So when it’s ready, holler for your family to get to the dinner table so they can have their grub while it’s fresh out of the oven when it’s at its absolute peak. Even after 30 minutes, the sauce continues to get absorbed into the pasta and thickens quite a bit so you lose the sauciness. One thing about any creamy pastas is that you really need to eat it straight away. The trick to making this in one pot is making the cooking liquid thin enough for the pasta to absorb and rehydrate WITHOUT going mushy but reduces down enough in the time it takes for the pasta to cook so you end up with the perfect amount of rich, creamy sauce. And that sauce needs to have the right seasoning and flavour which is always tricky when making sauces that reduce alot as it is hard to guess how intense the flavour will be once reduced. Don’t let that fancy word “roux” deter you, it is really simple and takes minutes to make. So instead, I make my creamy sauce using a simple roux of butter and flour. 🙂 Happy thoughts, but realistically, it would be so insanely rich that you wouldn’t be able to eat very much of it! To make a Mac and Cheese as saucy as this with cream would require several cartons of cream. My arteries clog up just at the thought. 🙂ĭon’t you just want to do a face plant in this? Look how creamy and sauce it looks! For me, extra saucy and creamy is what does it for me. Restaurants around the world have put their own spin on it, with everything from making it with truffles, six types of cheese and goats milk, to name a few.Ī great Mac and Cheese comes down to personal taste. When I came to choose one that I wanted to share with you, I didn’t know which to go with. I don’t think there is such thing as the “perfect” or “best” Mac and Cheese. I particularly like to try “chef” versions. There are so many Mac and Cheese recipes “out there” that it’s mind boggling. And it just so happens that it’s made one pot – WITHOUT cream!” I like mine extra saucy, creamy and cheesy. “A great Mac and Cheese comes down to personal taste. Oh, did I mention there’s not a drop of cream in this?!!
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.Baked One Pot Mac and Cheese – yep, all made in the one pot (no separate pot for pasta cooking)! If you hate washing up and like your Mac and Cheese with plenty of cheesy, creamy sauce then this is the recipe for you.
Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.
Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly.
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