This one-pot stovetop mac n’ cheese that’s anything but traditional. The noodles are cooked directly in a rich cheddar and stout sauce, then finished in the oven with a crispy potato chip crust.
Makes 4-6 servings
Ingredients
8oz. shortcut pasta noodles (I use gluten-free brown rice penne!)
2 1/4 cups whole milk
1 Tbs. butter
1/2 tsp. salt
Fresh black pepper
1 cup roughly chopped kale (optional)
1oz. cream cheese
1/2 tsp. honey mustard
1/2 cup stout
1/4 cup heavy cream
1 cup (4oz.) shredded cheddar cheese
1/4 cup (1oz.) shredded cheddar cheese
1 1/2 cups (3oz.) potato chips, roughly crushed
Instructions
- Preheat the oven to 375° F. Spray a cast iron skillet or 9″ baking dish with nonstick cooking spray.
- Place the noodles, milk, butter, salt, and pepper in a large pot. Stir to coat the noodles, then cover with a lid. Set the pot over medium-high heat and bring to a boil. Once boiling, immediately reduce the heat to medium-low so the milk comes to a low boil.
- Cook the noodles, keeping the pot covered, for about 10 minutes, until the liquid is mostly absorbed and the noodles are al dente. Stir every few minutes to prevent the noodles from sticking.
- Turn of the heat and remove the lid from the pot. Add the cream cheese and honey mustard to the noodles and stir to melt the cheese. Add the stout, heavy cream, and 1 cup of shredded cheddar to the pot. Stir until the cheese is fully melted into the sauce.
- Pour the contents of the pot into the skillet or baking dish. Sprinkle 1/4 cup of shredded cheddar evenly over the noodles. Top with the crushed potato chips. Transfer the skillet to the middle rack of the oven.
- Bake the macaroni and cheese for 10-15 minutes, until the edges are very gently bubbling and the chips are golden brown.
- Remove the skillet from the oven. Allow it to rest for 10-15 minutes before serving.
