Stovetop Mac and Cheese (One-Pot recipe)

Stovetop Mac and Cheese (One-Pot recipe)

Cut down on the dishes with this one-pot stovetop mac and cheese, where you cook the macaroni right in the cheese sauce instead of boiling separately. Incredibly creamy cheesy goodness with maximum convenience!

Course Main Dish

Cuisine Global

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 608kcal

Author Eliza

Equipment

Barrilla Blue Box Elbow Pasta*

Ingredients

2 tablespoons butter
2 tablespoons plain flour
3 cups boiling water
2 cups milk
3 cups dry pasta elbows approx 12 ounces
1 cup shredded cheese approx 4 ounces

Seasonings

1½ teaspoons chicken stock powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon mustard powder

Instructions

Melt the butter in a large pot on a medium-high heat. Add the flour and cook for 1 minute stirring, until combined.
Add ½ cup water and whisk until the mixture is smooth and begins to thicken.
Add the remaining water and bring to a simmer.
Add milk, seasonings, pasta, and salt to the pot and stir. Bring to a simmer then reduce to a low-medium heat and cook for 10-12 minutes stirring occasionally until pasta is tender.
While the pasta is cooking shred the cheese.
When the pasta is tender remove the pot from the heat and stir the cheese through the pasta until it has melted and combined with the sauce.
Optional step: Transfer mac and cheese to an oven-proof dish. Mix breadcrumbs with shredded cheese for the topping, and spread on top of the macaroni. Place under a preheated broiler and cook until golden and crunchy (about 5 minutes).
Serve immediately.

Nutrition