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One-Pot Mac and Cheese
6 servings
1 pound orecchiette
4 cups whole milk
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
¼ cup cream cheese, softened
3 cups cheddar cheese, grated
1. In a large pot, bring the orecchiette, milk, salt and pepper to a boil over medium-high heat.
2. Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes. (Note: The pasta takes longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.)
3. Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated. (As you stir, the sauce will become creamier.) Spoon into bowls and serve immediately.
6 servings
Ingredients
1 pound orecchiette
4 cups whole milk
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
¼ cup cream cheese, softened
3 cups cheddar cheese, grated
Directions
1. In a large pot, bring the orecchiette, milk, salt and pepper to a boil over medium-high heat.
2. Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes. (Note: The pasta takes longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.)
3. Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated. (As you stir, the sauce will become creamier.) Spoon into bowls and serve immediately.
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