A super creamy macaroni and cheese with a bit of kick from green chiles! Only 6 ingredients, one pot and 20 minutes! (*The giveaway is now over and the winner has been notified — thank you to everyone who entered!)
This is my first sample combination using my Ultimate Mix and Match One Pot Pasta Guide from last week. I’ve got 3 more examples of ways to mix and match the different elements coming up the rest of the week!
I’m going to keep things simple and go through the different elements one by one so you can see what I used and how you can change things up to suit your tastes. After that I’m going to be going into more detail about the Covered Jumbo Cooker I received from Circulon Canada to review for you, and they are looking for one lucky person to give one to! All you have to do to enter is leave a comment and answer the question at the bottom of the post.
I used whole wheat macaroni, just because I always go the healthier route when possible. You can definitely use white pasta! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio. If anything, you might need to add a little liquid at the end of the cook time if you use whole wheat, but you might not have to with the white pasta.
I made a huge batch of this macaroni! I wanted to test out the capacity of the Jumbo Cooker a bit. I usually make 4 cups of short pasta but this time I made 6. I used 4 cups of 1% milk and 2 cups of chicken broth, and I ended up adding a little extra milk at the end of the cooking time. If you want to make things even lighter, you can swap out some of the milk for broth. Or you can go the other route and use all whole milk. I personally like to use some broth or water because otherwise the sauce gets really thick and I find it doesn’t reheat as well.
I didn’t use any meat, but chicken would be a great addition if you so desired!
I only added some canned diced green chiles and a sprinkle of parsley on top. Feel free to mix things up however you want!
I used all cheddar cheese, but there’s no reason you couldn’t swap it out for your favorite!
Circulon Jumbo Cooker Review
*I received some cookware free from Circulon Canada to review for you. All opinions are, as always, my own.
Now, I’m going to be honest. I don’t normally do a lot of product reviews for you. Mostly because it can take a lot of time to thoroughly test something out so I can give you an accurate idea of how well it works. But I read some of the reviews of Circulon cookware after they emailed and decided I really, really wanted to know if the claims were true.
Here’s what excited me most:
- It’s completely Non-Stick: the cookware has raised circles in the bottom that prevents food from sticking. I’ve never had any cookware with this feature and I was really excited to try it!
- Metal Utensil Safe: This one also had me really excited! How many times have you fretted over which utensil you use for scooping out your dinner?
It’s also dishwasher safe, safe for all cooktops and safe for the oven up to 400 degrees F. And they have some stock pots that have lids with built in strainers! If I could count the number of times I’ve dumped half of my pasta into the sink while trying to drain the water out…
Here’s what I found:
- I was really impressed with the Non Stick coating. When you’re making one pot pastas, you’re using a lot less liquid than you would normally when you’re cooking pasta. For this reason, if you don’t stir it enough the pasta will stick to the bottom of the pan (and when you’re chasing your 8 month old and 3 year old around while you make dinner, this might be even more of a problem!). I didn’t have any problems with sticking! There were a few macaroni that had “stuck” to the bottom of the pan after I’d left it without stirring for a while, but they came off easily with the scrape of a spatula.
- I think I’m going to be a little nervous to use metal utensils in it for a while, but I’ve been using metal and I am pretty confident that the finish will hold up with use.
- I was really impressed with the overall quality of the cookware. It is heavy (in a good way) and durable, and I’m sure it will last a long time. I’ve been using the cookware for a few weeks now, and I’m really impressed! (How many times can I say the word “impressed” without being annoying?)
- I was really impressed with the size and shape of the Jumbo Cooker. It has the right combination of depth and width for making a variety of things, and you can easily stir a large amount of food without it running over! I made 6 cups of pasta and could have fit in a lot more (you can see how much room was left in the cooker). Its 6qt size is perfect for my growing family and my love for leftovers (hey, a night off cooking duty!).
- My previous cookware set had silicone handles, so I wasn’t sure if the metal handles would get hot on the stove or not. I was a little nervous to touch them but I’m so used to grabbing the handles as I’m stirring my dinner! I had the cooker at a relatively high heat for probably 20 minutes and though the short handle was slightly warm, it was definitely cool enough to touch and hold onto for extended periods of time.
Thank you to Circulon Canada for giving away one of these Jumbo Cookers to one lucky reader of The Recipe Rebel! The giveaway is now over and the winner has been notified.
- 6 cups macaroni (see original post for weights)
- 2 cups chicken broth
- 4 cups 1% milk (plus additional ½-1 cup if needed)
- 2 tsp salt
- 3 cups shredded cheddar cheese
- 1 can diced green chiles
- In a large pot, combine the macaroni, broth, milk and salt. Bring to a simmer over medium-high heat. Reduce to medium heat and continue cooking, uncovered, stirring often, until sauce is thickened and pasta is tender, about 15 minutes (if sauce is thickened before pasta is cooked, continue gradually adding ½-1 cup additional milk or liquid and cooking until pasta is tender). Remove from heat and stir in green chiles and cheddar cheese and stir until cheese is melted.