Homemade One-Pot Macaroni & Cheese Recipe

Creamy, from-scratch, Homemade Macaroni & Cheese is as easy as one pot, a handful of ingredients, and ten minutes on the stove!

Yield: 4-6 servings


1 1/2 cups whole milk
1 to 1 3/4 cups water
8 ounces small elbow macaroni
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 ounces extra-sharp cheddar, grated (about 1 cup, packed)
Optional: 1/2 teaspoon garlic powder and/or 1/2 teaspoon dry mustard powder


Visit : Homemade One-Pot Macaroni & Cheese @ fivehearthome.com


  • If using low-fat or skim milk instead of whole milk, you will probably want to adjust the proportions of this recipe to use more milk and less water (see post for a more detailed explanation).
  • Using small elbow macaroni is recommended for this recipe. Another shape or size of pasta may require you to adjust the cooking time, which may also affect how much liquid you need to use by the time the pasta is cooked.
  • Extra-sharp cheddar will give this mac & cheese more flavor than mild cheddar, but feel free to use your favorite cheese(s). Freshly grated cheese is recommended for smooth melting.
  • To prevent your cheese from clumping up, be sure to add it after the pot has been removed from the heat. Also, do not dump in all of the cheese at once...stir it in gradually, making sure each batch is fully melted before adding more.

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