One Pot Mac n Cheese
I'm such a bad blogger that I rarely remember to take pictures when I cook. I'm such a bad blogger I rarely remember to blog. Or I take pictures then never blog about them. But I'm trying to do better. I promise.
So why is this recipe so easy? Doesn't mac n cheese require a cheese sauce, made separately then added once the pasta is cooked? NOT THIS ONE. The pasta cooks in milk, which turns into the sauce once you add a slurry and cheese. Can you get any easier??
The original poster has a beautiful picture on the recipe page, so I won't try to copy that. But I DID manage to snap a few while making it last week.
Step 1: Melt butter in dutch oven, add in spices. Add milk, bring to boil.
Step 2: Add pasta, then a few minutes later add in broccoli.
Here is the pasta and the broccoli (added a few minutes into cooking) boiling away in the milk.
Step 3: While step 2 is happening, grate cheese and make slurry. I use the mason jar the recipe author suggests, but a small bowl works too. Preheat oven.
Here is the slurry, before mixing and after.
I usually had a huge block of cheddar cheese in the house, but have been known to pretty much use ANY cheese I have in the house. I also vary the pepper added in Step 1, based again on what I am in the mood for. I have never owned the chipotle chili pepper called for in the recipe, so I will use a different red pepper. Make sure you know your pepper though, as you may not need the same amount, depending on the hotness of it. You can also vary the veggie added, again based on what you have in the house!
Love this simple recipe. And all I have to wash is the dutch oven, the cheese grater, and the jar from the slurry. Which usually goes in the dishwasher...