One Pot Mac and Cheese Recipe

Quick and easy one pot mac and cheese recipe, made with simple ingredients on stovetop. It’s a delicious 30 minute weeknight meal and super cheesy and creamy!

My son loves this dish! I think it’s even better than my family recipe, which I don’t say that often or lightly. This is truly the creamiest pasta you will ever eat, thanks to all that full-fat mozzarella cheese, cheddar cheese, and whole milk.

There is just something comforting in this classic recipe. Many of us grew up on this as a staple, whether it was out of a box or homemade. Everyone has their favorite version, but I am telling you now that this version is a keeper for every family recipe book just like my Best Macaroni Salad (One Bowl).

Key ingredients

• Milk- Using whole makes it creamier.
• Water– Used to help cook the pasta.
• Small pasta- Such as macaroni or small shells.
• Spices- Add flavor with salt, pepper, garlic powder, and ginger powder.
• Mustard- Dijon is the best in this recipe.
• Butter– Be sure to use unsalted.
• Cheeses- You want both cheddar and mozzarella cheese.

Variations

• Healthier version- Use cauliflower cheese sauce. I personally don’t like it but it is a healthier alternative. If you want to add more flavor, use Whole Roasted Cauliflower (One Pan).
• Smoked mac- Boil the pasta and prepare cheese sauce using the ingredients below. Mix everything together in an aluminum pan. Place it in a smoker and smoke for 2 hours at 225 degrees.
• Southern baked- Follow the same steps below and add everything in a an oven-safe dish. Top off with more cheddar cheese and crushed Ritz crackers or breadcrumbs. Bake at 400 degrees for about 20 minutes.
• Fried version- Prepare recipe per instructions below and chill it in the fridge until firm. Then use a cookie scooper to make balls and place them on a cookie tray and freeze until firm. Coat them in egg wash, cover in breadcrumbs, and fry until golden brown. If you like this version, you will want to try these Crispy Fried Cheese Curds (One Pan) as well.
• Buffalo chicken flavor- Mix in cooked shredded buffalo chicken or sliced buffalo chicken pieces into this pasta. It will have the same flavor profile as this Buffalo Chicken Pasta (One Pot).
• Make bites- Prepare the pasta as outlined below. Then, place spoonfuls in a muffin tray sprayed with oil. Top off with cheddar cheese and breadcrumbs. Bake until cheese is bubbly.
• Vegan option- Use vegan milk, such as almond milk, coconut milk, soy milk, or cashew milk, along with your preferred vegan cheese.
• Mexican flavor- Add in some taco seasoning and/or chili powder. You can also check out my One Pot Chicken Fajita Pasta.
• Add hot dogs- Slice and saute a few hot dogs and toss them in with the macaroni to add flavor. It’s not my favorite, but many people enjoy this from childhood.
• Make in a crockpot or slow cooker- By following this Slow Cooker Mac and Cheese recipe.
• Use an instant pot- Like I did for this Instant Pot Mac and Cheese.

How do you make homemade macaroni and cheese?

1. In a large pot- Add pasta, milk, water, butter, mustard, and seasonings.
2. Cook– Until macaroni is fully cooked.
3. Add in- Cheeses and mix until melted.
4. Garnish– And enjoy.

What to serve with creamy cheese and macaroni?

• Vegetables- Such as Oven Roasted Vegetables (One Pan) or Honey Glazed Carrots (One Pot).
• Chicken- Add a bit of protein by shredding up some Instant Pot Whole Chicken (Rotisserie Chicken) and adding it to the meal.
• Salad- To help balance out the meal make an Easy Kale Salad (One Bowl) or Easy Green Salad (One Bowl)
• Bread- What is better than carbs with more carbs? Use breadsticks, garlic bread, dinner rolls, or buttered toast.

Tips and techniques

• Use your favorite cheeses– I like to use a combination of cheddar and mozzarella but my kiddo loves the Mexican cheese blend.
• Adjust the amount of spices- Salt, pepper, garlic powder, ginger powder, based on your preference.
• It will be slightly runny– But it will continue to thicken as it cools down, so don’t worry about it.
• Garnish with– Basil, parsley or chives or it can be omitted too.
• Use whole milk and full fat cheese– For maximum creaminess and flavor. Don’t use low-fat or fat-free milk or cheeses!
• Don’t use large pasta- Because then the quantity of milk and water will probably have to be adjusted.
• Start with 1 cup water– Then add more as needed, because different brands of pastas have different cook times.
• Use unsalted butter- Because you don’t want your pasta getting too salty.

Recipe FAQs

Storage

• Make ahead- Make up to 2 days before needed, store in a sealed container in the fridge, and reheat to serve. You can also put it in a container in the freezer for up to 1 month, then thaw and reheat before serving. However, it is best served fresh.
• Refrigerate– Store in a sealed container in the fridge for up to 2 days.
• Freeze– Store in a sealed container in the freezer for up to 1 month. Thaw, reheat, and serve.
• Reheat- Place in a microwave safe container and place in the microwave to reheat to desired temperature. You can also reheat in a pan on the stovetop.

More one pot pasta recipes:

• Chicken Bacon Ranch Pasta (One Pot)
• Butter Garlic Chicken Pasta (One Pot)
• Buffalo Chicken Pasta (One Pot)
• Instant Pot Sausage Pasta
• Chicken Bacon Ranch Pasta (One Pot)

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One Pot Mac and Cheese

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Quick and easy one pot mac and cheese recipe, made with simple ingredients on stovetop. It’s a delicious 30 minute weeknight meal and super cheesy & creamy!

Yield: 4 Servings

Ingredients

• 1.5 cups Milk, Whole
• 1 3/4 cups Water
• 8 oz Small pasta, E.g. macaroni, ditalni, small shells, Uncooked
• Salt, To taste
• Pepper , To taste
• 1/2 tsp Garlic powder
• 1/4 tsp Ginger powder
• 1 tsp Dijon mustard
• 2 tbsp Butter, Unsalted
• 1.5 cups Cheddar cheese, Shredded
• 1/4 cup Mozzarella cheese, Shredded

Instructions 

• In a large nonstick pot, add milk, 1 cup water, pasta, salt, pepper, garlic powder, mustard, butter and mix.
• Cook over medium high heat, mixing frequently to prevent pasta from sticking to the pot OR forming lumps OR boiling over. 
• Continue cooking until until pasta is fully cooked (usually takes about 10 minutes). If the pasta is still not fully cooked, add more water (1/4 cup at a time) 
• Once pasta is fully cooked, turn off the heat.
• Stir in cheddar cheese and mozzarella cheese and mix until all the cheese is melted into a creamy, cheesy sauce. 
• Garnish with dried parsley or chives or basil. Enjoy! 

Notes

• Read all my tips above.
• This tastes best when served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 300kcal, Carbohydrates: 5g, Protein: 15g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 74mg, Sodium: 402mg, Potassium: 162mg, Sugar: 4g, Vitamin A: 800IU, Calcium: 448mg, Iron: 0.3mg

Course: Main Course

Cuisine: American

Calories: 300

Author: Abeer