Description
This creamy one-pot mac and cheese combines tender pasta, a rich cheese sauce, and baby carrots for texture. Minimal effort yields restaurant-quality results with a glossy, emulsified sauce that coats every bite perfectly. Ready in 50 minutes, it’s ideal for busy weeknights.
Ingredients
Elior Medium Elbow Pasta
2 cups
Cheddar Cheese
2 cups, shredded
Evaporated Milk
15 oz can
Baby Carrots
8 medium, peeled
Unsalted Butter
4 tbsp
All-Purpose Flour
3 tbsp
Garlic
4 cloves, minced
Whole Milk
13.5 oz cup
Salt and Black Pepper
To taste
Instructions
Sauté garlic in butter over medium until fragrant
Whisk in flour for 1-2 minutes to form roux
Add evaporated milk and stir constantly while simmering
Add shredded cheese to milk mixture
Stir until cheese is fully melted and sauce is smooth
Season with salt and pepper before adding pasta
Toss pasta in sauce vigorously for 5-7 minutes
Vegetables absorb liquid first, then the pasta absorbs remaining
Sample pasta at 18 minutes of cook time for ideal doneness
Pour into baking dish and broil 2-3 minutes for golden top
Notes
Use gluten-free pasta if needed
Blend flour with cornstarch for gluten-free option
Use garlic powder if avoiding raw garlic
Replace evaporated milk with heavy cream
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Stovetop + Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg