PCOS Friendly One-Pot Mac and Cheese
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Learn more →Ingredients
4 servings
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 8 oz elbow macaroni (about 2 cups dry)
- ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
- 2 oz gruyère cheese, freshly grated (about ¾ cup)
- 2 oz cream cheese, cut into small pieces
- black pepper, to taste
Instructions
- 1
Combine the chicken broth, milk, dry mustard, garlic powder, onion powder, cayenne (if using), and salt in a large saucepan or Dutch oven. Bring to a gentle boil over medium-high heat, stirring occasionally.
- 2
Add the elbow macaroni and stir to submerge. Reduce the heat to medium and cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 8–10 minutes. The mixture should look loose and brothy at first — it will thicken as the pasta releases its starch.
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