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The creamiest, yummiest mac and cheese. In 30 minutes. And only using 1 pot.

Delicious mac and cheese in 30 minutes without filling your kitchen with dishes?  Can I get a woot woot?

Sarah’s Mac and Cheese
1.5 cups of dry whole wheat macaroni
2 cups of milk
1/3 cup of butter
a shitload of cheese
a squirt of dijon mustard
2 tblsp of whole wheat flour

To make this a convenient weeknight meal, cook the macaroni the night before, drain, and store in the fridge.  I only cook it for about 7-8 minutes.

Preheat the oven to 400 degrees.

In a dutch oven (you knew it was going to make an appearance in this recipe.  C’mon, you knew), melt the butter

and slowly whisk in the flour to make a roux.

Incredibly challenging to do this while taking a photo.

add this much dijon mustard, and stir to incorporate in to the roux

Whisking constantly, slowly add the milk

Had my right hand not been busying taking the photo, I’d be busy whisking

Let it thicken for about 1 minute.

Add the cheese.  I’ve made this multiple times, and our favorite is about 3.5 cups of Tillamook medium cheddar.  This photo is Tillamook, mozzarella, gouda, and swiss.  Not our favorite, but it’s good!

When the cheese is fully melted, add the noodles in, and stir.  Some people like a crispy topping, but we’re not those people.

Bake for 20 minutes.

Served with salad from the garden with homemade ranch, strawberries from the garden (they haven’t gotten the memo that summer is over), and pears I canned in August.

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5 comments on “The creamiest, yummiest mac and cheese. In 30 minutes. And only using 1 pot.”

  1. That looks great.

  2. I make homemade mac and cheese all the time. People do not know what they are missing until they make homemade cheese sauce!

  3. Wait, wait – this has cheese? Dylan says, “not okay”

  4. So, here’s my ? for you… why do you bake it? Why not just let it all simmer on the stove top? Just curious.

  5. Mary, I think it lets the flavor “meld” together a bit more than cooking on the stove top. Also, with the stove top, you likely have to stir it to keep it from burning since the heat is coming from the bottom of the pan. With the oven, the heat is all over and therefore no stirring is necessary.

    And because I said so bitch!