One-Pot Mac and Cheese
Easy super comfort food
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 2 cups elbow macaroni
- 2 ½ cups whole milk
- 1 cup water
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional
- ¼ cup heavy cream optional for extra creaminess
Instructions
- In a large pot, combine the elbow macaroni, milk, and water over medium heat. Stir frequently to prevent sticking.
- Once the pasta is tender (about 10 minutes), add butter, mustard powder, garlic powder, salt, black pepper, and paprika. Stir well to combine.
- Lower the heat and stir in the shredded cheddar and mozzarella cheese a handful at a time, stirring continuously until smooth and creamy.
- Stir in heavy cream if using. If the sauce is too thick, add a splash of milk. Remove from heat and serve immediately.