One-Pan Instant Mac and Cheese
ID: 034fb12f...
A revolutionary no-boil, no-bake, one-pan macaroni and cheese that cooks dry pasta directly in spiced milk, creating a rich, creamy cheese sauce in just about 10 minutes.
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🍳 烹飪流程
Simmer milk with salt, cayenne, nutmeg, and butter. → Add dry macaroni directly to the milk and cook until tender, stirring often. → Stir in grated cheddar cheese on low heat until melted. → Turn off heat, cover, and let rest for 3 minutes to thicken. → Serve topped with crispy butter-toasted panko breadcrumbs.
烹飪步驟
簡短烹飪順序
Simmer milk with salt, cayenne, nutmeg, and butter. → Add dry macaroni directly to the milk and cook until tender, stirring often. → Stir in grated cheddar cheese on low heat until melted. → Turn off heat, cover, and let rest for 3 minutes to thicken. → Serve topped with crispy butter-toasted panko breadcrumbs.
開場介紹
A revolutionary no-boil, no-bake, one-pan macaroni and cheese that cooks dry pasta directly in spiced milk, creating a rich, creamy cheese sauce in just about 10 minutes.
步驟 1
Pour cold fresh milk into a saucepan over medium heat, then add kosher salt, a shake of cayenne pepper, and a very tiny pinch of freshly grated nutmeg.
步驟 2
Add about a tablespoon of butter to the seasoned milk and bring the mixture to a simmer.
步驟 3
Stir the dry elbow macaroni directly into the simmering milk. Cook until fully tender (about 8 minutes), stirring often (every couple of minutes) to prevent the pasta from sticking.
步驟 4
Reduce the heat to the lowest setting, add the grated orange and white cheddar cheese all at once, and stir until the cheese just melts.
步驟 5
Turn off the heat, immediately cover the pan with a tight-fitting lid, and let it sit undisturbed for exactly 3 minutes.
材料清單
重要提醒
Do not undercook the pasta; make sure it is cooked to the full time recommended on the package until fully tender.
Keep a close eye on the heat and stir frequently (every 1 to 2 minutes) to prevent the milk from scorching or the pasta from sticking to the bottom.
The 3-minute covered resting period off-heat is essential for letting the starches from the pasta thicken the cheese sauce naturally.
Using a mix of sharp orange cheddar and medium white cheddar provides a balanced flavor profile and a visually appealing color.
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