Plus the sauce has a tendency to curdle so you need to stir it a few times. * The cheese is stirred through at the end because if it is added before the pasta it cooked, it thickens the sauce and it takes much longer for the pasta to cook. That’s why you can’t simply sub the macaroni with any other pasta you want without adjusting the quantity of liquid required – because different pastas cook in different times. * The key to this recipe is getting the amount of liquid right so that the sauce is initially thin enough for the pasta to cook but then by the end of the cooking time for the pasta, the sauce reduces down to be a thick, creamy sauce. Thinning the sauce alot at the beginning allows the pasta to cook in almost the same time as it would in boiling water. * Pasta takes a LONG time to cook in a thick sauce and turns very mushy. Whether you’re making this for 2 or 6!ĭid you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at for Food Nerds (like myself!) – Why this recipe works without ending up with mushy pasta and curdled sauce: 🙂Īnyway, I’d be disappointed if you have any leftover. So when it’s ready, holler for your family to get to the dinner table so they can have their grub while it’s fresh out of the oven when it’s at its absolute peak. Even after 30 minutes, the sauce continues to get absorbed into the pasta and thickens quite a bit so you lose the sauciness. One thing about any creamy pastas is that you really need to eat it straight away. The trick to making this in one pot is making the cooking liquid thin enough for the pasta to absorb and rehydrate WITHOUT going mushy but reduces down enough in the time it takes for the pasta to cook so you end up with the perfect amount of rich, creamy sauce. And that sauce needs to have the right seasoning and flavour which is always tricky when making sauces that reduce alot as it is hard to guess how intense the flavour will be once reduced. Don’t let that fancy word “roux” deter you, it is really simple and takes minutes to make.
So instead, I make my creamy sauce using a simple roux of butter and flour. 🙂 Happy thoughts, but realistically, it would be so insanely rich that you wouldn’t be able to eat very much of it! To make a Mac and Cheese as saucy as this with cream would require several cartons of cream. My arteries clog up just at the thought. 🙂ĭon’t you just want to do a face plant in this? Look how creamy and sauce it looks! For me, extra saucy and creamy is what does it for me. Restaurants around the world have put their own spin on it, with everything from making it with truffles, six types of cheese and goats milk, to name a few.Ī great Mac and Cheese comes down to personal taste. When I came to choose one that I wanted to share with you, I didn’t know which to go with. I don’t think there is such thing as the “perfect” or “best” Mac and Cheese. I particularly like to try “chef” versions. There are so many Mac and Cheese recipes “out there” that it’s mind boggling. And it just so happens that it’s made one pot – WITHOUT cream!” I like mine extra saucy, creamy and cheesy. “A great Mac and Cheese comes down to personal taste. Oh, did I mention there’s not a drop of cream in this?!! Really quick and easy to do.Baked One Pot Mac and Cheese – yep, all made in the one pot (no separate pot for pasta cooking)! If you hate washing up and like your Mac and Cheese with plenty of cheesy, creamy sauce then this is the recipe for you. This is by far the quickest method and you should be digging down in no time. You might have to stir it around a couple of times and then reheat again, just to make sure it is heated consistently.
Cover with a damp paper towel or saran wrap.Place macaroni and cheese in a microwave safe container.If you plan to use this method, please ensure that you do not put it on high, as that could change the texture and taste of the whole meal. Many people swear by the microwave as it is quick and gets it heated up in a jiffy. Once this is finished, you should end up with a perfectly, piping hot meal that I am pretty sure you will enjoy to the last bite. Continue stirring until the dish is fully reheated.Heat on a low flame, gently stirring, making sure you do not burn or scorch the dish.Add some milk, about ¼ cup to the mac and cheese.
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