Easy Frugal One Pot Mac And Cheese With Ham For The Freezer Oamc Recipes

MACARONI AND CHEESE FOR ONE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
• Drain macaroni and add to the cheese sauce. Stir until evenly coated.

BEST ONE POT CHEESE AND MACARONI

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

ONE-POT MAC AND CHEESE

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.

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

EASY FRUGAL ONE POT MAC AND CHEESE WITH HAM FOR THE FREEZER OAMC

Steps:

• In a large pot, cook macaroni in boiling water until almost (but not quite) al dente, about 3 minutes less than you would like it done if you were going to eat it right now.
• drain in colander and rinse well in cold water to stop the cooking process. set aside to drain in colander some more while you finish preparing the other items.
• over medium-low heat, melt 1-1/2 teaspoons butter or oil (any type) in same pot you just boiled the mac inches.
• add diced onion. cook and stir frequently until onions just start to become translucent.
• add diced ham and stir just till warmed. transfer onions and ham to a dish or paper plate and set aside.
• melt 4 oz butter over medium-low heat in same pot you just cooked onions inches when butter begins bubbling, stir constantly until it stops foaming, 2-4 minutes. (this is step 1 to preventing a grainy, flour taste in the sauce!).
• have your whisk at the ready! dump in the flour. whisk, whisk, whisk until all lumps are gone and butter/flour mixture turns golden, about 3-5 minutes. (the second step to preventing a grainy, raw flour tasting sauce!) do no allow it to turn brown! your cheesy sauce will taste burnt and gross if you let the roux get dark!
• dump the milk in all at once and whisk until there are no longer any lumps. add the nutmeg, black pepper and cayenne. increase heat slightly and using your whisk, stir briskly until mixture boils.keep stirring and let it boil for 1-2 minutes (step three to preventing that grainy, icky flour taste!).
• remove from burner and dump in the onion/ham mixture and the cheeses (or cheese and sour cream/cream cheese). stir to blend.
• let sit for 5 minutes to cool down a bit.
• stir in the macaroni to coat well.
• spoon into buttered pan(s) -- whatever type pan you prefer will work. i got a pack of (4) cheapie aluminum 7" pie pans at the dollar store (perfect size for two people!). i filled (3) for the freezer and still had a good-sized bowl left for hubby to eat tomorrow.
• cover with aluminum foil and put in freezer.
• to heat from frozen: preheat oven to 350f. bake for 40-45 minutes if your pan is small (like mine are!) if you froze the entire mixture in one casserole dish, bake for 1 to 1 - 1/2 hours. stir at the 45 minute mark, replace the foil and continue baking.