Quick and Easy One-Pot Macaroni and Cheese

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Quick and Easy One-Pot Macaroni and Cheese is the perfect single-pot solution for busy nights when you refuse to sacrifice homemade taste.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course, One-Pan, Pasta, Side Dish

Cuisine: American

Servings:

Calories: 586kcal

Author: Susan Ensley

Place freshly shredded extra sharp cheddar, gouda, and mozzarella cheese in a one-gallon zip-loc bag, seal the bag, and shake to combine the cheeses; set aside until ready to use.
Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and cook for about a minute. Then, add the pasta and stir constantly for about a minute to toast slightly. Add the chicken broth and bring to a gentle boil. Cook, stirring frequently, for about 8 minutes, or 2 minutes minus al dente, according to the package directions, until most of the liquid has been absorbed.
Reduce heat to low and stir in evaporated milk, kosher salt, white pepper, and mustard powder. Add the combined cheeses to the pan about a handful at a time, stirring well after each addition until the cheese has melted and is smooth and creamy. Continue stirring for another minute or two, until the pasta is perfectly tender and the sauce is thick, silky, and coats all the pasta.
Yield 8 servings

I used my 5.5 qt. Le Creuset Braiser.
I used Muller's Jumbo Ridged Elbows. You could also use shells, rotini, or pipette pasta. Just adjust cooking time according to package directions.
You could also use vegetable broth, just make sure it's low sodium.