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One-Pot Macaroni And Cheddar

Easy.Meals's picture
  Elbow macaroni 500 Milliliter (0.5 Pound/250 G/2 Cups)
  Thinly sliced carrots 375 Milliliter
  Milk 500 Milliliter (2 Cups)
  All purpose flour 25 Milliliter (2 Tablespoon)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Wieners 4 , sliced
  Butter 25 Milliliter (2 Tablespoon)
  Shredded cheddar cheese 500 Milliliter (8 Ounce/250 G/ 2 Cups)
  Green onions 4 , chopped
  Salt To Taste
  Pepper To Taste

In large saucepan of boiling salted water, cook macaroni for 5 minutes.
Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm.
Drain; set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth.
Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through.
Stir in cheese and onions; cook for 1 minute or until cheese melts.
Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish

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