One-Pot Mac and Cheese
From Janet's Recipe Box · 25 min · one pot
This is the mac and cheese I make when I want the cozy, creamy real deal but do not want to babble with a roux and three dirty pots. The pasta cooks right in the milk, so all that starch stays in and makes it luxuriously creamy, and there is nothing to drain. It comes together in about 25 minutes, and it is the side my whole family asks for on repeat, especially once it gets cold out. Here is how I make it.
Ingredients
- 1 lb elbow macaroni (or cavatappi)
- 3 cups milk, plus more as needed
- 1 cup water or chicken broth
- 2 tbsp butter
- 3 cups shredded cheese (sharp cheddar plus a little mozzarella or gruyere), freshly grated
- 1/2 cup cream cheese or a splash of heavy cream for extra silkiness
- 1/2 tsp garlic powder and a pinch of mustard powder (optional but good)
- Salt and pepper to taste
How I make it
- Add the dry macaroni, milk, water or broth, butter, and a good pinch of salt to a large pot or deep skillet. Bring to a gentle simmer over medium heat.
- Cook, stirring often so it does not stick, until the pasta is tender and most of the liquid has been absorbed into a creamy base, about 12 to 15 minutes.
- Turn the heat to low. Stir in the cream cheese until smooth, then add the shredded cheese a handful at a time, letting each melt in before adding more.
- Stir in the garlic powder, mustard powder, and pepper. Loosen with a splash more milk until it is glossy and creamy.
- Taste, adjust the salt, and serve right away while it is at its creamiest.
Make it your own
Stir in cooked bacon or diced ham, fold in a handful of spinach, or top it with buttery breadcrumbs and broil for a crispy lid. It is a perfect side for my French onion meatloaf or great on its own as a cozy main.
My one-pot staples
The heavy pot I make this in, my favorite box grater, and the shallow bowls I serve it in are all in my Amazon storefront.
Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.Frequently asked questions
Why is my one-pot mac and cheese gritty?
Usually it is pre-shredded cheese or too high heat. Grate cheese from a block and melt it in over low heat, a handful at a time, for a smooth, silky sauce.
Can I make it ahead?
Mac and cheese is best fresh, but you can reheat leftovers gently on the stove with a good splash of milk to bring the creaminess back.
What cheese melts best?
Sharp cheddar for flavor, plus a melty cheese like mozzarella, gruyere, or Monterey Jack for stretch. A little cream cheese makes it extra silky.
Janet
Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.
French Onion Meatloaf
The cozy comfort-food dinner this mac and cheese was made to sit next to.
Read the meatloaf recipe →A Janet's Recipe Box favorite, exactly how I make it at home. Amounts are a starting point, adjust to taste.