By: Co+op
Recipe Information
Total Time: 25 minutes; 20 minutes active
Servings: 4
Creamy mac and cheese from scratch is minutes away with this one-pot method. By cooking the macaroni in a mixture of water and milk, you create a creamy sauce as the starches seep out of the pasta. Once the macaroni is fully hydrated, all you need to do is stir in the cheese until it melts. Make it “extra” with spicy cooked chicken on top, if you like.
Ingredients
Mac and Cheese
- 1 1/2 cups whole milk
- 1 1/2 cups water
- 1/4 cup minced onion
- 1/2 teaspoon salt
- 2 cups elbow macaroni
- 1/2 cup frozen peas, thawed
- 4 ounces sharp cheddar cheese, shredded
- 1/2 cup shredded parmesan cheese
Chicken
- 2 tablespoons unsalted butter
- 2 tablespoons Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 cups cooked chicken, shredded
Preparation
- Place milk, water and onion in a four-quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy.
- While the mac and cheese cooks, melt the butter in a medium saute pan, and stir in the Tabasco, Worcestershire and vinegar. Add the cooked chicken and stir until heated through.
- Serve the mac and cheese topped with chicken and any sauce from the pan.
Serving Suggestion
Serve with your favorite green vegetable or Southern-style collard greens.
Nutritional Information
590 calories, 28 g. fat, 195 mg. cholesterol, 760 mg. sodium, 47 g. carbohydrate, 1 g. fiber, 37 g. protein
Source: https://www.grocery.coop/recipes/stovetop-mac-and-cheese-hot-chicken
