Creamy One-Pot Mac & Cheese
- SERVES: 6–8
- PREP: 5 minutes
- TOTAL TIME: 15 minutes
You’re only 15 minutes away from cheesy greatness.
Life is too short to be stuck cleaning a bunch of dishes...so life needs more one-pot meals. This mac & cheese gets super creamy from cooking the pasta in milk, which turns into a sauce once you add lots of sharp cheddar—freshly shredded ONLY, because the anti-caking agents in pre-shredded cheese will make the texture gummy—and a little American cheese. There are haters out there, but American cheese is what helps make it so luscious and rich, and it helps stabilize the sauce so it doesn’t break. This is easy, fast, and makes a lot, so invite over some friends or treat it as a really decadent “meal prep” for the week.
- 6 ½
cups whole milk, divided
- 1
tablespoon kosher salt
- 1
pound medium shell pasta
- 2 ½
cups (9 ounces) freshly grated sharp cheddar cheese
- 6
slices (4 ounces) American cheese
- 3
tablespoons butter
- 1 ½
teaspoons Dijon mustard
- ¼
teaspoon cayenne pepper, or more to taste
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We call this the one-pot wonder for a reason. Not only is it your secret weapon for slow-cooking comfort foods, it's equally useful for stir-fries, soups, or basically anything sautéed. Nonstick interior keeps messes—and cleaning—to a minimum Textured lid circulates steam to lock in moisture Can be used on a stovetop or in the oven–also serves as a gorgeous serving vessel
