One-Pot Skillet Macaroni and Cheese - Kitchen Conundrums with Thomas Joseph

Everybody .

Thomas Joseph here with another kitchen conundrum that I know we all have .

Getting dinner on the table with a sink full of dirty dishes at the end is no fun .

But I do have a solution for you .

And that is our one pot cookbook here .

Our newest cookbook from Martha Stewart Living .

And today I'm going to show you one very easy meal that you can make and all you need is one pot and that is a skillet mac and cheese .

So I'm going to start here with the breadcrumb topping and I'm just going to take a tablespoon of melted butter and I'm going to mix it into one cup of fresh bread crumbs .

And to that , I'm going to add a quarter of a cup of grated Parmesan cheese .

Just mix this together , make sure it's evenly incorporated and then set this off to the side .

And now I have a remaining six tablespoons of unsalted butter melting away .

Here .

I'm going to add a small onion that's very finely diced saute the onions until they're translucent .

So the onions are nice , they softened up and I'm going to add a half a cup of all purpose flour Sprinkle that gently over the onions .

And what we're basically doing here is creating a roux and a roux will help thicken the sauce nicely .

I'm just going to cook off the flour , taste a little bit for a minute or so .

Before adding the milk , I have six cups of milk here and I'm going to gradually whisk it into our ro mixture because if you add it all in at once , your root is gonna clump up into your milk .

So do it slowly and the rest of it .

So whisk this until it's nice and smooth and bring it up to a simmer .

And that's when I'm gonna add the pasta .

You don't want to boil the milk here because what will happen is we'll start to separate .

I'm gonna add three quarters of a pound of elbow macaroni .

And what's really great here is that we're cooking the pasta right in the sauce .

We're not boiling a pot of water .

We're not draining the pasta , stir this gently but constantly for about six minutes until the pasta is cooked and the sauce is absorbed .

So it's been about six minutes .

The pasta has plumped up nicely .

You can see that the sauce is thickened from all of that starch that's come off of the pasta .

And now I'm just going to add a little bit of Dijon mustard and just a teaspoon of it .

Really does a up the flavor .

Now , add three cups of grated cheddar cheese and one cup of grated grier cheese .

When you're buying your cheddar cheese , make sure it's sharp but not extra sharp .

Because if a cheese is aged too much , it will give you a graininess in your mac and cheese that you really don't want .

The grier adds a little extra bite .

So it is good to have a combination of cheeses .

Look at how delicious this looks .

I'm going to turn this off and I'm going to Sprinkle the top with the bread crumb mixture that we made .

So now this goes into the oven under the broiler for two minutes until it's nicely golden brown on top .

So it's been two minutes .

The bread crumbs are nicely toasted .

I'm going to serve up a little bit of this .

Isn't that fantastic ?

It's creamy .

It's delicious and it's all made in one pot .

You didn't need the stock pot to boil the pasta .

You didn't need the colander .

You didn't need the baking dish for more one pot .

Dishes .

Check out one pot by Martha Stewart Living .

You will enjoy it so much .

Hey , guys , thanks for watching .

Do you have a kitchen conundrum that you need solved ?

Well , if you do write in the comments section below and as always , click , subscribe .