One-pot Macaroni and Cheese
Jessie asked for it, and here it is, from March of this year’s Milk Calendar!
2 cups pasta
2 cups shredded old cheddar
1.5 cups milk
1 tablespoons flour
1/2 teaspoon dry mustard or Dijon
1/4 teaspoon pepper
Optional: extra shredded cheddar
1. Cook pasta.
2. Combine cheese, milk, flour, mustard, and pepper in blender, or in tall container with immersion blender, till fairly smooth.
3. Drain pasta, return to pot, add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes, till sauce is creamy, smooth and thick.
(4. Garnish with extra cheese, if desired.)
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It's Not All Mary Poppins 
Oh my goodness, I have never seen a recipe for macaroni and cheese that looks so simple. I will have to try this! Thank you.
It’s very, very simple! Tasty, too. All it misses is that lovely crispy crust of baked cheese you get when you bake it in the oven. If you used an oven-safe pot, you could get that with a minute or two under the broiler!
Oh lovely – I’m going to try this out. I’m assuming reduced fat milk (we use 2%) is okay? Thank you for posting it.
Any kind of milk would work, whole, 2%, skim. I don’t see why you couldn’t use soy or almond milk or some other form of cow’s-milk substitute, for that matter, though of course the taste would change.
Thank you! My picky daughter loves it and I think it’s pretty good too.
Have you seen this recipe? http://www.hungrycravings.com/2011/10/final-word-on-macaroni-and-cheese.html I LOVE this one, because you do the whole thing in one pot! It does require a little more attention, though, I think; you have to keep stirring. But I thought you might be interested!
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