One Pot Macaroni And Cheese Food

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 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 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.)

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 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.

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.

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 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.

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-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.