Best One Pot Cheese and Macaroni Popular Recipes

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Best One Pot Cheese and Macaroni

"This recipe uses much less milk and no thickener what-so-ever! Very tacky, too! You can both serve it from the pot, or pinnacle with buttered crumbs and installed 350 oven to brown for half of an hour, however we love ours quality with out."

Ingredients :

three cups water
half of teaspoon salt
8 oz seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/four teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Pour water and salt right into a medium pot and convey to a rolling boil over high warmth. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring on occasion, until the water has cooked down a piece, approximately five minutes.
Stir inside the milk, and keep boiling for any other five minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir till the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce because the pasta cooks.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it frivolously, and make easy-up less complicated.

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