One Pot Macaroni And Cheese Recipe 455 Food

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.

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 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 CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

ONE POT MACARONI AND CHEESE

Steps:

• In a medium pot set over medium heat, combine milk, water, macaroni, salt, and pepper.
• Bring to a low simmer, stirring frequently to prevent the macaroni from clumping and the milk from boiling over.
• Once the mixture simmers, reduce heat to low (it should continue simmering) and stir continuously until pasta is done to your liking, about 8 to 10 minutes.
• The macaroni will absorb the liquid while cooking, so stir in additional milk as needed, 1/4 cup at a time.
• Once pasta is done and the sauce is creamy, remove the pot from the heat and gradually stir in the grated cheddar, until smooth and melted. Taste and add more salt and/or pepper, if necessary.

NICE & EASY ONE-POT MACARONI & CHEESE

Steps:

• In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
• Meanwhile, in a blender or food processor, (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
• When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste with hot pepper sauce, if desired. Garnish with extra cheese, if desired. Serve immediately.
• TIP FOR KIDS: This is a terrific recipe to introduce whole wheat or vegetable pasta to your kids,. Mix a small amount of the different pasta in with regular pasta to start, and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.
• FOR THE ADVENTUROUS: Add 1/4 cup chopped sun-dried tomatoes when you pour cheese sauce into cookd macaroni. Add 1/4 cup chopped fresh basil just before serving. Replace 1/2 cup of the Old Cheddar with Asiago or Provolone cheese.

CREAMY MACARONI AND CHEESE FOR ONE

Steps:

• In small bowl, combine crushed saltines with 1 tablespoon melted butter.
• In pot, melt remaining 1 tablespoon butter, then add flour, salt, and pepper.
• Whisk in milk until smooth and cook for 2 minutes.
• Lower heat and add all remaining ingredients, stirring until cheese is melted.
• Pour into greased 1 cup baking dish (ramiken) and sprinkle with buttered saltine crumbs.
• Bake at 350 degrees for 15 minutes.

ONE-DISH BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees F.
• Grease a large covered baking dish.
• Put the milk, dry noodles, cottage cheese, mustard, salt and half the cheddar cheese in the dish and mix well.
• Cover and bake for 30 minutes.
• Remove from oven, reduce heat to 350 degrees F, add rest of cheddar cheese, stir well and return to oven for 15 minutes more.
• Remove from oven, stir well, mix in optional vegetable, and top with shredded Parmesan if desired.
• Return to oven without lid and bake about 15 minutes more, until browned on top.
• Remove from oven and let cool maybe 10 minutes before serving, will be very hot out of the oven.

CROCK-POT MACARONI AND CHEESE

Steps:

• Cook macaroni until just barely tender, then drain.
• Lightly grease crockpot. Toss macaroni with oil and add to crockpot. Stir in remaining ingredients, cover and cook 3-4 hours on low. DO NOT STIR while cooking. Enjoy!

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.

ONE-PAN TACO MACARONI AND CHEESE RECIPE BY TASTY

Steps:

• In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
• Add garlic and stir for 30 seconds.
• Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
• Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
• Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
• Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
• Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
• Top with green onions.
• Enjoy!