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5 from 1 vote
One Pan Macaroni and Cheese
Author: Tiffany Skidmore
  • 2 cups dry pasta I used mini shells
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 1/2 cups grated cheese ( I used Gouda Cheddar and a half mixture of monterey jack
  • Jack and Colby Jack)
  • 2 teaspoons dry mustard
  • Pepper to taste
  • 1 1/2 to 2 cups of milk I added additional milk since my pasta wasn't tender yet before the liquid was absorbed and then again to add to the creaminess
  • 1/2 cup heavy cream
  • 1 tablespoon breadcrumbs.
  1. In a large pot add pasta, milk, cream, pepper, dry mustard and kosher salt. Cook on medium heat and bring to a simmer and then turn to heat to low.
  2. Grate cheese while pasta is cooking. Measure 1 1/2 cups of grated cheese into a bowl.
  3. Once most of the liquid is absorbed bite into a cooled piece of pasta and check for tenderness.
  4. If it needs to cook longer add a bit more milk, unless there's plenty of liquid remaining.
  5. About 20 minutes is what is needed to cook the pasta. More or less will depend on what type of pan you use.
  6. Once pasta is tender stir in the grated cheese.
  7. Sprinkle with breadcrumbs and additional cheese, if desired.
  8. Serve.