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One-Pot Mac and Cheese
One-Pot Mac and Cheese Move over, Velveeta. Erin McDowell

We have a love-hate relationship with macaroni and cheese. On the one hand, nothing can beat homemade. On the other, most recipes are too laborious (boil and drain the pasta, make a cheese sauce, bake the dish, wait for-ev-er). So what if we told you there’s a way to cut the time and the hassle in half? Enter stove-top mac and cheese. The trick is to boil the pasta in milk (the natural starches in the pasta help thicken the sauce), then stir in butter and cheese. Everything is done right on your stove top--and in 30 minutes to boot.

Makes 6 servings
Start to Finish: 30 minutes

Ingredients

1 pound orecchiette

4 cups whole milk

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons butter

¼ cup cream cheese, softened

3 cups cheddar cheese, grated

Directions

1. In a large pot, bring the orecchiette, milk, salt and pepper to a boil over medium-high heat.

2. Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes. (Note: The pasta takes longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.)

3. Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated. (As you stir, the sauce will become creamier.) Spoon into bowls and serve immediately.

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