Easy Creamy One-Pot Mac and Cheese
Everyone loves Mac and Cheese: can I get an Amen up in here? This version— which happens in literally one pot on the stove— is brimming with flavor. For me, some Mac and Cheeses lack in that flavorful cheesy punch that I want in every bite— so I’ve banned the bland by adding some big flavor agents— all in the name of supporting that umami pow that cheese brings to the table. Besides onion, garlic, dry mustard and turmeric (for color and a deep peppery note) I’ve added a few splashes of soy sauce (yup you heard me right!). The deep complex umami notes of soy enhances those mouth-watering cheeses— and don’t worry it’s just a background note to help the entire thing sing. Regarding the cheese, I’ve used mascarpone for creaminess, gorgonzola for that earthy note, cheddar because it’s a must, and parmesan for a salty note. And the entire thing is sprinkled with a generous layer of toasted panko just before serving for crunch. Like any Mac and Cheese this recipe is super versatile— add peas or other cooked veg like broccoli, add pancetta or chicken or ground turkey for an even heartier dish.
One last note: I’ve kept my pasta cooking time to al dente— but if you want to take yours a bit further to harken back to that boxed Mac ‘n Cheese nostalgia, be my guest. Just make sure you adjust and add a bit more liquid as you cook.
Serves 4-6
INGREDIENTS
1 cup panko breadcrumbs
4 tbsp unsalted butter, divided
16 oz dry short pasta
1 small onion, finely diced
2 garlic cloves, finely minced
4 cups whole milk
1 tsp soy sauce
1 cup water
½ tsp dry mustard
½ tsp turmeric
¼ tsp smoked paprika
¼ cup mascarpone
½ cup gorgonzola
1 cup sharp white cheddar, shredded
¼ cup freshly grated parmesan
Kosher salt and freshly ground black pepper
Flat leaf parsley, for garnish
METHOD
In a large saucepan with high sides or Dutch oven over medium heat, add panko and 2 tbsp of butter and cook until panko is a deep golden brown, approximately 4-5 minutes. Transfer to a bowl and use a paper towel to carefully wipe saucepan clean.
Place saucepan over medium high heat add remaining butter, dry mustard, paprika, turmeric, onions and garlic and sauté until onions are soft and tender, approximately 3-4 minutes. Add milk, soy sauce and water. Season with salt and pepper and bring to a low boil. Add pasta and reduce heat to low. Cook until pasta approximately 8-10 minutes or until al dente, stirring frequently. Add additional water as needed, ¼ cup at a time if liquid has absorbed, as there should be ½” inch of liquid at the bottom of the saucepan when pasta is done.
Once pasta is cooked, remove pot from heat and stir in mascarpone, gorgonzola, cheddar and parmesan. Season with additional salt and pepper. Cover pot for 2 minutes to thoroughly melt cheese. Sprinkle with panko in an even layer atop, garnish with parsley and serve.
