I have discovered that people tend to go down some pretty wild rabbit holes on YouTube. Don’t worry — I’m not talking about anything not family-friendly.
Just the normal stuff: a mild-mannered former missionary who once told me he likes watching car wrecks on YouTube. Car wrecks? Yep. Car wrecks. Unboxing videos are popular too, evidently. That reminds me of watching someone else open presents, personally, and I’ve never understood the appeal. My daughters assure me soap-cutting videos are quite relaxing. And long fingernails tapping on packages are somehow a thing. Why? I don’t know.
I guess I can’t talk, though. I have found myself watching tours of vans people use for stealth camping. And hoof-trimming videos. You know — like pedicures for cows. Perfectly normal stuff like that. You can see why I can’t be trusted on social media, can’t you?
Anyway, my real weakness, as you might expect, is cooking videos. I find them inspirational, which is handy for a person who needs to try at least a couple of new recipes a week. (If you’re wondering, yes, I sometimes watch cleaning videos too. Those are less inspirational. A clean kitchen is nice, but it doesn’t result in anything warm to nibble on afterward. That’s why cooking wins every time.)
Anyway — YouTube moms who cook. That’s how I found this recipe for macaroni and cheese. Honestly, I would never have gone looking for a new recipe. I’ve always thought my Aunt Diane’s home economics macaroni and cheese recipe was as close to perfection as I was ever going to get. And I still think it’s delicious.
Unfortunately, making it is a little involved for a side dish on an ordinary Tuesday evening. It’s hard for me to justify dirtying multiple pots and taking half an hour on something that isn’t the entrée.
Plus, my kids like the boxed stuff about as much as the from-scratch stuff. (Embarrassing, I know.) That’s why I was intrigued when I saw this mom promise that her macaroni and cheese recipe didn’t call for a roux and was made in one pot. A from-scratch macaroni that’s almost as easy as a boxed mix? Sign me up!
Y’all — she did not disappoint.
I know I’ll still make the old classic for special occasions, but I think this one will be my go-to version for weeknight dinners. Unlike my roux-based recipe, this one reheats really well in the microwave, which is good, because P couldn’t get enough of it.
Scoot over, blue box. There’s a new queen in town.
Easy One-Pot Macaroni and Cheese
Note: Doubles well
Ingredients
1 lb. elbow noodles or similar
1 (12 oz) can evaporated milk
Salt and pepper to taste
4 Tbsp. butter
3 c. shredded cheese (use at least two varieties for best results; I prefer a sharp cheddar plus whatever else I have on hand)
3 slices processed cheese such as Kraft singles (don’t knock it til you try it)
Directions
• Into a large pot, pour the elbow macaroni. Add enough water to cover the noodles plus about 1 inch. (If you’re bad at eyeballing, the water should come up to your first knuckle if the tip of your pointer finger is touching the top of the noodles. Obviously, you should wash your hands first.) Set the pot of noodles and water over high heat. Add about a teaspoon of salt to the water.
• Stir frequently and cook until noodles are al dente, about eight minutes from the time the water gets hot. Do not drain the water. Turn the heat down to low. Add the can of milk and butter to the pot of cooked noodles. Stir to melt the butter. Add 2 cups of cheese, about a handful at a time, stirring to melt the cheese after each addition. Add about a teaspoon of black pepper and the processed cheese. Stir. Taste and adjust seasonings, adding salt and pepper as desired. Add the remainder of the cheese if desired. Cover the pot for about five minutes to allow the cheese sauce to thicken. Serve and enjoy.
• To reheat, scoop a serving of macaroni into a microwave-safe bowl. Add a splash of milk to the bowl and top the noodles with a Kraft Single. Cover and heat for about a minute.
Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].
Amelia Plair is a Starkville resident who writes occasional food columns.
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Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 33 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
