The Best One-Pot Mac & Cheese

Name: The Best One-Pot Mac & Cheese
Ingredients: 6 cups water; 1 teaspoon kosher salt; 1 pound dried short pasta, such as macaroni; 12 ounces shredded melting cheese, such as Fontina, mozzarella, sharp cheddar, Monterey Jack, or Colby; 4 ounces cream cheese, cut into 4 pieces; 1/4 cup grated hard cheese, such as Parmesan or Pecorino Romano; 1/2 teaspoon powdered mustard

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www.thekitchn.com

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Servings: 6

Cost: $1.73 /serving

Author : Christine Gallary

alcohol free balanced cheese

Ingredients

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6 cups water1 teaspoon kosher salt1 pound dried short pasta, such as macaroni12 ounces shredded melting cheese, such as Fontina, mozzarella, sharp cheddar, Monterey Jack, or Colby4 ounces cream cheese, cut into 4 pieces1/4 cup grated hard cheese, such as Parmesan or Pecorino Romano1/2 teaspoon powdered mustard

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Instructions

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Step 1

Bring the water and salt to a boil in a large, wide pot (such as a Dutch oven) over medium-high heat. Add the pasta and cook according to package directions, stirring occasionally, until tender. Do not drain the pasta.

Step 2

Reduce the heat to low. Add the shredded cheese, cream cheese, Parmesan, and mustard. Stir until all the cheeses are melted and the sauce is creamy. If the sauce is very thick, add water or milk a few tablespoons at a time until the desired consistency is reached. Taste and season with salt as needed. Serve immediately.