#Macmagic pasta pot mac#
I’ll write a love song instead to this method of making mac and cheese, because dang, it’s been a game-changer in our house. So let’s leave it at this: tender pasta, dreamy flavor, silky cheese sauce. A love song to mac and cheese is so obvious it’s unnecessary. I want to write something about how we all love mac and cheese, it’s incredibly versatile, the utility infielder of every parent’s dinner rotation, so on and so forth. Serve with our favorite five-minute salad or roasted broccolini for an easy, from-scratch meal. Every bit as easy as the boxed stuff, but better tasting and better for you. You won’t believe this foolproof method, and a secret ingredient adds the best flavor. Let rest 5 to 10 minutes before serving.Irresistibly creamy mac and cheese made entirely in one pot in 15 minutes.
#Macmagic pasta pot plus#
Top with the breadcrumbs, plus more black pepper and grated cheese.īake 15 to 20 minutes, until bubbling and golden. Pour into a 13 x 9-inch baking pan (or if your skillet is oven-proof, leave as is). Add some of the pasta water, a little at a time, until everything holds together but has a slightly loose consistency. Remove the sauce from the heat and stir in the cheese.ĭrain the pasta, saving the starchy cooking water.Īdd the pasta to the sauce, stirring until well coated. While the sauce is bubbling, cook the pasta according to package directions.
Continue stirring occasionally until the sauce is thickened, about 5 minutes. While continuing to whisk, slowly add the milk. Whisk in the flour and another pinch of salt. In a large skillet over medium-low heat, add the black pepper and stir just until aromatic, about 1 minute or less. Remove from the pot and set aside.įill the same pot with water and a generous amount of salt and bring to a boil. Stir until the crumbs are buttery and lightly toasted.
Add the bread crumbs and a pinch of flaky salt. In a large pot or Dutch oven over medium heat, melt the butter until browned and nutty. Preheat the oven to 425 degrees Fahrenheit. Inspired by "The Dinner Party Project: A No-Stress Guide to Food with Friends" by Natasha Feldman Serve with a simple salad to start, followed by a plate of Oreos for dessert, and your guests will think you're a genius. So, if you want to have a few friends over for a totally relaxed, extremely cozy night in, but you've been feeling blocked lately, this is the dish to help you find your hosting groove. It was worth it - super simple and perfectly delicious, exactly as is. If you're going to do cacio e pepe, the first rule is that you do cacio (cheese) and pepe (pepper) and then you back off.
I didn't swap out half the pasta for white beans. (I just added a little more butter and browned it.) I didn't add any garlic. I had to fight with myself to not tweak Feldman's recipe too much.
Hungry for more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. When these two beauties get together, the result is magic, and pepper is elevated from its usual place as second fiddle to salt to a full-blown starring role. And when I asked what recipe from the book she would recommend for the most anxious of hosts, Feldman didn't hesitate to suggest her cacio e pepe mac and cheese as "something that comes together quickly and is really freaking tasty."Ĭacio e pepe is as much an Italian classic as mac and cheese is an American one. When I talked to Feldman recently for Salon Food, she offered sage advice for the reluctant - or just wildly out of practice - party givers among us. The author of "The Dinner Party Project" on the easy secrets of being a great host
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