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Macaroni and Cheese in a Pot

Source of Recipe


From "Dinner for Everyone" by Mark Bittman



List of Ingredients



• 1 Tbsp unsalted butter
  
• 1 cup breadcrumbs, preferably fresh
  
• 4 cups whole milk
  
• 1 pound elbow macaroni or other cut pasta
  
• Salt
  
• ¼ cup cream cheese, softened
  
• 3 cups shredded Cheddar cheese (about 12 ounces)
  






Instructions



1. Melt the butter in a large pot over medium heat. Add the breadcrumbs and cook, stirring often, until they're golden and crisp, 3 to 5 minutes. Transfer to a bowl; wipe out the pot.
   
   
2. Put 3 cups milk and the pasta in the pot and sprinkle with salt. Bring the mixture to a boil, stirring often, then adjust the heat so it bubbles steadily. Cook, stirring constantly, for 5 minutes, then start tasting. You want the pasta to be tender but still with a tiny bit of crunch; it could take as long as 15 minutes. Meanwhile, the mixture should be neither soupy nor dry; add ¼ cup milk if necessary.
   
   
3. Stir in the cream cheese, Cheddar, and enough of the remaining milk to make a thick sauce. Stir until the cheese is melted and fully incorporated. Taste and adjust the seasoning. Top with the breadcrumbs and serve hot.
   
   Makes 4 servings