One-Pot Macaroni and Cheese

One-Pot Macaroni and Cheese

I fully intended to share this recipe with you all earlier, but my excitement for the Strawberry Cheesecake Cupcakes that I made totally pushed this post and the other posts I had in my queue completely to the side. And that's not to say that the other posts aren't as good, I just wasn't ready for the little guerrilla attack of the cupcakes. :-)

When I made Oven-Baked BBQ Chicken last week, I knew that macaroni and cheese would be the perfect accompaniment. You just can't go wrong with macaroni and cheese! We have two boxes of the blue box, but I figured if I was going to make this delicious chicken, why not go the extra mile and make homemade macaroni and cheese.

I loved that the entire macaroni and cheese was cooked in a single pot as well as using evaporated milk. (When making the blue box, I actually use evaporated milk instead of regular milk because it makes it so much more creamy and adds a richer flavor.) The cheddar cheese added a nice sharpness to the macaroni and the Monterey Jack added some more smoothness. I did add more hot sauce, but I think next time I might add some cayenne in addition to the hot sauce... not to make it hot, but add more of that extra something. ;-)

This recipe is definitely going to remain in rotation in my kitchen for special meals, though it's going to be hard not making this whenever I make the BBQ chicken.

One-pot, that's it!

More goodie

Served with Oven-Baked BBQ Chicken!

One-Pot Macaroni and Cheese (or Skillet Macaroni and Cheese)
from Tracey's Culinary Adventures

3 1/2 c. water, plus extra as needed
1 (12 oz) can evaporated milk
12 oz elbow macaroni
1/2 tsp. salt
1 tsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. hot sauce (I used a little bit more!)
6 oz cheddar cheese, shredded (1 1/2 cups) (I ended up putting in 8 oz because I didn't want leftovers-- it ended up being just fine with the extra cheese)
6 oz Monterey Jack cheese, shredded (1 1/2 cups)
3 Tbs. unsalted butter
pepper, to taste

Combine 3 1/2 cups water, 1 cup of the evaporated milk, the pasta and salt in a heavy-bottom pot (I used my Dutch oven) or use 12-inch nonstick skillet. Set the pot over medium-high heat and bring to a simmer. Continue cooking at a vigorous simmer, stirring frequently, until the pasta is tender and the liquid has thickened considerably, about 9-12 minutes.

Meanwhile, in a measuring cup, whisk together the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce. When the pasta is tender, add this mixture to the skillet, stirring to incorporate. Allow to simmer for another minute, or until the sauce has slightly thickened.

Remove the pan from the heat, and begin adding the cheese one handful at a time (don't be tempted to just throw it all in at once). If the sauce begins to look too thick, you can add water to adjust the consistency (I added a few tablespoons total). Once all of the cheese is incorporated, stir in the butter then season to taste with salt and pepper.