One Pot Stove Top Macaroni and Cheese Recipe

So I tried out this new recipe for a One Pot Stove Top Macaroni and Cheese and was amazed at the results and had to share it with all of you.

When I first saw the recipe for this I was intrigued. The only Macaroni and Cheese I have ever made via stove top in one pot is the kind that comes out of the box. Normally when I make mac n cheese from scratch I do it on the stove and then bake it in the oven, but this recipe was different and I just had to give it a try.

The thing that was so different about this recipe is the fact that your pasta cooks in milk and there is no draining. The milk gets absorbed and creates an extra creaminess when you add in your cheese. Not only do you dirty only ONE pot, but you also save money when it comes to buying the cheese you need to create it – so DOUBLE Bonus.  Crazy right?

Here is what you will need:

• 1Lb Elbow Macaroni
• 4 Cups Low Fat Milk (some extra may be needed)
• 2 Tbsp. Butter
• 1 tsp. Mustard Powder
• 2 tsp Salt
• Nice big dash or two of Nutmeg
• 2 Cups of Cheese – Use any combo of Cheddar, Jack, Swiss, Parmesan, Mozzarella, Gouda, Asiago etc..)
• Additional Topping if you prefer – Bread Crumbs, Dicde Tomatoes, Bacon Bits, Parsley etc..
• Black Pepper to taste

This is sooo EASY and if you follow me you know I am all about EASY.

First rinse your Elbow Macaroni in a colander and let drain.

In your pot add Milk, Raw Elbow Macaroni, Butter, Mustard Powder, Salt and Nutmeg.

On Medium Heat slowly bring the Milk/Macaroni Mixture to a simmer while you stir it frequently. You need to stay at the stove while doing this because walking away may cause a big mess and an icky dinner.

Once it comes to a simmer turn the heat down to low. The macaroni will slowly cook and start to absorb the milk. You want this to be a low process so the pasta will cook.

Keep stirring while it is cooking so you do not get a giant pasta clump.

Cook and stir for about 15-20 minutes or until the milk is fully absorbed and your pasta is cooked.

***If you find your pasta is still not cooked to your desired likeness just add some more milk in small amounts and continue cooking and stirring until you get there, it will not take long***

When milk has evaporated and pasta is done it is time to add in your cheese. Stir it in evenly.

Then turn off the heat and cover your pot for about 5 minutes and let the pasta plump up and absorb any excess milk.

Next give it is a taste test to see if you need to add any more salt and or pepper. You can now also add on any topping and it is ready to serve.

For my cheeses I used 1 cup of Cheddar Jack and 1 cup of Parmesan. The Mac and Cheese came out beyond creamy and super easy to make as stated, but for me next time I will change up my cheese choices. I think having 1 cup of Parmesan Cheese was not the best choice. It was still tasty, but next time I am sticking with the Cheddar and changing it up.  I loved how simple this was to make and the milk really did add a creaminess and saved on the amount of cheese you need to use. This recipe is a definite do over with minor changes!!!

Hope you give it a try too and if you do please comment and let me know what you think and what cheese you used. This is a great meal idea for your next party!!

Recipe from White on Rice Couple