My husband is a macaroni and cheese fanatic and his absolutely favorite is pretty much any homemade version. There is just a heartiness in a made from scratch Mac&Cheese that sticks to your ribs and fills you up like no boxed mix can do.
Usually, we make it from scratch on the weekends or holidays and save the shortcuts for those busy weeknights when you get so busy that supper “sneaks up on ya“. But today I’m sharing a great shortcut with you that will transform your favorite homemade skillet mac and cheese recipe to a shortcut version!
This recipe is versatile and I usually switch it up based on what cheeses I have on hand. It is also a great way to use up its of different types of cheeses that have been lingering around your fridge. The secret to the shortcut is a new pasta from Barilla called “Pronto Pasta” that doesn’t require any heating up of water or even draining! Just put your dry pasta in a pot, add cold water, and start cooking. Once most of the water is absorbed, add in your favorite sauce or cheeses and keep going. This saves time, cleanup, and extra work, making your supper truly #OnePanPronto!
Please forgive the pics. I took them on a terribly overcast day but it was made better by homemade mac and cheese :).
You’ll need: A box of your favorite Pronto Pasta, evaporated milk (or milk, or heavy cream), some cheeses (I’m using Cream Cheese & Cheddar), salt, and pepper.
I got my pasta at Krogers. Check out this link for a digital coupon at time of publishing. They have all types of pasta in this line, not just elbows.
Place dry pasta in pot or pan. I’m using a deep skillet.
Pour cold water over pasta.
Crank the heat up to high or medium high (the box says high so I went with that!) and get that pasta boiling! Stir it from time to time to prevent sticking.
When the water has mostly been absorbed like this, you are ready to add your sauces.
Reduce heat to medium or low. Add in cheeses that have been shredded or cut into cubes, milk, and salt and pepper. Stir until cheeses are melted and noodles are thoroughly coated.
- 12 ounce box Barilla Pronto Elbow Pasta
- 2 cups cheddar cheese, shredded
- 4 ounces cream cheese
- 5 ounces evaporated milk
- salt and pepper to taste
- Place pasta in medium sauce pot or large skillet. Cover with cold water (amount called for on box).
- Turn stove eye onto high and cook, stirring often, for about ten minutes, or until most of water is absorbed.
- Add in cheeses, milk, salt, and pepper. Reduce heat to low and stir until cheeses are melted and pasta is thoroughly coated.
This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.Yum