In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for more one-pan meals.
Imagine everything good about classic beer cheese dip transformed into a pasta dish. Now imagine it showered in crunchy, seasoned pretzel breadcrumbs. Made with sharp cheddar and plenty of spicy brown mustard, this cheeky weeknight pasta is peak comfort food. The key to making the perfect one-pot pasta all comes down to technique. Tossing the shredded cheese with cornstarch before adding it to the pasta creates a perfectly creamy sauce without the need for making a roux. And for the best texture: Make sure to measure out your beer and water exactly as written. This will ensure your cheese sauce coats each noodle without being too thick or runny. We call for bucatini here, but any long, thick pasta would work well.
