Tag: Mac

Easy Mac and Cheese | 101 Cooking For Two by Gordon Ramsay

Put that blue box away. This mac and cheese recipe is one pot stove top easy. Just follow these simple step by step photo instructions. Let’s kick it up a few notches.
Easy Mac and Cheese on a white plate

Editor’s Note: Originally Published December 20, 2012. Updated with expanded explanation and updated photos.

Whether it is the main part of the meal or just a tasty side dish you can easily do better than a box mac and cheese. Now you can do a whole lot better.

There must be a million mac and cheese recipes on the internet. Why do you need this one? You want great results without a lot of fuss and mess — a very good reason.

I had seen this technique/recipe around several places, but I’ll give the inspired by to Stephanie at Plain Chicken with her One Pot Mac and Cheese which was adapted from whiteonricecouple.com.

The basic idea is to use milk with the spices to cook the pasta. When done, mix in the cheese, and you have tasty goodness. Like I said, easy.

My Rating
My rating system of a 4 out of 5 so very nice.

It’s good, and it’s easy.

Pro Tips: Recipe Notes for Easy Mac and Cheese

Stir a lot

This is NOT a mix and come back later recipe. You need to be there to stir frequently.

But by the time you precook the pasta for other recipes, the hands-on time is not much difference. I can easily find things to do in the area for the short cooking time.

If in doubt, stir more.

The Pasta

I believe almost any dry pasta should work except ones that are very quick cooking. You need time for the milk to cook and absorb.

The cooking time can vary due to pasta variations and your definition of simmer.

To Rinse or Not to Rinse the Pasta

The model recipes for this recipe do rinse the pasta. I now consider it useless fuss and have removed it for the process.

The Cheese and Milk

Use the milk or alternative milk of your choice. If it can stand up to boiling, it should work.

The cheese is not even cooked, just melted, so use the cheese of your choice.

Image of ingredients for one pot mac and cheese

Everyday ingredients you probably already have on hand.

image of adding pepper to the black pan

Mix in a medium nonstick saucepan 2 cup milk, 1 tablespoons butter, 1 teaspoon garlic powder, 1/2 teaspoon paprika and 1/2 teaspoon dry mustard. Add 2 cups (about 8 oz of pasta).

mixing the macaroni the black pan

Bring to a light boil over medium-high heat stirring frequently as soon as it starts to boil. Reduce heat to simmer uncovered.

Continue to stir frequently. The milk will absorb and cook away in about 15-20 minutes. As you approach this point, test pasta for tenderness. It will probably not be done yet. Add 1/4 of milk and continue to cook and frequent stirring. You may need to repeat this. I took 25 minutes and a total of 2 1/2 cups of milk total to finish the pasta.

adding the cheese to the cooked macaroni

When the pasta is tender, and the milk mostly absorbed, add 1 cup of cheese (your choice), remove from heat and cover for minutes.

image of mixing mac and cheese_

Give a good stir before serving.

image of mac and cheese on a plate

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Easy Mac and Cheese

Put that blue box away. This mac and cheese recipe is one pot stove top easy. Just follow these simple step by step photo instructions. Let’s kick it up a few notches.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Author: DrDan

Servings/Adjustment: 4 servings

Ingredients

2 cups pasta
2 to 2 1/2 cups milk
1 tablespoon butter
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1 cup shredded cheese – your choice

Instructions

Mix in a medium nonstick saucepan 2 cup milk, 1 tablespoon butter, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon dry mustard
Add 2 cups (about 8 oz of pasta). Bring to a light boil over medium high heat stirring frequently. As soon as it starts to boil. Reduce heat to simmer uncovered. Continue to stir frequently.
The milk will absorb and cook away in about 15-20 minutes. As you approach this point, test pasta for tenderness. It will probably not be done yet. Add 1/4 of milk and continue to cook and frequent stirring. You may need to repeat this again. I took 25 minutes and a total of 2 1/2 cups of milk total to finish the pasta.
When the pasta is tender, and the milk mostly absorbed, add 1 cup of cheese (your choice), remove from heat and cover for minutes. Give a good stir before serving.

Recipe Notes

Pro Tips:

This should work with alternative milk products.
Most dry pasta should also work except for rapid cooking varieties.
The end point of cooking the pasta is tender but not over done pasta.
If there is still significant fluid when the pasta is tender, drain most of it.
If the pasta is not tender and the fluid is mostly gone, add more milk per the instructions.
Use the cheese of your choice.

