HamBurglary12: This does look really good, I just prefer the baked versions of homemade Mac and cheese. That crispy brown layer on top and around the edges yo, mmm mmm.
cuddlefucker: As a rule, instead of water, I add beer. Other than that, this looks like a solid recipe.
DougEECummings: Full recipe from [TipHero](http://tiphero.com/one-pot-creamy-mac-and-cheese/)
**One-Pot Mac & Cheese**
Makes 4 servings
Prep Time: 5 minutes
Total Time: 25 minutes
**Ingredients:**
* 4 Tablespoons butter
* 3 Tablespoons flour
* 2 cups milk (low-fat is OK)
* ½ teaspoon smoked paprika
* ½ teaspoon garlic powder
* 1 teaspoon hot sauce (optional)
* 1 teaspoon yellow mustard, or ½ teaspoon mustard powder
* ground black pepper, to taste
* salt, to taste
* 2¼ cups water
* ½ pound elbow macaroni, uncooked
* 2 cups (½ pound) shredded cheddar cheese
* ¾ cup (3 ounces) shredded mozzarella cheese
**Directions**:
1. Melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute, stirring frequently, until the flour is lightly cooked.
1. Whisk about half of the milk into the flour mixture (it will become a thick roux very quickly.) Add the remaining milk and whisk until it’s smooth.
1. Add the smoked paprika, garlic powder, hot sauce (if using) and yellow mustard or mustard powder, pepper, and salt, and stir to combine.
1. Add the elbow macaroni and stir occasionally until the mixture comes to a simmer. Cook the pasta at a simmer, stirring often, for 8-11 minutes or until the sauce thickens and the macaroni is just cooked (al dente). The sauce will still be somewhat thin at this stage.
1. Turn off the heat and stir in the cheddar and mozzarella cheeses. The sauce will thicken considerably at this point. Taste and adjust the seasoning with salt and pepper to taste.
PastelFlamingo150: If you cook the roux longer, you get more flavor. It won’t thicken the beschamel as much, but cooking the pasta in the sauce will compensate.
kalel1980: Looks delicious, but it looks like it hurts my lactose intolerant stomach as well. 🙁
IAmTheGingerWolf: Well I definitely need to try this. Seems nice and easy, and looks like it would taste pretty damn good.
punchesforpuns: oh sweet baby cheesus
this_greg: I never understand why they always add a garnish of some unidentifiable shredded green leaf at the end. It’s mac and cheese. It doesn’t need a tiny amount of parsley.
NewMilleniumBoy: If I want stovetop, I just use Serious Eats’ recipe. Dead simple. Three ingredients. Evaporated milk, cheese, and pasta. You don’t even need to make a roux!
I add diced diced jalapeno sometimes for something different.
http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
Oral-D: All that only to use cheddar and mozzarella? Oh honey, you gotta expand your cheese horizons!
dheppelle: Smoked paprika is sooo hideously underrated.
bitterdick: If you want to stabilize the cheese so it doesn’t separate or get grainy, add a little bit of sodium citrate after mixing in the cheese. It will really up the creaminess and improve the texture.
floydbc05: Not a very good recipe. Why cook your pasta in milk? just boil it and stop just before aldente. Give you a better snap to the pasta. Please don’t use mozzarella, it only makes thinks stringy, offers no real debt in flavor and has a tendacy to ball up in liquids. Save some time and buy some Kraft Deluxe if your going to follow this recipe. Better idea, just follow the first few steps, cook pasta before aldente, use good cheese, combine and bake till top is golden brown.
007_Santa: Why add water to mac and cheese? I don’t understand these one pot recipes, how hard is it to cook the noodles in a separate pot while making your roux.
Having water in your mac and cheese just seems weird. If you need to thin the sauce some more, just add more milk.
EVIL-EMPIRE-II: Awesome!
AMPforever: What does mustard do for this recipe? Can you taste it? I really don’t like mustard but am considering trying this out
nighthawk_md: Hey, haven’t seen a good (bad) one pot, boil-pasta-in-milk recipe in a while, cool.
ilovebergamot: every mac and cheese recipe is a good one
gitykinz: Stop cooking pasta in milk
