Ever find a recipe that is so ridiculously easy but produces amazing results? And has your boyfriend swooning? If you haven’t yet, I encourage you to make this one-pot, stove-top macaroni and cheese (or “macanoni” as it is called around these parts). I first made this in the winter time when I was in search of comfort food that didn’t require me cook and bake pasta to get a yummy, homemade-feeling dish. I used a colby jack cheese at first, which didn’t give the macaroni as cheesy of a taste as I would have liked. Enter sharp cheddar and we have a winner. The boy claims that this dish gets better each time I make it. The secret? A little more ground mustard than the recipe calls for and a seriously generous dose of nutmeg. I paired it with a super simple dish of peppers, onions, asparagus and sweet Italian chicken sausage just sauteed with a bit of olive oil, basil and oregano. Simply yummy. Recipe below! Note: I usually double the portions so there are plenty of leftovers for the week.2 cups large elbow Macaroni, uncooked2 cups low fat Milk (about 16 oz)If needed, additional 1/4 cup milk or water for final cooking1 tablespoon Butter1/2 teaspoon Mustard powder1 teaspoon Salt, plus additional for final season laterGenerous dash of Nutmeg1 cup Grated Cheese, any one or combination of (jack, cheddar, swiss, mozzarella, gouda, parmesan, asiago, pecorino)Salt and pepper for taste Scallions - I usually chop these up and add them as a garnish, but they give the mac and cheese a nice bite. Rinse pasta in collander Add the pasta, milk, nutmeg, mustard powder, salt and butter to a large pot On medium heat, bring the mixture to a simmer stirring the macaroni frequently (you need to stir this dish a LOT, otherwise you’ll end up with a big ol’ sticky mess of macaroni noodles) Once mixture comes to a simmer, turn the heat to low Keep on stirring and cook for 15-20 minutes. Add more milk to the mixture if you feel like the pasta hasn’t cooked enough. When the milk has evaporated, add your cheese Stir, stir, stir until it’s cheesy, cheesy goodness Turn off heat and cover the pot. This will cook your pasta through. Add salt and pepper for taste Ta-da! One pot macanoni. (inspired by this recipe)

Ever find a recipe that is so ridiculously easy but produces amazing results? And has your boyfriend swooning?

If you haven’t yet, I encourage you to make this one-pot, stove-top macaroni and cheese (or “macanoni” as it is called around these parts).

I first made this in the winter time when I was in search of comfort food that didn’t require me cook and bake pasta to get a yummy, homemade-feeling dish. I used a colby jack cheese at first, which didn’t give the macaroni as cheesy of a taste as I would have liked. Enter sharp cheddar and we have a winner. The boy claims that this dish gets better each time I make it. The secret? A little more ground mustard than the recipe calls for and a seriously generous dose of nutmeg.

I paired it with a super simple dish of peppers, onions, asparagus and sweet Italian chicken sausage just sauteed with a bit of olive oil, basil and oregano. Simply yummy.

Recipe below!

Note: I usually double the portions so there are plenty of leftovers for the week.

2 cups large elbow Macaroni, uncooked
2 cups low fat Milk (about 16 oz)
If needed, additional 1/4 cup milk or water for final cooking
1 tablespoon Butter
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
Generous dash of Nutmeg
1 cup Grated Cheese, any one or combination of (jack, cheddar, swiss, mozzarella, gouda, parmesan, asiago, pecorino)
Salt and pepper for taste

Scallions - I usually chop these up and add them as a garnish, but they give the mac and cheese a nice bite.

  • Rinse pasta in collander
  • Add the pasta, milk, nutmeg, mustard powder, salt and butter to a large pot
  • On medium heat, bring the mixture to a simmer stirring the macaroni frequently (you need to stir this dish a LOT, otherwise you’ll end up with a big ol’ sticky mess of macaroni noodles)
  • Once mixture comes to a simmer, turn the heat to low
  • Keep on stirring and cook for 15-20 minutes. Add more milk to the mixture if you feel like the pasta hasn’t cooked enough.
  • When the milk has evaporated, add your cheese
  • Stir, stir, stir until it’s cheesy, cheesy goodness
  • Turn off heat and cover the pot. This will cook your pasta through.
  • Add salt and pepper for taste

Ta-da! One pot macanoni.

(inspired by this recipe)

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