One-Pot Mac & Cheese – 2 ways

Do the math…Boiling pasta pot + colander to drain + separate sauce pot + Baking Dish > just 1 Ovenproof Skillet …. less is more…

1. recipe and video is from Martha’s book One Pot.. 
2. fewer steps, just the basics … link to online …

Version I : Ingredients

• 6 tbsp Unsalted Butter
• 1/4 cup grated Parmigiano-Reggiano Cheese
• 1/2 cup Flour
• 3/4 lb Elbow Macaroni
• 1 cup grated Gruyere Cheese
• 1 cup Breadcrumbs
• 1 fine chopped Yellow Onion
• 6 cups 2% Milk
• 3 cups grated Sharp White Cheddar Cheese
• 1 tsp Dijon Mustard
• Salt & Pepper

Directions

1. Heat the broiler on your oven.
2. Melt butter on medium high in a large skillet.
3. Remove a tablespoon of melted butter to mix with breadcrumbs and Parm in a medium bowl.
4. Cook onion in the skillet about four minutes to soften it.
5. Whisk in flour and cook for around a minute.
6. Slowly whisk the milk in, stirring after each addition; simmer.
7. Add macaroni and cook, stirring constantly to prevent sticking, for around six minutes.
8. Take off heat.
9. Stir in the cheddar. Then add Gruyere and mustard; salt and pepper.
10. Top with breadcrumbs.
11. Transfer to the broiler to brown for a minute or two. 

Version 2: Just as fast, fewer steps/ingredients, try …

Creamy Stovetop Mac and Cheese – Spend With Pennies