Marmalade and Sriracha sauces were used to boil chicken. great flavor. fantastic with rice. The finest results for this dish come from cooking the chicken until it resembles shredded meat. That manner, the flavors are actually well absorbed. Most likely, beef or pork might be used in place of chicken. I’ve never attempted that. I’m quite curious to see what this dish can be transformed into by someone who has some experience slow cooking. Would the marmalade be a horrible idea in a slow cooker or could you put everything in and come back to dinner in 6 hours?
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups water
- ½ teaspoon salt
- 8 ounces seashell pasta
- 1 cup whole milk
- 4 cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard (Optional)
Instructions
- Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
- Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 19 g |
| Sodium | 930 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Agreed, runny mess with cheese globs.
Cut it in half for a family lunch side, and it seemed like too much cheese for the pasta. It tasted great so will consider the full recipe as a dinner side later and hopefully a better ratio
Just ok. I recommend not using the mustard.
This is NOT a good 1 pot Mac and cheese recipe. Sauce just never really thickens, cheese kinda separates and never really becomes a sauce. I wonder if reducing the amount of water considerably might improve it. So bad I just threw it out and ordered a pizza.
I tripled the recipe and added 1 less cup of milk and 1 1/2 cup of parm chs (that’s all I had). I added to much dijon so next time I will add less And I added the Coscto “Kirkland”bacon crumbles that are always on hand. My guys had 3rd helpings so I know this was a hit. I should give it a 5 star for deliciousness and ease but the Caloric intake is a killer 🙂 Thank you for the recipe
Amazing recipie I used less cheese
Delicious recipe, but I did scale down the cheese. I added a bit of asiago (1/2 cup) and 3 cups cheddar instead. Very delicious. I took a reviewers advice and used skim with some heavy cream I had on hand since we don’t buy whole milk. Very, very rich and flavorful. I could only eat a little!
I grew up on Kraft brand so I figure I am biased. I never really liked baked or any other store brand but this has changed things. My first attempt I over salted the water not realizing that it was a no drain recipe. Even a bit over salted this was the bomb. It has an incredible flavor, could be the Dijon mustard, and if you like to experiment with cheese blends the sky’s the limit. The second try we had the Dijon mustard and the cheese blend was Colby-Jack and it was heavenly. The Parmesan makes a big difference too.
Using this recipe led to a watery mess with sticky lumps.
I make this all the time!! I use gluten free rice pasta and unpasturized parmesean cheese. Everyone I make it for tells me it is the best mac-n-che they have EVER HAD!! Bravo, and thanks for making me a hero, in the realm of comfort food!
Amazing recipe!! I used aged white cheddar, Gouda and Parmesan cheese. I also crisped 6 strips of bacon in the oven at 400 degrees and toasted seasoned panko bread crumbs in the toaster at 350 degrees until golden brown. Perfect combo and I LOVED only using one pot. Definitely recommend!
Yummy alternative to boxed Mac and cheese. I cut the cheese to about 1/3 because the pic on the top looked too cheesy. I think I would do less parmesan than what it calls for because it did overwhelm the taste just a bit. But my kids all gobbled it up (they are 1, 2 1/2 and 4 next month). They would have eaten more if there had been more.
I did not care for this recipe.
Only because I was craving some, I added some Philadelphia cream cheese (1 cup) on my first try with this lovely recipe. The result was fantastic. Thank you so much for sharing your talents. Our family had a great meal thanks to you.
I followed the recipe but when I added the cheese it congealed into a lump with the textureof chewed gum.
I added some more pepper than the recipe called for because the noodles were still overpowering the cheese do I added the pepper to kick the flavor up so it was more noticeable.
I added some Smoked Gouda & Swiss and had to add a little more mik than the recipe called for and I have to say this was “The Best” version on stovetop macaroni & cheese I’ve ever made!
I loved this for its easy, one-pot method and its yumminess. This was my first attempt at homemade macaroni and cheese but won’t be my last. I had to use gluten free pasta so I used a bit less water, using 3/4 the water required and it worked perfectly. I enjoyed the flavour of cheddar and parmiggiano regiano. Thank you for your recipe.
Just a note: The trick to getting this recipe to work is to make sure that the water from the pasta has boiled down low enough. Then add your milk and cheeses. If not, it will be soupy and the fastest way to fix that is to put it in a casserole dish and bake it. It took me a couple of tries to get this right myself.
It was really really hard to make I put the milk in and it over flowed grr but I mention that it was so liquidy..NO not my mac n cheesed I expected it to be a lot better
I’m not rating the recipe so much as the method here. I didn’t have most of the ingredients so I used mozzarella for the cheese and spiced it up with plain mustard and freshly crushed garlic and pepper. Tastes great and the kids love it. This method is barely more time consuming than the box but I feel so much better feeding it to my kids over processed junk. It’s a quick and easy lunch that gave us no leftovers… And me no guilt 🙂