One-pot classic mac and cheese

Prep 10 min
Total 30 min
Serves 4

You can boost the protein count (and the yum factor) by topping this dish with sliced grilled sausages or crumbled bacon.



2 1/2 cups
1% milk
1 cup
1 tbsp
250 g
orecchiette pasta
3 cups
finely grated old cheddar
1/2 cup
2 tsp
Dijon mustard
2 tbsp
sliced green onions


  • BOIL milk with water and butter in a non-stick pot over medium. Reduce heat to medium-low.
  • ADD pasta. Cook, stirring often, until orecchiette is tender and most of the liquid has evaporated, 17 to 20 min. Remove from heat. Stir in cheddar, mascarpone and Dijon until cheeses melt. Season with fresh pepper. Garnish with green onions.
  • Camp prep tip: Pack pasta and cheeses in separate resealable bags. Store milk, butter, Dijon and green onion in a cooler until ready to use.


Calories 770
Protein 39 g
Carbohydrates 56 g
Fat 43 g
Fibre 2 g
Sodium 662 mg
Excellent source of vitamin A

Chatelaine Quickies: Mac and cheese with butternut squash

Issue: August 2016

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Photo credit: Photo, Erik Putz.

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