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One Pot Mac and Cheese is a simple stovetop version of a classic childhood favorite, cooked all in one pot for easy clean up. Made with 3 different cheeses, it’s ultra creamy and ready in under 30 minutes.
Do you love mac and cheese as much as me? Try my Buffalo Chicken Mac and Cheese next!
Why I Love This Recipe
- Easy Clean Up – Everything cooks in one pan so there aren’t a bunch of dishes to wash.
- Simple – Just 8 ingredients and a few simple steps is all it takes!
- Creamy – The 3 cheeses blend together for an ultra creamy, dreamy treat.
recipe walkthrough
Ingredient Notes
- Milk and/or Heavy Cream – I have tested this with a few different combinations. The more cream, the more creamy the final result. However, you can use all milk, even fat free milk, and it will still be tasty.
- Macaroni – Any small pasta will do, but this is the classic.
- Cheese – I used Cheddar cheese, Jack cheese, and Gouda. Feel free to experiment with different types of cheeses, combine your favorites, or use all one cheese if you prefer.
How to Make One Pot Mac and Cheese
Combine ingredients – To a 3 quart pot, and add milk, cream, salt, dry mustard, pasta and butter and heat over medium heat. Keep stirring as it comes to a simmer, then reduce the heat to low.
Cook – Continue stirring and simmering for about 20 minutes or until most of the liquid is absorbed and the pasta is tender. If the pasta is not quite tender, add a ¼ cup of milk and continue simmering until the texture is to your liking.
Add cheese – Move off the heat and stir in the cheeses. Cover the pan and let it sit for several minutes while the cheeses melt. The sauce will thicken as the cheeses melt and are incorporated.
Serve – Stir everything together and serve immediately.
Best Cheeses for Mac and Cheese
When selecting a cheese you want something that will melt easily and blend well into the sauce. Something with a sharp bite or nutty flavor works quite well. The cheeses on this list will make you a seriously delicious bowl of mac and cheese.
- Parmesan – Freshly shredded parm works best. Parmesan doesn’t melt as well so use in moderation.
- Sharp Cheddar or White Cheddar – The most commonly used cheese for mac and cheese.
- Jack cheese – Because of its mellow flavor, Monterey Jack cheese is good to combine with a stronger cheese like Gruyere or Blue cheese.
- Gouda
- Gruyere
- Fontina
- Blue Cheese or Gorgonzola – Very strong flavors so use in moderation.
- Mozzarella – Use in combination with other cheeses. When it melts, it can get stringy.
- Pepper Jack – Adds a little heat.
Storage Tips
Storing and Reheating
Storage: Store cooled macaroni and cheese in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended; as it thaws the cheese tends to separate and curdle.
Reheating: Add about a tablespoon of milk per cup of mac and cheese and heat in the microwave at 50% for 1-2 minutes. Microwaving at half the power will ensure that your mac and cheese heats up slowly and without the sauce breaking, and adding a little milk will help make it nice and creamy again.
Variations
- Add protein – Shredded Chicken or bacon crumbles are great ways to bulk up your mac and cheese into a hearty meal.
- Add veggies – Mix in some steamed broccoli, sauteed asparagus, or roasted cherry tomatoes for a heartier, meatless meal.
- Add some heat – Add a half teaspoon of red chili flakes or a pinch of cayenne to spice up your sauce. Pepper Jack cheese is also a nice way to heat things up.
Recipe Tips
- Use room temp ingredients. If you have the time, measure out the ingredients about 15-20 minutes and let them sit on the counter while you prep the rest of your meal.
- Shred your own cheese – Pre-shredded cheeses have an anti-caking agent mixed in to help keep the cheese from clumping. Unfortunately, it also prevents proper melting, so grab a cheese grater and get to work. I love this grater because it grates in a fraction of the time and is so easy to use.
- Don’t overcook the pasta. Make sure you’re testing the pasta as it’s finishing to ensure it’s al dente and doesn’t overcook.
More Mac and Cheese Recipes to Try
- Microwave Mac and Cheese
- Hamburger Mac and Cheese
- Pulled Pork Mac and Cheese
- Slow Cooker Mac and Cheese
- Crab Mac and Cheese
- Mac and Cheese Bites
One Pot Macaroni and Cheese
Ingredients
- 1 1/2 cups Milk I used nonfat, but any will do
- 1/2 cup Heavy cream
- 1 tablespoon Butter
- 2 cups Uncooked macaroni
- 1/2 cup Freshly grated Cheddar cheese
- 1/2 cup Freshly grated Gouda cheese
- 1/2 cup Freshly grated Monterey Jack cheese
- 1/2 teaspoon Dry mustard
- 1 teaspoon Salt
- Fresh minced parsley optional
Instructions
- Add milk, cream, salt, dry mustard, pasta and butter into a medium sized pan. over medium heat.
- Bring the mixture to a simmer, stirring frequently. Once at a simmer, turn heat down to low.
- Cook and stir frequently for about 20 minutes, until most of the liquid is absorbed. Add ¼ cup more milk if pasta is not fully cooked and continue cooking until pasta is al dente.
- Remove from heat and stir in cheeses. Cover and let stand for at least five minutes for the cheese sauce to set.
- Serve immediately, garnished with fresh minced parsley if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Was only thinking this morning I must make Mac and cheese tonight but I add bacon and bread crumbs to mine ,when it’s all cooked I brown of in the grill with some extra cheese and bread crumbs.
What kind of herbs did you sprinkle on top of the pasta as shown in the picture?
How many servings does this recipe make? Also how much in a serving?
I absolutely love one pan meals. When I cook I usuallt end up using every dish I own so the one pot deal definitely cuts down on dishes I have to clean after.
Sounds great! I’m all for anything that doesn’t dirty every dish in the kitchen. When you are measuring the dry pasta and the cheese into cups, are you talking about packing it into measuring cups, or are you talking about ounces? My box of pasta is 16 oz. Is that the 2 cups, 8 oz being in a cup? Sorry, I’m confused!
Yes, you will pack those ingredients into measuring cups.
Wow it looks so tasty
I think you made me very hungry and the lazy side of me loves that it only takes one pot!