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One Pot Mac and Cheese Recipe – Ultra Creamy

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Ultra-creamy homemade mac and cheese where pasta cooks directly in milk creating naturally thick cheese sauce without roux or complicated steps

Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup water
  • 2 tablespoons butter
  • Salt to taste
  • 3 cups sharp cheddar cheese, shredded (about 12 oz)
  • 1 cup mozzarella cheese, shredded
  • 4 oz cream cheese, cubed
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika

 

  • Pinch of cayenne pepper (optional)

Instructions

  • Add milk, heavy cream, water, and butter to large deep pot over medium-high heat.
  • Stir occasionally while bringing to gentle boil.
  • Once boiling, add garlic, mustard powder, paprika, white pepper, cayenne, and salt.
  • Stir to distribute seasonings evenly.
  • Add dry elbow macaroni all at once.
  • Stir immediately to prevent clumping.
  • Reduce heat to medium maintaining steady simmer.
  • Cook pasta 8-10 minutes stirring every 1-2 minutes.
  • Pasta should reach al dente with slight bite remaining.
  • Add milk or water if liquid evaporates too quickly.
  • When pasta is al dente, reduce heat to low.
  • Add cubed cream cheese first, stirring until melted.
  • Add shredded cheddar one handful at a time, stirring until melted.
  • Add mozzarella gradually, stirring continuously.
  • Add parmesan cheese, stirring until sauce is silky.
  • Stir in Dijon mustard thoroughly.
  • Remove from heat once all cheese melts.
  • Add milk if sauce is too thick, or let rest if too thin.
  • Taste and adjust seasoning with salt, pepper, or mustard.

 

  • Serve immediately for best texture.

Notes

  • Use whole milk – low-fat won’t create creamy texture
  • Don’t substitute pasta cooking liquid – milk is essential
  • Stir frequently to prevent scorching and sticking
  • Add cheese gradually to prevent lumps
  • Sauce thickens as it cools – stop at desired consistency
  • Fresh shredded cheese melts better than pre-shredded
  • Mustard powder enhances cheese flavor without tasting mustardy
  • White pepper blends invisibly – use black if preferred
  • Cream cheese creates ultra-smooth texture

 

  • Leftovers thicken – add milk when reheating

Nutrition

Find it online: https://fabiloustaste.com/one-pot-mac-and-cheese-recipe/