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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
      Time: 30 minutes



 

 

 


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