One-Pot Pazotto Mac and Cheese
ID: 1d66fefb...
A super fast, creamy, one-pot macaroni and cheese cooked risotto-style. This clever method utilizes the pasta's natural starches to create a rich, velvety sauce without needing a traditional flour and butter roux.
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🍳 Cooking Flow
Sauté minced shallots in butter until fragrant. → Add dry elbow pasta and toast briefly. → Add chicken stock in stages to cook the pasta risotto-style, releasing natural starches. → Stir in grated cheddar and fontina cheese until melted. → Finish with cold butter and cream, then garnish with chopped chives.
Cooking Steps
Brief Cooking Order
Sauté minced shallots in butter until fragrant. → Add dry elbow pasta and toast briefly. → Add chicken stock in stages to cook the pasta risotto-style, releasing natural starches. → Stir in grated cheddar and fontina cheese until melted. → Finish with cold butter and cream, then garnish with chopped chives.
Introduction
A super fast, creamy, one-pot macaroni and cheese cooked risotto-style. This clever method utilizes the pasta's natural starches to create a rich, velvety sauce without needing a traditional flour and butter roux.
Step 1
Heat a pan over medium-high heat, add 1 tablespoon of butter and the minced shallots, and sauté until fragrant.
Step 2
Add the dry elbow pasta directly into the pan with the shallots and toast it slightly.
Step 3
Pour in about half of the chicken stock. Let the pasta simmer and release its starches as the liquid boils down.
Step 4
Check the doneness of the pasta once the stock is mostly absorbed. If it is still al dente, add the remaining chicken stock and continue to simmer.
Step 5
While the pasta finishes cooking, finely chop the fresh chives for garnish.
Ingredients List
Important Notes
Cooking the pasta directly in the pan preserves its starches, which act as a natural thickener, eliminating the need to make a roux or bechamel sauce.
Add the chicken stock in stages so you can precisely control the pasta's texture and keep the sauce from becoming too watery.
Use finely grated cheese for maximum surface area so it melts quickly and smoothly into the hot pasta.
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