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Recipe featured in the 2012 Milk Calendar

Nice & Easy One-Pot Macaroni & Cheese

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Herb & Sweet Onion Scalloped Potatoes Chicken and Vegetable Casserole with Basil

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Nice & Easy One-Pot Macaroni & Cheese

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Comments (9)

Course Main Dishes
Prep. Time 5 mins
Cooking Time 15 mins
Yields 4 servings

Top rated

What’s better than a bowl of macaroni and cheese? One that’s made with the goodness of milk, the zip of Canadian old Cheddar and all in one pot! This lightened-up version of our 1995 recipe is sure to become an instant classic.

Ingredients

8 oz (250 g) elbow macaroni or

2 cups (500 mL) small pasta shells

2 cups (500 mL) Canadian old, shredded or

extra-old Cheddar cheese

1 1/2 cups (375 mL) milk

2 tbsp (30 mL) all-purpose flour

1/2 tsp (2 mL) dry mustard or

Dijon mustard

1/4 tsp (1 mL) pepper

Pinch nutmeg, ground

(optional) Hot pepper sauce

Additional shredded Canadian old or

extra-old Cheddar cheese, (optional)

This month's 2013 Milk Calendar featured recipe
Creamy Tomato Rice Soup
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Preparation

Watch video Nice & Easy One-Pot Macaroni & Cheese

In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).

Meanwhile, in a blender or food processor (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.

When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 min or until sauce is creamy, smooth and thick. Season to taste hot pepper sauce, if desired. Garnish with extra cheddar cheese, if desired. Serve immediately.

Tips

Tip for Kids: This is a terrific recipe to introduce whole wheat pasta or one made with vegetables to your kids. Mix a small amount of the different pasta in with regular pasta to start and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.

Add 1/4 cup (50 mL) chopped sun-dried tomatoes when you pour cheese sauce into cooked macaroni. Add 1/4 cup (50 mL) chopped fresh basil just before serving. Replace 1/2 cup (125 mL) of the Canadian old or extra-old Cheddar cheese with Canadian Asiago or aged Provolone cheese.

14 people love this recipe.

Rank as top rated See all 50 top rated

Comments

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Jamie
January 2nd, 2013

Can leftovers be frozen?
Bear8
November 2nd, 2012

I'm wondering what type of milk is used to calculate the nutritional info, particularly the calories and fat content. Is it 2% or skim?
Lyn
June 6th, 2012

Tried this, as we are always looking for yummy mac & cheese recipes. Not too impressed, found it rather bland, and I used old cheddar.
Ang
April 13th, 2012

To answer Red Owl - when using mild cheddar, I mainly taste the pasta. Old cheddar gives it a yummy cheese flavour - but isn't overpowering. Personally, I don't taste the dry mustard. If you are concerned, use a pinch of dry mustard and then the next time, use more & stop when it tastes great to you. As for the colour, the picture looks to pale orange on my computer - which matches the colour when I make it with orange Old cheddar. Hope this helps.
missmarlene
April 3rd, 2012

In my search to find a home-made recipe to keep for my family as our new "mac and cheese" I have tried several recipes and some have been too heavy. This one is not too heavy and very close in taste to the packaged stuff (that my husband really likes...ycuk!!!)AND - it is very, very easy to make.
I have tried making it with mild cheddar - not as good as with the aged cheddar. So Yummy!
Marilyn
March 28th, 2012

Very tasty quick supper fix with a side salad. Creamy and cheesy just the way mac and cheese should be.
Linda
March 12th, 2012

This recipe sounds so good. We have family members with celiac and this recipe will be easy to modify using rice pasta. Our family love cheese and will enjoy it very much.
Thanks!
RedOwl
February 15th, 2012

Please forgive what might seem like a dumb questions.

When you mention "cheddar" are you referring to white cheddar or yellow (orange) cheddar? Please don't tell me that it doesn't matter. The dish looks white to me.
I want to make this recipe as it appears in the photograph.
Will "old cheddar" give a strong taste. What will using mild or medium cheddar do to the dish?.
I am afraid of what the taste of dry or dijon mustard will do. I am a picky eater.
Will I taste the mustard?
Jen
February 14th, 2012

Soooo good and also easy! Only modification was to add salt to taste. I doubled the recipe so we would have leftovers. I also mixed cheese types to get rid of some odd blocks in the fridge. Heaven!