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small curved pasta shells coated in smooth yellow cheddar sauce in an ordinary bowl, with no browned crust, herbs, meat or toppings
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.