One Pot Mac and Cheese
This One Pot Mac and Cheese is the ultimate weeknight comfort food, made entirely in a single pot with no draining required. The pasta cooks right in the milk and broth, releasing starch that creates the creamiest, most velvety cheese sauce you've ever tasted.
Equipment
- Large heavy-bottomed saucepan or pot (4-quart) - At least 4-quart capacity
- Lid for the pot
- Box grater or rotary cheese grater - For freshly shredding cheese
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Liquid measuring cup
- Cutting board and knife - For cubing the cream cheese
Ingredients
- 2 cups elbow macaroni - 200g, uncooked
- 2 cups whole milk - 480ml
- 1 3/4 cups chicken broth - 420ml; vegetable broth can be substituted
- 2 tablespoons unsalted butter
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt - Plus more to taste
- 1/4 teaspoon black pepper
Cheese Sauce
- 2 oz cream cheese - 55g, cubed, room temperature
- 1 1/2 cups sharp cheddar cheese - 170g, freshly shredded
- 1/2 cup Gruyere cheese - 55g, freshly shredded; optional but recommended
For Garnish (Optional)
- fresh chives or parsley - Chopped, for serving
Instructions
- Add the elbow macaroni, whole milk, and chicken broth to a large heavy-bottomed pot, stirring gently to distribute the pasta evenly. Do not preheat the pot — starting with a cold pot ensures the pasta cooks evenly without becoming mushy.
- Add the butter, garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and black pepper directly to the pot. Stir everything together to distribute the seasonings evenly throughout the liquid.
- Place the pot over medium-high heat and bring to a full rolling boil, stirring frequently every 2 to 3 minutes to prevent sticking. Watch carefully, as milk can bubble up and overflow quickly.
- Once boiling, reduce heat to medium-low and cook for 10 to 12 minutes, stirring every 1 to 2 minutes, until the pasta is al dente and the liquid has thickened into a saucy consistency. If the mixture thickens too quickly before the pasta is done, add a splash of milk (2 to 3 tablespoons at a time).
- Reduce heat to low and add the cubed room-temperature cream cheese to the pot. Stir continuously for 1 to 2 minutes until the cream cheese is completely melted and incorporated into a smooth, velvety sauce.
- Add the shredded cheddar and Gruyere a large handful at a time, stirring each addition until fully melted before adding the next. Keep the heat on low throughout this step to ensure a smooth, creamy sauce.
- Taste the finished mac and cheese and adjust salt, pepper, or add a dash of hot sauce to your preference. If the sauce is too thick, stir in a splash of warm milk over low heat until it reaches your desired consistency.
- Spoon into bowls and garnish with fresh chives, parsley, or an extra pinch of smoked paprika. Serve immediately for the creamiest results, as the sauce thickens as it sits.
Notes
- Always shred your own cheese from a block — pre-shredded bags contain anti-caking agents that prevent smooth melting and cause a grainy sauce.
- Room temperature cream cheese is essential. Cold cream cheese melts slowly and can leave lumps. Pull it from the fridge 20 to 30 minutes before cooking.
- Never add shredded cheese over high heat — it will seize and turn greasy. Keep the heat on low and add cheese in batches, stirring each handful until fully melted.
- Stir frequently throughout cooking to prevent the pasta from sticking to the bottom of the pot, especially during the boiling stage.
- To fix a too-thick sauce, stir in 2 to 3 tablespoons of warm milk over low heat until it loosens to your desired consistency.
- For a vegetarian version, simply swap the chicken broth for vegetable broth with no other changes needed.
- To store leftovers, refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of milk, stirring constantly, for best results.
- To freeze, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating with added milk.
- Customize with mix-ins: stir in crumbled bacon, shredded rotisserie chicken, broccoli florets, pickled jalapeños, or a drizzle of truffle oil to make it your own.
- Dry mustard powder is a key flavor enhancer — it deepens the cheesy flavor without tasting like mustard. Do not skip it.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 56gProtein: 22gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 620mgPotassium: 280mgFiber: 2gSugar: 8gVitamin A: 15IUVitamin C: 2mgCalcium: 35mgIron: 10mg
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