One Pot Mac and Cheese
A rich, creamy one-pot macaroni and cheese prepared with tender elbow pasta, evaporated milk, mild cheddar, and Monterey Jack. Mustard, paprika, and garlic powder provide balanced seasoning, while butter adds extra richness to the finished sauce.
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Ingredients
For the Pasta Base:
- 4 cups water
- 2 tablespoons unsalted butter such as Kerrygold
- ½ teaspoon paprika for gentle flavor and color
- 1 pound elbow macaroni such as Barilla
- 1 teaspoon ground mustard powder for a mild tangy note
- ½ teaspoon garlic powder freshly ground if preferred
- 1½ teaspoons fine sea salt
For the Cheese Mixture:
- 2 cups freshly shredded mild cheddar cheese; avoid pre-shredded cheese for smoother melting
- 12 ounces evaporated milk for a creamy sauce without flour
- 1 cup shredded Monterey Jack cheese for smooth melting and added richness
For Serving:
- Freshly cracked black pepper optional
Instructions
- Whisk the ground mustard, paprika, and garlic powder together in a small bowl until evenly combined. Mixing the seasonings beforehand helps disperse them uniformly through the pasta and reduces the chance of clumping once they meet the liquid.
- Add the 4 cups of water, elbow macaroni, and fine sea salt to a large pressure cooker or suitable pot. Stir in the prepared seasoning blend until it is distributed throughout the pasta.
- Add the unsalted butter, secure the lid, and bring the cooker to high pressure. Cook for 4 minutes.
- When the cooking time is complete, carefully release the pressure following the instructions provided for your pressure cooker.
- Pour the evaporated milk directly into the cooked macaroni and stir thoroughly. The heat remaining in the pasta will warm the milk and begin forming the creamy sauce base.
- Add the freshly shredded mild cheddar gradually, about 1 cup at a time, stirring continuously after each addition until the cheese is fully melted before adding more.
- Add the shredded Monterey Jack and continue stirring until it has completely melted into the mixture and the sauce becomes smooth, silky, and evenly combined.
- Taste the macaroni and cheese and adjust the seasoning if necessary. Add additional salt if desired, along with freshly cracked black pepper to taste.
- Serve immediately while the cheese sauce is warm and at its creamiest consistency.
Notes
Freshly shredded cheddar is preferable to packaged pre-shredded cheese because it generally melts more smoothly into the sauce.
Combining the mustard powder, paprika, and garlic powder before adding them to the pot promotes more consistent seasoning throughout the macaroni.
Freshly cracked black pepper is optional and may be added just before serving.