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The Stretchy One (One Pan, 15 Minutes) 🍝
Some nights everybody is hungry at the exact same minute and I do not have it in me to make a roux and dirty three pots. So I make this. The pasta cooks right in the milk, the cheese goes in off the heat, and fifteen minutes later it is creamy and stretchy and gone. My youngest calls it the stretchy one. That is the whole review I need. Try it!
Ingredients
- 2 cups whole milk
- 3 cups chicken broth
- 1 tsp chicken bouillon powder
- 1 tsp garlic powder
- 2 tbsp butter
- 1/4 cup sour cream
- 1 16oz box cavatappi or elbow pasta
- 2 cups shredded cheddar cheese
- salt if needed, to taste
Instructions
- In a large stockpot/Dutch oven, add whole milk, chicken broth, chicken bouillon powder, garlic powder on medium-high heat.
- Add uncooked pasta and bring to a boil. Once it’s boiling, reduce to a simmer on low heat and cook, stirring frequently, for about 9-10 minutes or until pasta is tender and most of the liquid is absorbed.
- Turn off the heat and add butter, sour cream, and shredded cheese. Stir until melted and incorporated. Taste for salt, add if needed. Enjoy!
Nutrition
Tips for Making This Recipe
Stir often as the pasta cooks in the liquid so it doesn’t stick. That starchy liquid is what makes the sauce so creamy, so don’t drain it.
Take the pan off the heat before you add the cheese and stir it in a handful at a time. Added too fast or too hot, it can turn grainy.
Freshly shredded cheese melts far smoother than the pre-shredded bagged kind, which is coated to keep it from clumping.
If it tightens up as it sits, a splash of warm milk brings it right back to creamy.
Frequently Asked Questions
Why did my mac and cheese turn grainy?
Can I use a different pasta shape?
How do I reheat it?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large, deep skillet or saucepan with a lid
- A box grater for freshly shredded cheese
- A sturdy silicone spatula for constant stirring
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