One-Pot Mac and Cheese with Cheddar and Edam

Sometimes it has to be pasta with plenty of cheese. For this one-pot version, I cook macaroni directly in milk. Cheddar, Edam and a little butter turn it into a creamy sauce, all in the same pan.

Cook the macaroni directly in milk

Keep the milk at a gentle simmer and stir regularly, reaching the bottom of the pan. Check the pasta at its packet cooking time. If it is still firm and the milk has reduced too much, add water a splash at a time.

Can you use Edam in mac and cheese?

Yes: this recipe combines Edam with cheddar. Cheddar brings a stronger cheese flavour, while Edam is milder. Grate both cheeses, take the cooked pasta off the heat and stir them in with the butter. Leave a little liquid in the pan so the sauce stays creamy.

When I developed this recipe, I had not tried mac and cheese in the US. So I made my own version with cheddar and Edam.

Kitchen tip

Serve straight away: the pasta keeps absorbing liquid as it stands, thickening the sauce.

Easy recipe

One-Pot Mac and Cheese with Cheddar and Edam

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Creamy one-pot mac and cheese with cheddar and Edam. Cook macaroni directly in milk for an easy cheese sauce and a generous serving for one.

Cook time

20 min

Yield

1 serving

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Ingredients

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• 100 gmaccheroni, weighed dry
• 300 mlmilk 1,5%
• 30 gcheddar, grated
• 20 gedam, grated
• 5 gbutter
• salt, pepper

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Instructions

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1. Put the milk and dry macaroni in a pan. Bring carefully to a simmer, stirring, then cook gently over low to medium heat.
2. Stir regularly, reaching the bottom of the pan, and check the pasta at its packet cooking time. Add a splash of water if the liquid gets too low. Meanwhile, grate both cheeses.
3. When the macaroni is tender, take the pan off the heat, leaving a little liquid. Stir in the cheddar, Edam and 5 g butter until creamy.
4. Season with salt and pepper and serve immediately, with optional parsley.

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Nutrition per serving

Calories

743 kcal

Protein

35.4 g

Carbohydrates

91 g

Sugar

17.8 g

Fat

25.8 g

Saturated fat

15.2 g

Fibre

3.2 g

Salt

1.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace