one pot halal mac and cheese
This is a quick and easy one-pot halal mac and cheese recipe, perfect for busy weeknights. It features a creamy, rich cheese sauce and tender pasta, all cooked in a single pot for minimal cleanup. It's a comforting, family-friendly meal that's both delicious and adheres to halal dietary preferences.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: One Pot
- Cuisine: American
- Diet: Halal
Ingredients
16 ounces Elbow Macaroni
2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
4 cups Milk
2 cups Chicken Broth
2 cups Sharp Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 ounces Cream Cheese, softened
1 teaspoon Dijon Mustard
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Fresh Parsley, chopped
Instructions
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes until it forms a smooth paste (roux)
- Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps. The mixture will thicken as it heats
- Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add the dry elbow macaroni, ensuring all pasta is submerged in the liquid
- Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the pasta is al dente and has absorbed most of the liquid
- Remove the pot from the heat. Stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese. Stir vigorously until all the cheeses melt completely and the sauce becomes smooth, creamy, and wonderfully gooey
- Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley (optional). Serve immediately while it is warm and delicious
Notes
For the creamiest sauce, shred your own cheese and ensure cream cheese is at room temperature. Use a heavy-bottomed pot and stir frequently during cooking to prevent sticking and ensure even cooking.
Avoid overcooking the pasta; you want it al dente as it will continue to cook slightly once removed from heat. Adjust liquid as needed if the sauce seems too thick or thin.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat on the stovetop over low heat with a splash of milk or broth, stirring frequently.
Find it online: https://powerecipe.com/one-pot-halal-mac-and-cheese/