One-Pot Mac & Cheese Recipe
One-pan mac and cheese made with pasta cooked directly in broth and cream for an easy, creamy stovetop dinner with minimal cleanup.
Servings: 4 servings
Ingredients
- 16 oz dry macaroni shells, elbows, or wheels
- 3 cups chicken stock or bone broth
- 2 cups half and half
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Cajun seasoning
- ½ tsp black pepper
- 2 cups cheddar cheese shredded
- 1 cup monterey jack cheese shredded (pepper jack works too for a kick of heat)
- salt to taste
- 1-2 tbsp butter optional
Instructions
- Add macaroni, chicken stock, half and half, garlic powder, onion powder, Cajun seasoning, and black pepper to a large deep skillet.
- Bring the mixture to a simmering boil over medium heat.
- Cover and reduce heat to simmer. Cook for about 10 minutes undistubred.
- Remove the lid and continue cooking until the pasta is tender and most of the liquid is absorbed.
- Stir in the shredded cheddar and monterey jack cheese, stirring until cheese melts and incorporates into a pan sauce.
- Taste and adjust seasoning with salt and pepper. Stir in butter if desired.