Creamy One Pot Mac and Cheese
This creamy one pot mac and cheese is the weeknight dinner you want when you need comfort without a pile of dishes.
Everything cooks in one saucepan, so you get al dente pasta and a velvety cheese sauce with barely any effort.
Why This One Pot Mac and Cheese Works
No straining means the starch from the pasta stays right in the pot, thickening the sauce naturally.
It’s fast, adjustable, and calls for ingredients you probably already have in the fridge.
Ingredients
- 8 oz elbow macaroni: small shapes work best, but any short pasta will do.
- 2 cups whole milk: the fat keeps the sauce smooth; 2% works in a pinch.
- 1 cup water: helps cook the pasta without scorching the milk.
- 2 tbsp unsalted butter: adds richness and a silky finish.
- 1 tsp kosher salt: adjust to taste, especially if your cheese is salty.
- ¼ tsp mustard powder: optional, but it sharpens the cheese flavor without tasting mustardy.
- 8 oz sharp cheddar cheese, shredded: freshly shredded melts better than pre-shredded.
- 2 oz cream cheese, softened: this is the secret to extra creaminess; skip for a lighter version.
Variations / Substitutions
- Cheese swap: use Gruyère, fontina, or a smoked cheddar; just keep the total weight the same.
- Add a kick: stir in a pinch of cayenne or a few dashes of hot sauce with the butter.
- Make it smoky: fold in crumbled cooked bacon or a chopped chipotle pepper at the end.
- Dairy-free: use unsweetened oat milk, plant-based butter, and a dairy-free cheese that melts well; skip the cream cheese.
Jollibee Burger Steak makes an easy main to round out the meal with this mac and cheese.
How to Make Creamy One Pot Mac and Cheese
Step 1: Simmer the Pasta
Combine the 2 cups milk, 1 cup water, the 8 oz elbow macaroni, the 1 tsp kosher salt, and the mustard powder in a large saucepan or dutch oven. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, about 8 to 10 minutes.
The starch released by the pasta will thicken the liquid into a loose white sauce. By the end, the mixture should look like a thin cream sauce with the pasta still slightly firm, as it will continue to cook when you add the cheese.
Step 2: Stir in the Butter
Remove the pot from the heat and add the 2 tbsp butter. Stir until it melts completely and the pasta is well coated, about 1 minute. The residual heat is enough to melt the butter without boiling it.
The sauce will look glossy and feel silky, and the buttery scent will fill your kitchen.
Step 3: Fold in the Cheeses
Add the shredded cheddar and the cream cheese a handful at a time, folding gently with a spatula until each addition is fully incorporated before adding more. Stir just until smooth and creamy, about 2 minutes total. Take care not to overmix, or the cheese can become stringy.
The heat from the pasta will melt everything into a lush, cheesy sauce that clings to every noodle. If it seems too thick, splash in a tablespoon of milk to loosen it.
Step 4: Dish Up and Serve
Spoon the mac and cheese into bowls and finish with a crack of black pepper or a sprinkle of paprika. Serve right away while it’s hot and at its creamiest.
Tips for the Creamiest Mac and Cheese
- Shred your own cheese from a block whenever you can. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Keep the heat low once the cheese goes in. High heat can cause the sauce to break or turn greasy.
- For the smoothest melt, let the cream cheese sit at room temperature for 15 minutes before you start.
Storing Leftover Mac and Cheese
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk to revive the creaminess, either on the stovetop or in the microwave.
What To Serve With Creamy One Pot Mac and Cheese
Pair a bowl with a crisp green salad dressed with a lemon vinaigrette to cut the richness. For a heartier meal, serve alongside roasted broccoli or a simple pan-seared chicken breast. If you’re making it as a side, it goes well with barbecue or a weeknight meatloaf.
Frequently Asked Questions
Can I make this gluten-free?
Yes, use a good quality gluten-free pasta. Lower the simmer time slightly because gluten-free pasta can go from firm to mushy quickly.
I don’t have mustard powder. Can I leave it out?
Absolutely. It adds a subtle sharpness that makes the cheese taste more savory, but the mac and cheese will still be delicious without it.
Can I make this ahead for a party?
You can, but the pasta will absorb more liquid as it sits. If you plan to reheat later, cook it with an extra ¼ cup milk and slightly undercook the pasta so it stays tender.
Creamy One Pot Mac and Cheese Recipe
Ingredients
Method
- Combine the milk, water, macaroni, salt, and mustard powder in a large pot. Bring to a boil, then reduce the heat and simmer until the pasta is tender and most of the liquid has been absorbed, about 8-10 minutes.
- Remove from the heat and stir in the butter until melted.
- Add the shredded cheddar and cream cheese gradually, folding until smooth and creamy.
- Serve immediately in bowls with a crack of black pepper or a sprinkle of paprika.
Notes
