One Pot Mac and Cheese

Some say that it ain’t easy being cheesy. In this case, it is in fact very easy being cheesy.

This macaroni and cheese is so easy, you only need one pan. That’s right people. We are adding our raw pasta straight into the pan, and letting it be cooked by chicken stock! This means extra flavor and extra thickness. By cooking pasta in water, all the starch gets rinsed off when it’s cooked and drained. But by cooking it all in one pan like we’re doing here, the starch stays and adds a thick, creamy texture to the dish. What a BONUS.

Also, less dishes is always a win.

The sautéed shallots give a savory, punchy background to all the creamy and salty butter, cheese, and cream going on here. It’s a really nice balance of flavors, and the first sight of all that melty cheese will have you wanting to eat it straight out of the pan!

One Pot Mac & Cheese

• 6 tablespoons butter (divided)
• 2 shallots (minced)
• 1 box elbow pasta (1 lb)
• 2 cups chicken stock (divided)
• 2 cups sharp cheddar cheese (grated)
• 1 cup mozzarella cheese (grated)
• 4 tablespoons heavy cream
• 2-3 teaspoons salt
• 1 teaspoon pepper

1. In a large pan or cast iron skillet over medium high heat, sauté shallots in 3 tablespoons of butter, until fragrant.
2. Add the uncooked pasta and 1 cup of the chicken stock to the pan. Stir frequently.
3. When the stock has evaporated, check if the pasta is done. If it needs to cook more, add the remaining 1 cup of chicken stock.
4. When pasta is fully cooked, add the shredded cheddar and mozzarella.
5. Once the cheese has melted, add the cream, salt and pepper, and remaining 3 tablespoons of butter.
6. Garnish with fresh chives or parsley & enjoy!

Main Course