By using the perfect amount of liquid in this method, we eliminate the need to drain the pasta. And cooking it in milk gives the pasta and sauce a delicious creamy flavor and texture. The reduced milk then makes the perfect liquid to blend with our cheese.
I use hand shredded sharp cheddar cheese in this, but you are welcome to use other cheeses here. You’ll just need to use something that melts well. You can certainly use the pre-shredded bagged cheese, too. You just probably won’t get that stringy, gooey cheese pull that you would with cheese you’ve grated yourself. Sometimes the extra work is worth it. As I’ve said before, the bagged stuff has cornstarch and other stuff to keep it from sticking together in the bag and it usually throws off the texture of the dish a bit.
Have I used the bag stuff with this? You bet I have. Can you? Absolutely. And the food police won’t show up at your door. And your family won’t disown you. They probably won’t even notice. Do what works for you. For me, most days that means using bagged cheese. I’m just saying. Keeping it real, folks.
This makes a lot, too. So, feel free to cut the recipe in half if you don’t need 8 cups of mac and cheese.
This is what happens nearly every time I finish shooting food – the hungry vultures swarm. I usually bribe Jack by making him hold the spoon or something for the photo, then promise him he gets a bite when we’re finished. Parenting skill level: EXPERT! 🙂
Let’s make some…
Start by putting a deep skillet or dutch oven over medium high heat. Add the milk, water, and salt. Stir in the macaroni.
Bring to a boil, and reduce the heat to a simmer. Stir frequently. Cook about 8 minutes, or until the pasta is tender and most of the liquid has been absorbed.
Add the cheese and stir until it is melted. Serve immediately.
See. Easy. Dare I say easiest? Yes. Yes, I do. Three steps and done. Y’all enjoy!
Easiest One-Pot Mac and Cheese
- 2 cups milk
- 2 cups water
- 1 teaspoon salt
- 1 (16-ounce) box macaroni
- 2 cups shredded cheddar cheese
- In a deep skillet or dutch oven, stir the milk, water, and salt together over medium high heat. Stir in the uncooked macaroni and bring to a boil. Reduce to a simmer and cook, stirring very frequently, for about 8 minutes or until the pasta is tender and most of the liquid has been absorbed. Turn off the heat and stir in the cheese. Stir until melted. Serve immediately.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.