One Pot Macaroni And Cheese By Consumer Reports Recipes

Steps:

• In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

Steps:

• Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Steps:

• Using a two-quart saucepan, bring salted water to a boil. Stir in the macaroni and return the water to a boil.
• Stirring occasionally, continue boiling for four minutes.
• Then lower the heat to medium and continue to boil the macaroni with frequent stirring for seven more minutes. (You may need to reduce the heat to its lowest setting for the last two minutes to prevent sticking.)
• Add the remainder of the ingredients, stirring well until the cheese is melted. (Total cost per serving: 45 cents.).
• To modify and reduce saturated fat and salt, eliminate the salt, substitute low-cholesterol cheese and skim milk for the cheddar and the cream and add two teaspoons of fried onions (one small onion, chopped finely and fried in one teaspoon of canola oil in the pasta pot before you cook the pasta, then set the onion aside and add last to the above recipe). (Total cost per serving: 48 cents.).

Steps:

• In a medium pot set over medium heat, combine milk, water, macaroni, salt, and pepper.
• Bring to a low simmer, stirring frequently to prevent the macaroni from clumping and the milk from boiling over.
• Once the mixture simmers, reduce heat to low (it should continue simmering) and stir continuously until pasta is done to your liking, about 8 to 10 minutes.
• The macaroni will absorb the liquid while cooking, so stir in additional milk as needed, 1/4 cup at a time.
• Once pasta is done and the sauce is creamy, remove the pot from the heat and gradually stir in the grated cheddar, until smooth and melted. Taste and add more salt and/or pepper, if necessary.

Steps:

• In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
• Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!

Steps:

• Mix all ingredients and place into the rice cooker, close lid and set to on.
• When unit switches to keep warm, open lid, stir, close lid and leave on keep warm for at least five more minutes.
• Serve hot.
• Cheeses that are nice, are a mixture of mild cheddar, fontina,and mozzarella.