Baked One Pot Mac and Cheese Recipe

Baked One Pot Mac and Cheese – yep, all made within the one pot (no separate pot for pasta cooking)! In the event you hate washing up and like your Mac and Cheese with loads of tacky, creamy sauce then that is the recipe for you. Oh, did I point out there’s not a drop of cream on this??!! 

“A terrific Mac and Cheese comes down to non-public style. I like mine additional saucy, creamy and tacky. And it simply so occurs that it’s made one pot – WITHOUT cream!”

There are such a lot of Mac and Cheese recipes “on the market” that it’s thoughts boggling. I’ve made it numerous methods. I notably wish to attempt “chef” variations.

After I got here to decide on one which I wished to share with you, I didn’t know which to go together with. I don’t suppose there’s such factor because the “good” or “greatest” Mac and Cheese. Eating places all over the world have put their very own spin on it, with all the things from making it with truffles, six kinds of cheese and goats milk, to call a couple of.

A terrific Mac and Cheese comes down to non-public style. For me, additional saucy and creamy is what does it for me. Tacky goes with out saying. 🙂

Don’t you simply wish to do a face plant on this? Look how creamy and sauce it appears to be like!

To make a Mac and Cheese as saucy as this with cream would require a number of cartons of cream. My arteries clog up simply on the thought. 🙂 Pleased ideas, however realistically, it could be so insanely wealthy that you simply wouldn’t be capable to eat very a lot of it!

So as an alternative, I make my creamy sauce utilizing a easy roux of butter and flour. Don’t let that fancy phrase “roux” deter you, it’s actually easy and takes minutes to make.

The trick to creating this in a single pot is making the cooking liquid skinny sufficient for the pasta to soak up and rehydrate WITHOUT going mushy however reduces down sufficient within the time it takes for the pasta to cook dinner so you find yourself with the proper quantity of wealthy, creamy sauce. And that sauce must have the appropriate seasoning and flavour which is all the time difficult when making sauces that scale back alot as it’s laborious to guess how intense the flavour will likely be as soon as decreased.

One factor about any creamy pastas is that you really want to eat it right away. Even after half-hour, the sauce continues to get absorbed into the pasta and thickens fairly a bit so that you lose the sauciness. Plus the pasta will get gentle. So when it’s prepared, holler for your loved ones to get to the dinner desk to allow them to have their grub whereas it’s contemporary out of the oven when it’s at its absolute peak. 🙂

Anyway, I’d be dissatisfied if in case you have any leftover. Whether or not you’re making this for two or 6!