Nice and Easy One-Pot Macaroni and Cheese
Prep Time
5 min.
Cook Time
15 min.
Serving Size
4 servings
What’s better than a bowl of macaroni and cheese? One that’s made with the goodness of milk, the zip of Canadian old Cheddar, and all in one pot!
Ingredients
- 8 oz (250 g) elbow macaroni or small pasta shells (approx 2 cups/500 mL)
- 2 cups (500 mL) shredded Canadian old or extra-old cheddar cheese
- 1 1/2 cups (375 mL) milk
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) dry mustard or Dijon mustard or grainy mustard
- 1/4 tsp (1 mL) pepper
- Pinch ground nutmeg
- Hot pepper sauce (optional)
Directions
| 1. | In a large pot of boiling salted water, cook pasta according to package directions until just tender but firm (al dente). |
| 2. | Meanwhile, combine cheese, milk, flour, mustard, pepper, and nutmeg with a whisk. |
| 3. | When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste hot pepper sauce, if desired. Garnish with extra cheddar cheese, if desired. Serve immediately. |
Recipe adapted from and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.
Tips
For the adventurous:
- Try grainy mustard instead of mustard powder/Dijon and add 1/4 tsp (1 mL) garlic powder.
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