3-Minute Vs. 30-Minute Vs. 3-Hour Mac N' Cheese • Tasty

Alexis prepares 3 recipes for Mac N' Cheese at 3 different time commitments. Check the pinned comment below to find all the recipes!

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[buzzfeedtasty]

3-Minute Microwave Mac N’ Cheese
Servings: 1


INGREDIENTS
⅓ cup dried elbow macaroni
½ cup water
2 tablespoons whole milk
½ teaspoon cornstarch
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup grated sharp cheddar cheese


PREPARATION
1. In a microwave-safe mug or bowl, combine the macaroni and water. Microwave for 1 minute, stir the pasta, then microwave for another minute. Stir the pasta again and taste for doneness. If not al dente, continue microwaving in 1-minute intervals until the water is absorbed and the pasta is cooked.
2. In a small bowl, whisk together cornstarch, milk, salt, and pepper until well combined. Add the cheese, then pour over the macaroni. Microwave for 1 minute, stirring halfway through, until the cheese is melted and the sauce is creamy.
3. Enjoy!


30-Minute Stovetop Mac N’ Cheese
Servings: 4–6


INGREDIENTS
1 16-ounce box of shell pasta
2 tablespoons plus 1 teaspoon kosher salt, plus more to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
¾ teaspoon ground mustard
1 teaspoon paprika
½ teaspoon freshly ground black pepper
1 cup grated Monterey Jack cheese
1 cup grated aged Gouda cheese
2 cups grated sharp cheddar cheese


PREPARATION
1. Cook the pasta in a large pot of boiling water with 2 tablespoons of salt until al dente, then drain.
2. In a separate large pot, melt the butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
3. Add the milk, ground mustard, paprika, remaining teaspoon of salt, and pepper and cook, whisking frequently, for 8–10 minutes, until the sauce thickens and coats the back of a spoon.
4. Add Monterey Jack, Gouda, and cheddar cheeses and stir until melted, about 1 minute.
5. Add the shells and mix until the sauce is smooth and glossy and the pasta is well coated.
6. Enjoy!


3-Hour Oven Mac N’ Cheese
Servings: 4–6


INGREDIENTS
½ cup extra-virgin olive oil
1 head of garlic, cloves peeled
1 small loaf of sourdough bread
½ cup grated Parmigiano-Reggiano cheese
1½ teaspoons kosher salt, divided
3 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon freshly ground black pepper
¾ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
2 cups grated white cheddar cheese
2 cups grated Gruyère cheese
1 cup grated Fontina cheese
1 16-ounce box of cavatappi, cooked according to package instructions until al dente


PREPARATION
1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
2. In a small pot, combine the olive oil and garlic cloves and bring to a simmer over medium-low heat. Reduce the heat to low and simmer for 45–50 minutes, until the garlic is easily mashable with a fork.
3. Remove the pot from the heat and let cool to room temperature.Pour the infused oil through a sieve and set aside. Mash the garlic cloves into a paste and set aside.
4. Tear the sourdough bread into small pieces and spread in a single layer on a rimmed baking sheet.
5. Bake the bread crumbs for 20 minutes, until toasted and lightly browned. Let cool to room temperature.
6. Add the toasted bread to a food processor fitted with the blade attachment and pulse until broken down into fine crumbs.
7. In a medium bowl, combine 2 cups of the bread crumbs, the Parmigiano-Reggiano, 2 tablespoons of the garlic olive oil, and ½ teaspoon salt and stir well. Set aside. Reserve any leftover bread crumbs for another use.
8. In a large pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
9. Add the milk, remaining teaspoon of salt, the pepper, nutmeg, and cayenne. Cook, whisking constantly, for 8–10 minutes, until the bechamel is thick and creamy.
10. Add the white cheddar, Gruyère, and Fontina cheeses, and stir until melted, about 1 minute.
11. Add the cavatappi and mix the sauce is smooth, and glossy and the pasta is well coated. Add 3 teaspoons of the mashed garlic confit and stir to incorporate.
12. Transfer the pasta to the prepared baking dish and spread in an even layer. Sprinkle the bread crumbs in an even layer over the cavatappi.
13, Bake for 50 minutes, until golden brown. Let cool for at least 10 minutes before serving.
14. Enjoy!

[azalea]

3-minutes Mac: I’m hungry
30-minutes Mac: my friends are here
3 hours Mac: Okay so its been like 2 weeks of quarantine and I’m quite hungry

[FingeringThings]

“Mom can I have some Mac and cheese”

“Sure just wait 3 hours”

[sidneydiaz]

Okay so I love mac and cheese and the thought of being able to have some in 3 minutes sounded like immense power to me so I decided to make it. I did it exactly by the instructions, and I don’t know if it was my microwave or just me, but it turned out to be quite a mess as the water overflowed and spilled all over my microwave. And the pasta wasn’t even cooked all the way. But I was still determined to make this work so after a bunch of trial and error, I feel I’ve mastered the art of microwaved mac and cheese. So if the same thing happens to you, I have some tips; So first of all, this is not really a 3 minute mac and cheese, more like a 10 minute one, but still very worth it in my opinion. What you want to do is make sure you’re making it in a big mug. And I mean a huge ass one. Mine is borderline a bowl, and it works the best, it allows more room for the water to bubble up and it won’t spill over. Secondly, use less water than the amount of pasta you have. Like if you’re doing a cup, use half a cup of water, also prevents less spilling but it will still cook the pasta, just at a slower rate. When cooking, I put it in the microwave for 2 minutes at a time, stirring in between each time, and adding more water if it has already evaporated. After a couple of times, it should be ready to put in the cheese and whatnot with no problems. So it is a little more work, but I think it’s definitely worth it, I’m even eating it right now as I type this lol

[eet]

To be honest, the 30 minutes Mac N' Cheese looked like the best.

[tokinnasian]

3 year pasta: *First step, growing the wheat...*

[maryamhazim]

300 year Mac n cheese

Step 1: Wait for Dad to come back with the milk

[carlitojaunito]

4.6 billion year pasta:
*First we’ll start by waiting for our bacteria to evolve...*

[realadamthekid]

I just made the 3 minute Mac and it’s pretty good! Here’s a few things you might want to know:
1. When you cook the macaroni, the water may boil over the mug/ bowl
2. I doubled the recipe and this works great as a quick meal!
3. When I use my microwave at home (low elevation compared to where I originally made this) the water doesn’t always completely get absorbed so you might have to drain the pasta.

Overall a good recipe

[rash]

30 year Mac n cheese: Let's start by raising my own cow....

[roza]

Mac 'n cheese : Made in 3 hours
Also Mac 'n Cheese : Eaten in 3 seconds

[toadstools]

3 min mac: I want a snack
30 min mac: My family wants mac and cheese for dinner
3 hour mac: Guests are coming
30 year mac: My dad finally came back with the milk

[madziajarecka]

Wow, she learned the ways of the microwave

[aaryatandon]

“i’ve never eaten kraft mac and cheese before”
um yes you have you were a judge in the homemade vs store bought mac n cheese video 🤦🏻‍♀️

[broliciarchive]

3 month macaroni:

First we have to milk a cow-

[umairm]

Why am I torturing my self during my fasting

[robertlink]

The 30 minute was amazing. I tried it myself and it turned out to be super delicious.

[sayemaaman]

The 3 hours mac and chese is gordon Ramsay's late night snack 😅😂

[nandmohan]

30 years recipe
_1) find a wife_
_2)its baby time_
29 years later: Hey son/daughter, put the kraft on

[gordondrums]

Why is this video 09:59. Just put 2 more seconds and you earn almost twice the money