One-Pot Mac and Cheese: The Ultimate Comfort Food

There’s nothing quite like a creamy, cheesy bowl of mac and cheese to bring comfort to the whole family! Whether it’s a quick weeknight dinner, a cozy lunch, or a dish to please picky eaters, this one-pot mac and cheese is an absolute game changer. No draining, no extra pots just pure cheesy goodness in under 30 minutes! I’ve made this recipe countless times for my family, and it’s always a hit. Plus, it’s so easy, even little helpers can get involved!

What You’ll Need

Ingredients

• 2 cups elbow macaroni
• 2 ½ cups whole milk
• 1 cup water
• 2 cups shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 1 teaspoon mustard powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• ¼ cup heavy cream (optional for extra creaminess)

Tools

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons

Pro Tips for the Best One-Pot Mac and Cheese

1. Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Always grate your cheese fresh for the best melt.
2. Stir Frequently – Because we’re cooking the pasta directly in milk, frequent stirring prevents it from sticking to the pot and ensures even cooking.
3. Adjust Thickness – If the sauce gets too thick, add a splash of milk to loosen it up. If it’s too thin, let it simmer for another minute.
4. Make it Fun for Kids – Let kids pick their favorite pasta shapes! Shells, mini bowties, or even dinosaur shapes can make dinner extra fun.
5. Boost the Flavor – A dash of hot sauce or a sprinkle of parmesan cheese can add a little extra zing for grown-ups!

Preparation and Cooking Times

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Substitutions and Variations

• Lighter Option: Swap whole milk for low-fat milk and use less cheese.
• Extra Creamy: Add an extra ¼ cup of heavy cream.
• Gluten-Free: Use gluten-free pasta and adjust the cooking time as needed.
• Protein Boost: Stir in shredded rotisserie chicken, diced ham, or cooked bacon.
• Veggie Addition: Toss in steamed broccoli, peas, or spinach at the end.

Make-Ahead Tips

• Cook the mac and cheese as instructed but stop before adding extra milk or cream.
• Store in an airtight container and refrigerate for up to 3 days.
• Reheat on low with a splash of milk to restore creaminess.

Instructions

Cook the Pasta in Milk and Water
In a large pot, combine the elbow macaroni, milk, and water over medium heat. Stir frequently to prevent sticking.

Add Butter and Seasonings
Once the pasta is tender (about 10 minutes), add butter, mustard powder, garlic powder, salt, black pepper, and paprika. Stir well to combine.

Melt the Cheese
Lower the heat and stir in the shredded cheddar and mozzarella cheese a handful at a time, stirring continuously until smooth and creamy.

Final Touches
Stir in heavy cream if using. If the sauce is too thick, add a splash of milk. Remove from heat and serve immediately.

Leftovers and Storage Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Add a splash of milk before reheating on the stove or microwave.
• Freezing: Not recommended, as dairy-based sauces can separate.

This one-pot mac and cheese is sure to be a new favorite in your home! Give it a try and let me know how your family loves it. Try my easy vegetable pasta soup it’s another family favorite in my house.

Recipe Card: One-Pot Mac and Cheese

One-Pot Cooking Rocks!