One-Pot Mac and Cheese at home
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
One-Pot Mac and Cheese at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta (I used cavatappi*)
- 3 cups water
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 2 to 4 cups (8 to 16 ounces) freshly-grated sharp cheddar cheese (see note below)
- 1 cup (1 ounce) finely-grated Parmesan cheese
- freshly-ground black pepper, to taste
Method
Leave the pasta. Mix the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Warm over medium-a hot burner, stirring the pasta once every few minutes, until the water reaches a boil. Adjust heat as needed to maintain a rolling boil. Continue cooking the pasta, stirring once or twice per minute, until the pasta is *just* barely al dente. (Cooking time will depend on the shape of pasta that you use, so please keep a close eye on it.) Remove pot from heat.
Lift excess water (if needed). Check to see how much starchy pasta water remains in the pot. If it seems that there is more than 1/2 cup or so, dip a heatproof measuring cup in to remove and save the excess water, then set it to the side. (If by chance there is no starchy pasta water left, please add 1/2 cup hot water to the pot.)
Tip in the cheese to the pasta and gently stir until completely melted. If the pasta seems too dry, stir some of the reserved starchy pasta water back in as needed.
Salt Taste and season with additional salt if needed.
Plate Plate warm, garnished with a few twists of black pepper and enjoy!
