One pot, milk, water, cheese and pasta! Delicious!
I apologize to my children. The only Mac and Cheese they were served in my kitchen was from a box. It was pretty bad. This recipe redeems me from all those bad memories.
During the early days of the pandemic, I purposely purchased unusual shaped pasta knowing it would add interest to an ordinary meal. You may have done that, too. For this receipe, you will need a small pasta with lines in it to catch the cheese. I used Mezzi Rigatoni, as shown, but elbow macaroni with lines will work as well.
The use of one pot makes this recipe convenient, and unlike other recipes, even my beloved Rachel Ray's, this recipe has no flour or other thickening agents. You simply get pasta and cheese cooked on the stove top in less than 30 minutes.
One Pot Mac & Cheese NYM
Serves 4 side dishes or 2 full servings
Ingredients:
1 1/2 cups water
1 cup milk
8 ounces lined small pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese or your preference of shredded cheese
Method:
In a medium to large size pot at medium heat add:
1 1/2 cups water
1 cup milk
8 ounces of pasta with lines (use a scale to weigh out the pasta)
Bring these 3 ingredients to a boil then lower the heat and stir until liquid is absorbed - this will take 15 minutes for the pasta to absorb the liquid as shown in the photo below.
Remove from the heat, and add the 2 cups of shredded cheese. Mix gently and cover to allow it to melt.
Serve with a smile!
