Cheesy One-Pot Macaroni
Equipment
Ingredients
Main Ingredients
elbow macaroni (dry)
250 g
cheddar cheese (shredded)
150 g
milk (cold)
500 ml
butter (room temperature)
30 g
all-purpose flour (dry)
30 g
garlic (minced)
2 cloves
onion (diced)
1 medium
mustard (prepared)
5 ml
salt
3 g
black pepper (ground)
1 g
Instructions
Prepare ingredients
Dice onion, mince garlic, and grate the cheddar cheese if not pre-shredded.
Sauté aromatics
Melt butter in a large pot over medium heat. Add diced onion and cook until soft, then add minced garlic and cook for 30 seconds until fragrant.
Make roux
Add flour to the pot and stir continuously for 1 minute to cook out the raw flour taste.
Add milk and pasta
Gradually whisk in the milk, then add the dry macaroni, salt, pepper, and mustard. Bring to a gentle boil while stirring frequently.
Simmer pasta
Reduce heat to low, cover the pot, and simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until pasta is tender and sauce has thickened.
Add cheese
Remove from heat and gradually stir in the shredded cheddar cheese until completely melted and creamy. Adjust seasoning if needed.
Serve
Serve immediately while hot and creamy. Garnish with extra cheese or herbs if desired.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess. Best enjoyed fresh but can be stored.
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