One pot mac-and-cheese recipie...
An archive of the recipie Abby and I would make so many times last school year, it is very yummy, I do reccomend making a meal to share with a dear friend.
Ingredients
- 1 Pound of uncooked pasta
- 3 cups water
- 3 cups milk
- 1 teaspoon of dijon mustard or mustard powder
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 block of grated sharp chedder cheese
- sprinkle in finely grated parmesean cheese
- black pepper to taste
Recipie
- Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Heat over medium-high heat, stirring the pasta once every few minutes, until the water reaches a boil. Adjust heat as needed to maintain a rolling boil. Continue cooking the pasta, stirring once or twice per minute, until the pasta is *just* barely al dente. (Cooking time will depend on the shape of pasta that you use, so please keep a close eye on it.) Remove pot from heat.
- Check to see how much starchy pasta water remains in the pot. If it seems that there is more than 1/2 cup or so, dip a heatproof measuring cup in to remove and save the excess water, then set it to the side. (If by chance there is no starchy pasta water left, please add 1/2 cup hot water to the pot.)
- Add the cheese to the pasta and gently stir until completely melted. If the pasta seems too dry, stir some of the reserved starchy pasta water back in as needed.
- Taste and season with additional salt if needed.
- Enjoy :)
you can find the original recipie here