One-Pot
Mac Cheese

This has to be the easiest macaroni cheese you’ll ever make – the comforting, creamy sauce gets made right in the pot! Top with crackers or croutons for a rustic crunch. Lovingly created by Annabel Langbein.

Prep
5 Mins
Cook
15 Mins
Ready In
20 Mins
Serves
4

What you need

  • 2 cups macaroni
  • 4 cups Anchor Blue milk
  • 1 tsp salt
  • 3 Tbsp soft or melted Mainland Original butter
  • 2 Tbsp flour (or rice flour)
  • Big pinch of white pepper
  • 2 cups Mainland Egmont Cheese, grated (Scroll down for ingredient variation)
  • 6 rashers diced crispy bacon (Scroll down for ingredient variation)
  • 2 cups lightly cooked cauliflower, optional (Scroll down for ingredient variation)
  • 150g Anchor Lite Sour Cream

To Serve

  • ½ cup crumbled croutons, savoury biscuits or bagel crisps
  • 2 Tbsp chopped parsley

Here's how it's done

  1. Place macaroni in a medium-to-large pot with milk and salt. Stir and bring to a gentle simmer, stirring now and then so pasta doesn’t stick. Cook until just about tender (about 8 minutes).
  2. Mix butter, flour and pepper together thoroughly, then add to pasta, stirring until thickened. Cook pasta gently for 2 more minutes, stirring constantly.
  3. Add bacon and cauliflower, if using (Scroll down for recipe variations).
  4. Stir in the cheese until it has melted, and mix in the sour cream.
  5. Divide between serving bowls and garnish with parsley and croutons, savoury biscuits or bagel crisps.

To mix up the flavour, try the below flavour variations.

Mix it up

Smoked Cheese & Chorizo

For a delicious smoky flavour, use 1½ cups Mainland Egmont and ½ cup grated Mainland Smoked Cheese. Use 200g cooked chorizo instead of the bacon, corn as the vegetable and coriander to garnish.

Blue Vein & Broccoli

For a rich blue flavour, use 1½ cups Mainland Egmont and ½ cup crumbled Mainland Blue Vein cheese. Use lightly cooked broccoli florets as the vegetable.

Mozzarella, Basil & Cherry Tomatoes

For a fresh Italian flavour, omit the bacon and use 1 cup Mainland Egmont and 1 cup grated Perfect Italiano grated mozzarella. Stir through a cup of cherry tomatoes, chopped in half a minute or so before removing from heat. Add ½ cup torn basil leaves to serve.

You might also like