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Creamy Mac and Cheese

Elbow pasta cooked right in milk and finished with melty cheddar: a creamy one-bowl dinner for kids.

By Wanda Oyola 30 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of creamy elbow macaroni coated in a smooth cheddar cheese sauce, with a spoon lifting a cheesy bite.

This mac and cheese skips the big pot of pasta water and the extra saucepan. The Thermomix® TM7™ grates the cheese, then cooks the elbows gently in milk and water on reverse, so the pasta releases its starch and the sauce turns silky as soon as the cheese goes in.

It is a good recipe to make with kids: with an adult nearby, they can weigh the pasta on the scale and help add the grated cheese. Serve it right away, while it is at its creamiest, with steamed broccoli or a simple salad on the side.

Made in the Thermomix® TM7™

Creamy Mac and Cheese

Makes: 6 servings

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Serves6

Ingredients

Instructions

  1. Place the cheddar and Monterey Jack in the mixing bowl and grate 5 sec/speed 6. Transfer to a bowl and set aside. There is no need to wash the mixing bowl.
  2. Add the water, milk, butter and salt to the mixing bowl and heat 8 min/98°C (210°F)/speed 1 with the measuring cup in place.
  3. Open the lid, add the macaroni, close the lid and cook 9 min/98°C (210°F)/reverse/speed soft with the measuring cup in place, until the pasta is tender. If it still feels firm, cook 1 to 2 min more at the same settings.
  4. Add the grated cheese and the ground mustard, then mix 1 min/reverse/speed soft, until the cheese melts into a smooth sauce.
  5. Let it stand in the bowl for 3 minutes so the sauce thickens. Stir with the spatula, add a splash of milk if it feels too thick, and serve warm.

Tips

  • Cold cheese grates more cleanly, so keep it in the refrigerator until you are ready to start.
  • For a crunchy top, spoon the mac and cheese into a baking dish, sprinkle with 30 g panko (1/2 cup) mixed with 1 Tbsp melted butter and broil for 2 to 3 minutes, until golden.
  • Swap part of the cheddar for Colby Jack or Gouda, or stir in steamed broccoli florets or diced ham with the cheese.
  • Leftovers thicken in the refrigerator. Keep them covered for up to 3 days and reheat with a splash of milk, stirring often.

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