One Pot Macaroni and Cheese
This extra cheesy macaroni and cheese is ready in less than 20 minutes. It cooks in one pot and you don't need to drain out the water. Depending on your preferences I'm sharing two ways to make this recipe.
Ingredients
- 1 cup small elbow macaroni, (see note)
- 1 cup fat free milk
- 1 cup shredded cheddar cheese
- 1/4 tsp ground mustard powder
- 1/4 tsp onion powder
- 1/4 cup shredded cheddar cheese, optional for version 1, to get an extra layer of melted cheese on top
- 1-2 tbsp nonfat greek yogurt, optional, for version 2, to make the sauce creamier
Instructions
Version 1
- In a medium-sized pot, add macaroni, milk, cheese, mustard and onion powder. Bring to a boil and stir pasta so it does not stick to the bottom or clump together.
- Place lid on pot, leaving slightly ajar. Cook on medium heat for about 10 minutes or until noodles are tender. Check occasionally and stir to keep noodles from sticking to the bottom or to each other. Once noodles are done, milk should be mostly evaporated. You want a little milk left. If there is a lot of milk left, cook another 1 minute without lid, to evaporate the milk faster. Then turn off stove.
- There will remain small clumps of cheese. Continue to stir to break down the cheese a little more, though you won't be able to fully break them down. Pour pasta into bowls and then immediately top with additional shredded cheese to create a melted uniform layer on top. (I highly recommend adding more cheese on top and it makes it look nicer and taste better)
Version 2
- In a medium-sized pot, add macaroni, milk, mustard and onion powder. Bring to a boil and stir pasta so it does not stick to the bottom or clump together. Place lid on pot, leaving slightly ajar. Cook on medium heat for about 10 minutes or until noodles are tender. Check occasionally and stir to keep noodles from sticking to the bottom or to each other.
- Once noodles are done, milk should be mostly evaporated. You want a little milk left. If there is a lot of milk left, cook another 1 minute without lid, to evaporate the milk faster. Then turn off stove.
- Immediately add in cheese and greek yogurt, if using, and mix with a large spoon for a few minutes until yogurt is blended and cheese is completely melted and coating the noodles.
Notes
- I don't recommend substituting another pasta shape because you want something small that cooks quickly and can stay submerged under the milk.
- Nutrition estimate does not include the optional ingredients.
Serving: 0.5of recipe, Calories: 499kcal, Carbohydrates: 53.7g, Protein: 25.1g, Fat: 19.9g, Saturated Fat: 10.9g, Sodium: 424.3mg, Fiber: 2g, Sugar: 8.2g, NET CARBS: 52
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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