One Pan Mac and Cheese

Guess what, guys?  Today is Om Nomalicious’s one year blogiversary.  I just can’t believe it’s been that long since I posted our very first recipe, Honey Lime Chicken and White Bean Enchiladas.  The time has just flown by!

In this past year, Jecca and I have made a total of 197 (this makes 198) posts, collected 365 followers, and received over 43,000 views and 2,000 comments.  Our top two posts, Crock Pot Baked Potato Soup and Cheesesteak Stuffed Peppers, have over 2,000 views each!

In my opinion, that isn’t too bad for two girls who had no idea what they were doing!

I know we’ve been slow with posts lately, but life gets in the way sometimes.  Jecca is going through some HUGE life changes right now, and I’m just lazy.  I’m going to get back into posting more regularly in hopes of at least doubling the stats for our second blogiversary!

I’ve also been throwing around the idea of redoing the photos for some of my recipes.  I’ve learned a lot about photography over the past year… the most important being what white balance is!

Is there anything else that we’re missing?  What else would you recommend we do to make our blog as awesome as it can be?

I wish I had a big, delicious, beautiful cake to post for this occasion.  I don’t.  Instead, I thought it would be fitting to post a recipe for one of my favorite foods: macaroni and cheese.  I love trying different recipes and experimenting with ingredients.  This recipe from Mel’s Kitchen Cafe was amazing, especially since it’s made in only one pan.  I hate cleanup, so the less pans, the happier I am.  It might quickly become my new go-to mac and cheese recipe.

One Pan Mac and Cheese

3 1/2 Cups Water
1 12 Ounce Can Evaporated Milk
12 Ounces Pasta
2 Cups Frozen Peas, Optional
1 tsp Cornstarch
1/2 tsp Ground Mustard
1/4 tsp Hot Sauce, More or Less to Taste
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Colby Jack Cheese
1/4 Cup Grated Parmesan Cheese
2 Tbsp Butter
Salt and Pepper, To Taste

Start by combining the water, half the can of evaporated milk, the pasta, and the frozen veggies, if you’re using them, in a large skillet.  Season with salt and pepper, and bring to a strong boil.  Lower the heat and cook for about 10 minutes, or until the pasta is tender and sauce is thickened.

Meanwhile, mix the remaining evaporated milk with the cornstarch, ground mustard, and hot sauce.  Stir this mixture into the pasta, and allow it to took about a minute to thicken up a bit.

Remove the skillet from your heat source and stir in the cheese, butter, and any additional salt and pepper you feel is needed.

Serve hot and enjoy!

See? One pan, easy, quick, super creamy, and delicious… what is there not to like?!

For a printable version of this recipe, click here!!

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