SHORTCUT QUICK 'N EASY ONE-POT MACARONI CHEESE: ideal for busy mums, will be loved by kid-ults

Practical, quick, mouthwatering & delicious: a godsend for busy singletons & families...

Ready in 20 mins: shortcut creamy, dreamy pasta 'n cheese (here using fusilli)
 'an unexpected delight' Taster

For some time, 67goingon50 has been noting several one-pot Mac 'n Cheese recipes appearing on the net.

They mostly involve cooking the pasta in milk, not water, adding cheese and, if you like, other protein afterwards.  No separate sauce necessary.  

The whole process from start to finish takes about 15 mins.

Given a choice, 67 would use its skinnier healthier cheese sauce which includes butternut squash, is out-of-the-park in terms of flavour but takes time to prepare.  

However, it's difficult to ignore that something quicker, easier & cheaper is needed during a Cost of Living Crisis. 

So it's time to give a Shortcut Version a test. 

Cost: £1.50'ish

Feeds: 2 but multiples easily

Ingredients:

66g/2.3oz strong cheddar, grated

34g/1.2oz plain cottage cheese, pureed till smooth

       OR if cholesterol isn't a problem, 100g/3.5oz cheddar

2 cups dairy or plant milk

170g/60oz pasta shapes (67 used M&S wholemeal & Durham wheat fusilli but macaroni is the classic choice)

1/3 tsp salt

1/4tsp pepper

1 tsp Dijon or yellow mustard (opt)

1 tsp smoked paprika (opt)

1/2 tsp garlic powder (opt)

Possible flavour additions:

generous amount pre-cooked beef mince, cooked shredded ham, cooked chicken, tuna or prawns

Garnish (opt)

    Crushed potato/tortilla chips 

Method:

1. Bring milk to the boil in a good sized wide, not-too-shallow non-stick pan that will take the pasta in one layer
2. Stir in pasta; turn heat down to med; stir occasionally; cook 10-15 mins (the wholemeal fusilli, much  bigger than macaroni, took a good 15 mins.)
3. Keep a beady eye on it; the milk has a tendency to boil over in shallow pans 
4. Grate cheese, set aside.  Puree cottage cheese until it has the texture of cream cheese; set aside
5. When pasta is cooked to your liking, take off heat
6. Stir in both cheeses, salt, pepper & other chosen flavourings; stir until completely mixed 
7. Add in protein, if using, distributing well
8. Serve plain from the pan, with an optional side of frugal Mediterranean Tomatoes
9. Or, pour into a baking dish, add a bit more milk and protein, if using; cover with potato chips/tortillas crushed into sturdy bits and rubble, and bake in a med to low oven 10-20 mins or until top is brown & crispy

Comments:

'It was so easy & quick, I didn't expect much.  But the result was creamy, tasty  and satisfying.  A great weeknight meal which will please many a starving  singleton or family.'  Retired writer

Tips:

• Leftover cottage cheese can be used for pancakes, dips, toast toppers, bread & muffins
• If you are using 'large' pasta like fusilli, you might want to pre-cook the fusilli in a thin layer of boiling water in a pre-heated pan, covered, until the water has evaporated before proceeding with steps 1-3
• Cooked pasta can be frozen but when defrosted, add a little liquid before reheating gently  

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.