Five seconds is all that it takes to pour in the cream with this no fuss one-pot pasta dish that doesn’t even require draining. It’s so fast and easy, you can prepare any day magic any time. The cream, milk and Canadian cheese make a fabulous sauce - your kids’ll love Mondays!
- Prep: 5 min - 10 min
- Cooking: 15 min - 20 min
- 3 cups (750 mL) water
- 1 cup (250 mL) 10 % half-and-half or 18 % table cream
- 12 oz (375 g) elbow macaroni (3 cups/750 mL)
- Salt to taste
- 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) Dijon mustard or dry mustard
- 1/4 tsp (1 mL) pepper
- 1 1/2 cups (375 mL) Milk
- 2 cups (500 mL) Canadian Sharp Cheddar or Extra-Sharp Cheddar shredded
In a large pot, heat water and cream over medium heat until steaming. Stir in macaroni and 1/4 tsp (1 mL) salt. Cover, reduce heat to medium-low and simmer for about 8 min, stirring often, or until macaroni is almost tender.
Whisk flour, mustard and pepper into milk; stir into pot. Increase heat to medium; cook, stirring, for 3 to 5 min or until sauce is thickened.
Remove from heat; stir in cheese until melted. Season to taste with salt.
Add extra nutrition by using whole wheat macaroni, adding shredded vegetables with the milk and/or drained canned tuna or chopped fresh tomatoes after stirring in the cheese.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||37 % / 404 mg|
|Vitamin B12:||37 %|