Nutrition Facts

Easy Mac and Cheese

Amount Per Serving

Calories 428 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 33mg 11%

Sodium 623mg 26%

Potassium 271mg 8%

Total Carbohydrates 61g 20%

Dietary Fiber 3g 12%

Sugars 7g

Protein 19g 38%

Vitamin A 16%

Calcium 31%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published December 20, 2012

Molly and Lilly say enjoy your friends and family.

Homemade Gluten-Free Mac and Cheese by Gordon Ramsay

Gluten-free mac and cheese recipe from Gluten-Free Goddess- creamy, with real cheese.

Old School Comfort. Mac and cheese, Baby.

One of the first recipes I shared here on Gluten-Free Goddess was our old school, homemade, family style mac and cheese recipe. I won’t mention how long ago that was, or how old the recipe actually is, darling. I first learned to make it in eighth grade Home Ec class (does Home Economics still exist? Do they even teach cooking in middle school any more?). Aside from these ponderings, and the unnerving sensation of years advancing, rolling, as Warren Zevon says, like a rockslide down a hill, I’ve been craving this simple mac and cheese like mad lately.

So I thought I’d post our latest version of it. Seems like old fashioned comfort food is the medicine I need lately.

Maybe you do, too?

Karina’s Homemade Gluten-Free Mac and Cheese

The trick with cooking gluten-free pasta is to not over-boil it- keep it a touch al dente, as it continues to cook in the oven. Our current favorite pasta to use is Barilla Gluten-Free Penne.

Ingredients:

12 oz. dry gluten-free elbow macaroni, penne, or spirals
1 1/2 tablespoons butter or olive oil
2 tablespoons sweet rice flour
2 1/2 cups whole milk
1 cup shredded extra sharp cheddar cheese
3/4 cup shredded medium sharp cheddar cheese
1/2 – 1 teaspoon gluten-free dijon mustard, to taste
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
Smoked Paprika for sprinkling on top

Instructions:

Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is tender to the bite, but undercooked slightly. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a medium saucepan, heat the butter over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux).

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, dijon mustard, salt and pepper, and nutmeg and stir well.

Continue stirring the sauce slowly until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350ºF.

In a 6-cup baking dish, combine the cooked penne with the cheese sauce. Sprinkle the top with smoked paprika.

Bake at 350º F for 20-25 minutes, until heated through, and bubbling around the edges.

Serves 4.

Idea:

If you’d like to make this a one-dish supper, add 3/4 cup of frozen petite peas to the pasta water when you add the penne, and cook the peas along with the pasta.

Recipe Source: glutenfreegoddess.blogspot.com

Instant Pot Chili Mac (Vegetarian) by Gordon Ramsay

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with go veggie cheese, so it’s lactose-free!

I created this recipe for my client GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.

This vegetarian chili mac is comfort food at its best. It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of GO VEGGIE lactose free cheese for extra cheesy goodness. Plus it’s made in an Instant Pot!

This is an easy one-pot meal to make on a busy weeknight. It makes a ton of leftovers to enjoy throughout the week, and it reheats well. It would also be an awesome addition to any Superbowl party (I can’t believe how quickly that’s coming up already!)

How to make instant pot chili mac

To build a great base of flavor, start by sauteing onion, garlic, and jalapeno in some olive oil. Once the vegetables are soft, add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.

When the timer goes off, release the pressure manually and add the corn. Now comes the good part: stir in all of that delicious cheese. GO VEGGIE cheese always melts really well, but it’s especially impressive when you stir it into super hot ingredients like these. It melts into the pasta and get all stretchy and gooey and awesome.

If you don’t have an Instant Pot, you can also make this recipe on the stove top. Follow the same steps below, but bring the mixture to a boil after you add the vegetable broth. Simmer the pasta for 8 minutes, or until cooked al dente.

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with GO VEGGIE cheese, so it’s lactose free!

Ingredients

1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2 garlic cloves, minced
1 tablespoon chili powder
1 pound elbow macaroni
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) fire roasted diced tomatoes
3 cups vegetable stock
1 cup frozen corn
2 cups GO VEGGIE cheddar shreds
1 cup GO VEGGIE mozzarella shreds
cilantro, avocado, or jalapenos for garnish (optional)

Instructions

Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened. Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
Manually release the pressure. Carefully remove the lid and stir in corn and the cheeses.
If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 371mg Carbohydrates: 37g Fiber: 8g Sugar: 4g Protein: 11g