I’ve been trying to come up with something witty to say regarding Mac and Cheese to start off this post, but I just can’t. Nothing feels right, and it’s taking all of my effort not to just scream: OMG YOU NEED TO MAKE THIS MAC AND CHEESE.
Now that awkwardness is out of the way…. You really do need to try this if you are a mac and cheese lover. This is the easiest mac and cheese you could ever imagine. Seriously, throw out your boxed mac and cheese mixes, and start making this. You’ll never look back, promise!
The true key to easy, cheesy, one pot, no bake Mac & Cheese is just boiling equal parts milk and pasta. Yepp, that’s the secret. Told you it was easy. I add a few other mix ins, such as a pat of butter, a couple cloves of garlic, salt and pepper to jazz it up. But really all you need is milk + pasta + all the cheese <obvs. best part. So the recipe below can totally be adjusted to your tastes, want more cheese? go for it! want less cheese? wait, why??? Point is, adjust as needed… 😃
One Pot Mac & Cheese
Cheesy, creamy, easy? What more do you need in a Mac & Cheese recipe....
- 1 pat butter
- 2 cloves garlic
- 2 cups milk
- 2 dry cups pasta
- salt, to taste
- pepper, to taste
- 6 oz freshly shredded cheese ( I used gruyere and white cheddar)
- Melt butter over medium heat. Add garlic and cook until lightly browned.
- Add milk, pasta, salt and pepper to pan. Stir to combine.
- Reduce heat to low, simmer stirring occasionally until pasta is slightly under al dente. (Mine took about 15 minutes).
- Remove from heat and stir in cheese until melted.
This recipe is courtesy of Small Town Eats
Yes, I am being totally real with the serving size above. And we all know it. I ended up serving mine with roasted broccoli for a more well rounded meal, i.e. so I wasn’t eating only pasta and copious amounts of cheese for dinner. But this is absolutely a stand alone meal, trust me no judgement.