One-Pot Mac & Cheese

Why dirty two pans making a cheese sauce and boiling noodles separately, when you can do it in one?  This is an easy weeknight meal, done in about 20 minutes!  Add in your favorite protein, veggies, and/or seasonings!

Enjoy!

One-Pot Mac & Cheese

2 Tbsp Butter
2 Tbsp Flour
3 Cups Water
4 Cups Milk
1 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Ground Mustard
4-5 Cups Shredded Cheddar Cheese
1/2 Cup Shredded Parmesan
1 lb Elbow Macaroni

Melt butter in large pot over medium-high heat.  Add flour, stir to combine, & cook for 1-minute.  Then, slowly whisk in 1 cup of the water until smooth & beginning to thicken.  Gradually pour in remaining water & milk - stirring until smooth/well combined.  Add in salt, garlic powder, ground mustard, & give a good stir.  Stir in uncooked macaroni noodles, continue cooking, stirring occasionally, until the mixture just reaches a simmer.  Reduce heat to medium-low to maintain simmer, continue cooking until the pasta is done al-dente (approximately 8-10 minutes - don't overcook pasta).  Remove from heat, stir in cheeses until melted.  Add additional salt & pepper to taste.  Serve immediately.

Notes:  Freshly shredded cheese is worth the effort for smooth sauce (already shredded cheese has a stabilizer that can make your sauce grainy).  Save time & grate cheese while the noodles are cooking.  Any combo of cheese can be used!  Cheddar is a staple, but Swiss, Gouda, and many others are wonderful too!