Lazy One-Pot Mac and Cheese
This is one of those back pocket recipes that is so simple and easy and perfect for one of those ‘over it!’ evenings when you want a bowl of comfort with zero fuss. I’ve added a hit of miso and Dijon for quick depth of flavor. And feel free to add an extra cup of grated cheese if you want yours even cheesier —I’d recommend gruyère for its nutty flavor and melting capabilities.
Serves 4
INGREDIENTS
3 cups whole milk
1 pound dry short dry pasta such as macaroni or shells
1 cup grated cheddar
1 cup grated parmesan
1 tablespoon yellow or white miso
1 teaspoon Dijon mustard
Finely minced flat leaf parsley, for garnish
Kosher salt and freshly ground black pepper
METHOD
In a medium (3 to 4 quart) saucepan over medium heat, add milk, 2 cups water and a few pinches of salt and bring to a gentle boil. Add pasta and cook to al dente according to package instructions, stirring often. It will look like there’s too much liquid for the pasta but don’t worry it’s the basis for the sauce and it will continue to be absorbed by the pasta.
Remove pot from heat and stir in cheddar, parmesan, miso, Dijon and a few grinds of black pepper. Stir somewhat vigorously for at least 30 seconds until a glossy sauce forms. Add a splash or two of milk to loosen up the sauce if it becomes too thick.
If desired, pour into an oven safe dish and place under broiler for about 2 to 3 minutes until golden and bubbling. Either way, garnish with parsley and serve immediately.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter