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Mac and Cheese Family Dinner
Rachel Kim

One Pot Mac and Cheese

Small shells catch the cheese sauce without asking you to boil and drain a separate pot of pasta, and cooking them mostly in water before adding evaporated milk keeps the bottom easier to manage. A modest amount of American cheese helps the cheddar melt smoothly; take the pot off the heat before the cheese goes in, then stop stirring as soon as the sauce looks even rather than chasing an extra-thick finish that will stiffen on the way to the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz dry small pasta shells
  • 3 1/2 cups water divided
  • 1/2 tsp fine salt
  • 1 cup evaporated milk
  • 6 oz sharp cheddar freshly grated
  • 2 oz deli American cheese torn into pieces
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper

Method
 

  1. Combine shells, 3 cups water and salt in a 5-quart Dutch oven. Bring to a boil, reduce to a steady simmer and cook uncovered for 10 to 12 minutes, stirring frequently so shells do not stick together.
  2. Add reserved water in 2-tablespoon increments if the bottom becomes dry before the shells are nearly tender. Leave about 1/4 cup starchy liquid in the pot rather than draining it.
  3. Stir in evaporated milk and simmer gently for 2 to 3 minutes until the shells are tender and the liquid lightly coats them.
  4. Remove from the heat. Stir in American cheese, then cheddar in 3 additions, followed by mustard and pepper, until smooth.
  5. Rest for 2 minutes and stir again. Loosen with any unused measured water a tablespoon at a time if needed, then serve immediately in 4 bowls.