One-Pot Mac ‘n’ Cheese | Food Network

Never waiting on water to boil for mac and cheese again tbh.
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One-Pot Mac 'n' Cheese.
Level: Easy.
Overall: 20 min.
Active: 20 min.
Yield: 6 portions.

Active ingredients.

4 cups whole milk.
3/4 pound elbow macaroni (about 3 cups).
8 ounces moderate Cheddar, shredded (about 3 cups).
3 ounces part-skim mozzarella, shredded (about 1 cup).
2 ounces cream cheese, cut into small pieces.
2 tablespoons saltless butter, cut into little pieces.
1 teaspoon Dijon mustard.
Large pinch cayenne pepper.
Large pinch newly grated nutmeg.
Kosher salt.


Put the milk and macaroni in a medium pan. Bring the milk to a boil over medium heat, stirring often to keep the macaroni from clumping, then cook, stirring regularly, till the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.).

Cook's Note.

Make sure to buy blocks of cheese and shred it yourself. The preshredded cheese that can be found in bags is frequently tossed with starchy cellulose, which can provide this mac 'n' cheese a clumpy texture.

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One-Pot Mac 'n' Cheese|Food Network.

One-Pot Mac 'n' Cheese | Food Network

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About the Author: Yvette Cook


  1. Easier to boil the pasta in just enough water to cover it so that by the time it’s done it’s in a starch slurry. Then add condensed milk, cheese, butter, etc.

    Edit:. Evaporated not condensed

    1. Evaporated milk rather than condensed milk, unless you want the sweetest mac and cheese ever.

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