30 Minute Meal/ One Pan/ Weeknight Meals

One Pot Stove-top Mac & Cheese

One Pot Stove-top Mac and Cheese (The Gingered Whisk)

Something big has happened at our house, and we just can’t get enough of it! I forgot to tell you that a few weeks ago we made a fun purchase! We have been looking at wooden play sets for the backyard but man, those things are expensive! Plus all the different choices in wood and all the different configurations, we were almost ready to throw in the towel. But we just happened to find a local company that was having a big “fall sale”, and it was our lucky day that the model we wanted was having an installation special of $99 (since we are definitely not the “diy built it type, we thought it was totally worth it!). We have been getting so much use out of it! Ladybug is loving it – she spends almost all her time out there now. Not only is she swinging, sliding and climbing to her heart’s content, but she is also reading there, having snack there, drawing there. I am so glad we found this, because it was well worth it!

This mac and cheese is our new go-to lunch around here. Anymore, any of the boxed kinds leave us sick for the rest of the day, even when we buy the expensive organic kinds. So when I stumbled across this recipe I knew I wanted to try it out! We have made it a bunch of times now, and love it each time! It takes about 20 minutes to make, and you can customize it with any cheese you have on hand. Or with bacon. Or jalapeƱos. Or anything else you can imagine. I love how creamy and cheesy it turns out, and that you actually make it in only one pot. Seriously, this recipe is genius! (PS. Top this with some oven roasted pulled pork and you have an awesome BBQ Pulled Pork Mac and Cheese recipe that is to die for!)

One Pot, Stove-top Mac & Cheese Recipe

One Pot Stove-top Mac and Cheese (The Gingered Whisk)

by The Gingered Whisk
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: stove-top lunch entree cheese pasta
Ingredients (4 Servings)
  • 1 lb elbow macaroni
  • 4 cups milk
  • 2 TBSP butter
  • 1 tsp mustard powder
  • 1 tsp salt
  • dash of nutmeg
  • 2 cups grated cheese (you can use any combination, just remember to use some softer, well melting cheese)
Rinse and drain the raw pasta with cool water.
In a large saucepan, add the milk, macaroni, salt, butter, mustard and nutmeg.
On medium heat, slowing bring the mixture up to a simmer. Stir frequently and do not leave the stove!!!!!!! (the milk will come to a boil quickly and can easily overflow and make a big mess).
Turn the heat down to low, and cook, stirring frequently, for 15-20 minutes, until the milk has mostly been absorbed by the pasta, and the pasta is done.
Stir in the grated cheese.
Turn off the heat, place a lid on the pan and cover for 5 minutes.
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* Recipe is adapted from White on Rice Couple

1 Comment

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