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Best Ever One-Pot Macaroni & Cheese Recipe

Best Ever One-Pot Macaroni & Cheese Recipe

Course: 
Entree or Side
Cuisine: 
American
Serves: 
4 - 6
Prep Time: 
5
 minutes
Cook time: 
15
 minutes
*
 hours
Olive Oil
Ingredients
2 (14.5oz)
 Cans fire roasted diced tomatoes
1 Pkg
 Aneto chicken broth
1 Tbsp
 Tomato paste
½ Tsp
 Chili powder
½ Tsp
 Onion powder
1 Tsp
 Cumin
15.5 Oz
 Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
 Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
 Cooked Matiz paella rice

3 cups Aneto Chicken Broth

2 cups whole milk

2 teaspoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb. cavatappi pasta

4 cups mild cheddar cheese, grated

1/2 cup parmesan or pecorino, grated

Fresh herbs for garnish (optional)

‍

Instructions:
  1. Place broth, milk, mustard, garlic powder, salt and pepper in a large pot or Dutch oven, whisk to combine.
  2. Bring to a simmer over medium-high heat, add noodles, and stir to combine. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender (there will still be some liquid in the pot).  
  3. Reduce heat to low, add cheeses, and stir until melted and creamy.
  4. Divide macaroni and cheese between bowls and garnish with fresh herbs before serving.
sliced carrots

About this recipe

This super creamy & cheesy one-pot macaroni is made that much tastier thanks to Aneto Chicken Broth. This broth is our secret weapon. A total flavor infusion, adding oodles of savory and umami elements.

Chiveschopped celery