Lunch: Creamy One-Pot Macaroni and Cheese

Instead of making a classic flour-based white sauce that requires an extra pot and multiple steps, we melted milk and cheese in a bowl over the pasta pot for a creamy, couldn't-be-easier cheese sauce.

Ingredients

8 oz. cavatappi or other short pasta
1 small head cauliflower (about 1 1/2 lb.), cut into small florets, stalks finely chopped
1/4 c. whole milk
6 oz. extra-sharp grated Cheddar
1/4 c. grated Parmesan (1 oz.)
1/2 c. lowfat sour cream
2 scallions, very thinly sliced
Black pepper
Green salad, for serving

Instructions

Bring a large pot of water to a boil, leaving a 2" space between the water and the top of the pot. Cook the pasta according to package directions, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/2 cup cooking water, drain the pasta and cauliflower and return to the pot.
While the pasta is cooking, combine the milk, Cheddar and Parmesan in a large heatproof bowl and place over the pot of bubbling pasta water (it's OK if the bowl touches the water). Stir the mixture occasionally until the cheese melts. Remove from heat and mix in the sour cream.
Fold the sauce into the pasta. Fold in the scallions and 1/2 teaspoon pepper. Serve with a green salad, if desired.

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