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In the world of comfort food, few dishes can compete with the classic mac and cheese. Its creamy, cheesy goodness has warmed hearts and filled bellies for generations. However, the culinary landscape is constantly evolving, and one exciting trend that has emerged is the fusion of traditional comfort foods with gourmet elements. Enter the One-Pot Charcuterie Mac and Cheese, a dish that takes the beloved classic to new heights by incorporating the savory and sophisticated flavors of charcuterie. This recipe combines the creamy, cheesy base that mac and cheese enthusiasts adore with the rich, robust tastes of cured meats, creating a meal that is both indulgent and comforting.

One-Pot Charcuterie Mac and Cheese

Experience the ultimate comfort dish with One-Pot Charcuterie Mac and Cheese! This recipe fuses classic mac and cheese with gourmet charcuterie, featuring creamy pasta, savory cured meats, and fresh vegetables. Perfect for busy nights, this one-pot wonder simplifies cooking and cleanup. Discover flavor harmony as you blend rich cheeses, aromatic herbs, and delicious textures into a comforting meal. With easy instructions and ingredient tips, you’ll savor every indulgent bite!
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Ingredients
  

8 oz elbow macaroni (or pasta of choice)

4 cups chicken or vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

½ cup chopped salami

½ cup diced prosciutto

½ cup cooked and crumbled bacon

½ cup diced pepperoni

1 cup diced bell peppers (mixed colors for vibrancy)

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, thyme, basil)

Salt and pepper to taste

¼ cup chopped fresh parsley (for garnish)

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, add a splash of olive oil over medium heat. Once hot, add the chopped onion and bell peppers. Sauté for 3-4 minutes, or until they start to soften.

    Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.

      Combine Pasta and Broth: Add the uncooked elbow macaroni to the pot along with the chicken or vegetable broth. Stir well to combine and bring to a simmer.

        Cook Pasta: Reduce the heat to medium-low, cover the pot, and let it simmer for about 10-12 minutes. Stir occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid is absorbed.

          Add Cream and Cheese: Once the pasta is cooked, pour in the heavy cream, and add the shredded cheddar and Gruyère cheese. Stir until the cheese has melted and the sauce is creamy.

            Incorporate Charcuterie: Stir in the chopped salami, diced prosciutto, cooked bacon, and pepperoni. Mix well to evenly distribute the meats throughout the mac and cheese.

              Season: Sprinkle in the dried Italian herbs, season with salt and pepper to taste, and give it one final stir.

                Serve: Remove the pot from heat. Garnish with chopped fresh parsley before serving hot.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4-6 servings