One Pot Mac and Cheese

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Pasta - The shape of pasta is important in this one pot recipe, since cooking times can vary drastically between the shapes and also affect the amount of liquid they soak up. This recipe was developed for classic elbow macaroni which cooks in about 8 to 9 minutes and is perfect to be easily devoured by the spoonful!
2. Cheese - Best cheese for mac and cheese? I highly recommend using a good quality block of medium or sharp cheddar cheese since it provides the main seasoning for the dish (like our cheesy roasted broccoli). It is certainly worth spending that few extra minutes in grating it yourself. It's flavorful and melts beautifully into the sauce.
3. Milk - Remember the higher the fat content, the creamier your one pot mac and cheese will be. Use whole milk or skimmed milk but save your fat free milk for a different recipe. We like to go with full fat!

Substitutions & Variations

This is a base recipe for quick comforting meal but feel free to take this base and customize to suit your taste.

• Pasta options: Mac and cheese traditionally uses elbow macaroni but you really can use any small pasta shapes like Cavatappi, small shells, rotini, Fusili or penne. Please note that the cooking time needs to adjusted accordingly.
• Cheese: Try using any type of yellow or white cheddar or even a blend. American cheese is a great substitute for it's meltiest nature. Other cheeses that can work well in place of (or mixed with) cheddar could include gruyere, fontina, gouda, smoked gouda, Monterrey Jack, or Mexican blend.
• Stir in vegetables: Stir in corn, peas, spinach, cooked asparagus, broccoli, green beans, kale, sautéed mushrooms, zucchini or any other pasta-friendly veggies.
• Protein: Cooked chicken, ham, pork, bacon, sausage or shrimp would all be delicious options.
• Seasonings: Make it your own by customizing with your family favorite seasoning. You could use cajun, herbs de Provence, cayenne or dried herbs such as Italian seasoning, basil, chives, oregano, rosemary, sage or thyme. Just make sure that to use seasonings that will compliment the cheese you use.
• Use half and half: Make it richer by using half and half instead of milk.

1. This homemade recipe starts with a roux. Start by melting the butter (do not let it brown) in a medium pot placed over medium heat. Add all purpose flour when the butter is melted.
2. Keep stirring constantly for 40 to 50 seconds to toast the flour and the raw smell is gone, but don't let it turn brown.
3. Slowly pour in whole milk and give a good mix.
4. Now add water, salt and pepper. Cook until the sauce begins to simmer but not boiling. The sauce will thicken as it cooks, so it needs to be stirred frequently but not constantly.

5. Now add the macaroni, reduce heat to a medium-low and cook stirring occasionally (the pasta tends to settle in the bottom, so it needs to mixed around on an occasional basis).

6. Check for doneness in 8 to 10 minutes. You want it to be slightly shy of al dente and the sauce to be fairly runny.

Pro Tip - The sauce continues to thicken as you stir and it thickens really fast. So remove the pot off the stove before it’s the consistency you want.

7. Remove pan off heat, add the shredded cheese and paprika. Stir until the sauce is smooth and all the cheese is melted. This will take 1-2 minutes off heat.

Pro Tip - Give a taste and adjust the salt and pepper according to your taste!

Helpful tips

• Don't overcook the pasta - The pasta will continue to cook a bit more in the pot while you are stirring in the cheese, so it’s important that you only cook about a minute shy of al dente so that it will not be overcooked in the end.
• Use a cheese block and not pre shredded - Store-bought shredded cheeses are coated with an anti-clumping mixture that prevents them from melting smooth. Use a block cheese and shred it yourself.
• Use macaroni or any other small shaped pasta - It makes a big difference especially in this one pot recipe so that the pasta to liquid ratio turns out perfect and not soupy or dry.

How to serve?

I typically serve this one pot mac and cheese as a side dish like this instant pot quinoa recipe, but my kids often eat it as a main course! I always like to pair it with air fryer broccoli for lunch or an easy weeknight dinner.

You can also serve this as an easy side dish for a BBQ, potluck, or dinner with air fryer garlic bread or no knead avocado dinner rolls and a big salad.

Storing & Reheating

Refrigerate any leftovers in an airtight container for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. You may need to add a splash of milk or water to the saucepan to thin out the sauce.

You can also freeze leftovers, however I don't recommend it. This mac and cheese recipe is so easy to make and your family is going to gobble it hot!