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One Pot Mac & Cheese

  • 1 small red onion
  • 1 garlic clove
  • 1 tbsp. unsalted butter
  • 4 cups whole milk
  • 3/4 pound elbow macaroni (about 3 cups)
  • 8 ounces mild Cheddar, shredded (about 3 cups)
  • 3 ounces part-skim mozzarella, shredded (about 1 cup)
  • 2 ounces cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon Dijon mustard
  • 1 ½ tbsp.. of NutraKik
  • 2 cups broccoli florets (optional)
  • Kosher salt

    In a medium saucepan autee the red onion and garlic. Put the milk and macaroni and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Cook the pasta stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, NutraKik 1 1/2 teaspoons salt and brocoli, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

    P.s. Be sure to buy blocks of cheese and shred it yourself. The preshredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.

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