to keep warm, open lid, stir, close lid and leave on keep warm for at least five more minutes.
• Serve hot.
• Cheeses that are nice, are a mixture of mild cheddar, fontina,and mozzarella.

HEALTHY MAC AND CHEESE

Steps:

• In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
• Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
• Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.
• Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
• Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

ONE POT MACARONI AND CHEESE BY CONSUMER REPORTS

Steps:

• Using a two-quart saucepan, bring salted water to a boil. Stir in the macaroni and return the water to a boil.
• Stirring occasionally, continue boiling for four minutes.
• Then lower the heat to medium and continue to boil the macaroni with frequent stirring for seven more minutes. (You may need to reduce the heat to its lowest setting for the last two minutes to prevent sticking.)
• Add the remainder of the ingredients, stirring well until the cheese is melted. (Total cost per serving: 45 cents.).
• To modify and reduce saturated fat and salt, eliminate the salt, substitute low-cholesterol cheese and skim milk for the cheddar and the cream and add two teaspoons of fried onions (one small onion, chopped finely and fried in one teaspoon of canola oil in the pasta pot before you cook the pasta, then set the onion aside and add last to the above recipe). (Total cost per serving: 48 cents.).

ONE-POT MAC & CHEESE PRIMAVERA

Steps:

• Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min.
• Stir in 2 Tbsp. basil.
• Sprinkle with remaining basil.

INSTANT POT MAC AND CHEESE

Steps:

• 1. Place the macaroni water salt and butter.
• 2. Set Instant Pot on 4 minutes manual.
• 3. Manual release pressure quick release.
• 4. Take lid off and set pot on saute and add whipping cream and stir.
• 5. Slowly add cheese as it melts and enjoy.

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.)