one pot | stove-top mac and cheese
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If there is one thing that I have learned as a parent,
when all else fails, make mac and cheese.
Mac and cheese makes fussy dinner companions, content.
It is comfort food at its best for even the non-fussy diners.
It’s just plain good,
but typical baked mac and cheese makes a mess of the kitchen; at least it does in mine.
There’s the pot to boil the pasta, the pot to make the sauce, the baked on cheesy casserole dish. I’m also not the neatest of cheese graters, and flour will inevitably be spilled. Happens every time I open the bag.
And who wants to be greeted with that mess after dinner.
So, I got to thinking.
I’ve cooked pasta in wine, why not in milk?
The pasta cooked perfectly, and the milk formed a creamy sauce that coated the noodles better than any cheese sauce I’ve made before. Shredded sharp cheddar is added at the very end. I chose to include bacon in mine, because well, BACON, but it would be just as good without.
The best part was that everything was made on one dish.
mac and cheese
- 4 ounces of bacon, diced
- 1 lb small shaped pasta
- 3 - 3 1/2 cups of milk
- 1 cup of cream
- 2 cups of shredded sharp cheddar
- salt and pepper to taste
- in a large pot or dutch oven, cook the bacon over med-high heat until crisp
- reduce heat to medium
- add pasta, 3 cups of milk, and cream
- boil, stirring often, and simmer until the pasta has cooked through and most of the liquid has been absorbed (about 15 minutes)
- ** if it appears that your noodles are soaking up too much milk too quickly add the extra milk a little at a time
- remove the pasta from the heat, stir in the cheddar cheese (stir until melted) taste for seasoning, cover, and allow to sit 5 minutes before serving
I always make a pound of pasta, even though there are only 4 of us. We LOVE our leftovers, but this recipe could easily be halved.
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