One-Pot Stainless Steel Mac and Cheese

20 mins
Serves 1
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Directions

  1. 1Take a pound of mini shells pasta and put them dry into a stainless steel saute pan.
  2. 2Take a pound of mini shells pasta and put them dry into a stainless steel saute pan.
  3. 3Take a pound of mini shells pasta and put them dry into a stainless steel saute pan.
  4. 4Barely cover the pasta with water for a no-boil method.
  5. 5Barely cover the pasta with water for a no-boil method.
  6. 6Barely cover the pasta with water for a no-boil method.
  7. 7Turn the heat to high and let the water come to a boil.
  8. 8Turn the heat to high and let the water come to a boil.
  9. 9Turn the heat to high and let the water come to a boil.
  10. 10While waiting for the water to boil, freshly grate your own cheddar cheese.
  11. 11While waiting for the water to boil, freshly grate your own cheddar cheese.
  12. 12While waiting for the water to boil, freshly grate your own cheddar cheese.
  13. 13Add a little bit of chicken bouillon to the water for background flavor, or use salt, vegetable stock, or chicken stock.
  14. 14Add a little bit of chicken bouillon to the water for background flavor, or use salt, vegetable stock, or chicken stock.
  15. 15Add a little bit of chicken bouillon to the water for background flavor, or use salt, vegetable stock, or chicken stock.
  16. 16Continuously stir the pasta every couple of minutes to prevent sticking as there is very little water.
  17. 17Continuously stir the pasta every couple of minutes to prevent sticking as there is very little water.
  18. 18Continuously stir the pasta every couple of minutes to prevent sticking as there is very little water.
  19. 19Add a small pinch of salt, being mindful of the cheese going in later.
  20. 20Add a small pinch of salt, being mindful of the cheese going in later.
  21. 21Add a small pinch of salt, being mindful of the cheese going in later.
  22. 22Once the water is almost all evaporated (after about 7-8 minutes) and the pasta is done, add a full can of evaporated milk.
  23. 23Once the water is almost all evaporated (after about 7-8 minutes) and the pasta is done, add a full can of evaporated milk.
  24. 24Once the water is almost all evaporated (after about 7-8 minutes) and the pasta is done, add a full can of evaporated milk.
  25. 25Sprinkle in one part American cheese, ensuring not to add cheddar yet to avoid gumminess or breaking the sauce.
  26. 26Sprinkle in one part American cheese, ensuring not to add cheddar yet to avoid gumminess or breaking the sauce.
  27. 27Sprinkle in one part American cheese, ensuring not to add cheddar yet to avoid gumminess or breaking the sauce.
  28. 28Turn the heat down to medium-low and continue stirring after adding the American cheese and evaporated milk.
  29. 29Turn the heat down to medium-low and continue stirring after adding the American cheese and evaporated milk.
  30. 30Turn the heat down to medium-low and continue stirring after adding the American cheese and evaporated milk.
  31. 31Add about a tablespoon of a secret seasoning spice.
  32. 32Add about a tablespoon of a secret seasoning spice.
  33. 33Add about a tablespoon of a secret seasoning spice.
  34. 34Add about a teaspoon of paprika for color and background flavor.
  35. 35Add about a teaspoon of paprika for color and background flavor.
  36. 36Add about a teaspoon of paprika for color and background flavor.
  37. 37Add two teaspoons of Dijon mustard for viscosity and flavor enhancement.
  38. 38Add two teaspoons of Dijon mustard for viscosity and flavor enhancement.
  39. 39Add two teaspoons of Dijon mustard for viscosity and flavor enhancement.
  40. 40Stir in a nice big spoon of sour cream.
  41. 41Stir in a nice big spoon of sour cream.
  42. 42Stir in a nice big spoon of sour cream.
  43. 43Shut off the heat.
  44. 44Shut off the heat.
  45. 45Shut off the heat.
  46. 46Add 3/4 of the freshly grated medium cheddar cheese and stir it in.
  47. 47Add 3/4 of the freshly grated medium cheddar cheese and stir it in.
  48. 48Add 3/4 of the freshly grated medium cheddar cheese and stir it in.
  49. 49Add a little knob of butter and stir until creamy.
  50. 50Add a little knob of butter and stir until creamy.
  51. 51Add a little knob of butter and stir until creamy.
  52. 52Top the mac and cheese with more grated medium cheddar cheese, as much as desired.
  53. 53Top the mac and cheese with more grated medium cheddar cheese, as much as desired.
  54. 54Top the mac and cheese with more grated medium cheddar cheese, as much as desired.
  55. 55Add small knobs of butter on top of the cheese.
  56. 56Add small knobs of butter on top of the cheese.
  57. 57Add small knobs of butter on top of the cheese.
  58. 58Place the pan in a 375°F oven for about 15-20 minutes until the cheese is melted.
  59. 59Place the pan in a 375°F oven for about 15-20 minutes until the cheese is melted.
  60. 60Place the pan in a 375°F oven for about 15-20 minutes until the cheese is melted.
  61. 61Transfer the pan to the broiler for approximately three minutes until a crispy crust forms.
  62. 62Transfer the pan to the broiler for approximately three minutes until a crispy crust forms.
  63. 63Transfer the pan to the broiler for approximately three minutes until a crispy crust forms.

Ingredients

  • 1 pound mini shells pasta
  • 1 pound mini shells pasta
  • 1 pound mini shells pasta
  • water
  • water
  • water
  • 1 part American cheese
  • 1 part American cheese
  • 1 part American cheese
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • salt
  • salt
  • salt
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 tbsp secret seasoning spice
  • 1 tbsp secret seasoning spice
  • 1 tbsp secret seasoning spice
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • spoon sour cream
  • spoon sour cream
  • spoon sour cream
  • 0.75 medium cheddar cheese, freshly grated
  • 0.75 medium cheddar cheese, freshly grated
  • 0.75 medium cheddar cheese, freshly grated
  • butter
  • butter
  • butter

Equipment

stainless steel pangrater

Tips

  • Use mini shells pasta as it collects cream perfectly.
  • Freshly grate your own cheese; avoid pre-bagged cheese with cellulose.
  • American cheese is crucial for its emulsifying agents, creating a velvety texture.
  • Continuously stir the pasta while it's cooking in minimal water to prevent sticking.
  • Evaporated milk is a secret ingredient for velvety, thick, and creamy mac and cheese.
  • Add the secret seasoning spice, paprika, and Dijon mustard for enhanced flavor.
  • Even if you dislike mustard, add Dijon mustard for viscosity and flavor enhancement.
  • Do not add cheddar cheese until after the American cheese and evaporated milk are incorporated to prevent gumminess or breaking of the sauce.
  • Do not transfer the mac and cheese to another dish; bake and broil it directly in the stainless steel pan.
  • Top with extra butter knobs before baking for added creaminess.