Mac and Cheese is THE ultimate comfort food. But you don't need to open that box when you have this recipe from Smith's Chef Jeff Jackson.
You'll only dirty one pot to make the homemade version.
Chef Jeff joined us from his kitchen to share the recipe.
One Pot Mac and Cheese
4 c. whole milk
2 c. chicken broth
1 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. paprika (smoked or regular)
1 lb. dry pasta, elbows or small shells
1 egg yolk
1 tsp. Dijon mustard
4 oz. cream cheese, cut into chunks
10 oz. freshly grated sharp cheddar
4 oz. freshly grated mozzarella
1/4 c. grated parmesan cheese
1/2 tsp. pepper
1. Using a large saute pan with tall sides or dutch oven, heat the milk, chicken broth, salt, pepper, garlic powder and paprika. Bring to a boil and then add the pasta and cook about 1 minute less than the package directions. Do not drain the cooking liquid.
2. While the pasta cooks, place the egg yolk and Dijon mustard in a mixing bowl. Whisk to combine. When the pasta is done, turn the heat to low and whisk ¼ c. of the cooking liquid into the egg and Dijon mixture continuously whisking so the egg doesn't scramble. Whisk in a second ¼ c. of the liquid into the egg mixture. Add the warm egg mixture into the pan with the pasta and stir to combine.
3. With the heat still on low, stir in the cream cheese. Once it completely melts into the pasta, add ½ of the cheddar, stirring until its melted in, and then add the second half, stirring until its completely melted. Repeat the same process with the mozzarella and parmesan.
4. If the mac and cheese seems too thick, just add a little milk and stir until it reaches your desired consistency. Taste and season with salt and pepper as necessary. Serve warm. Enjoy!
Get more recipes at smithsfoodanddrug.com.