One-pot Mac and Cheese

This ultra creamy, easy one-pot mac and cheese is a huge crowd pleaser and perfect comfort food. And you cook everything in one pot in less than 20 minutes.

Easy as can be, and totally delicious!

Now you may be thinking: macaroni and cheese, really? And I say YES, really.
I know, there’s a gazillion mac & cheese recipes on the internet, but I couldn’t resist sharing this pot full of creamy cheesy goodness.

Because this no-bake mac and cheese is so embarrassingly easy to make. I mean, VERY easy, and makes a terrific family meal during busy weeknights. And I’m totally in love with those kinds of easy recipes.

Okay, here’s the deal. You cook everything in one pot, the starch released from the pasta mixes in with the milk, making a silky cheese sauce, and you’ll have dinner ready in no time. Amazing, right?

You’re basically going to cook macaroni with milk, salt, pepper, and garlic powder. Then turn the heat off, throw in cheddar and cream cheese, stir until super creamy and melty. Finish with parmesan and black pepper. That’s it, all done!

It’s super cozy, satisfying, and customizable depending on what you have or your preferences. You can toss everything in, and it will still come out delicious and perfect to feed a crowd.

And if this easy stovetop mac and cheese is your kind of meal, you’ll love the one-pot pasta recipes and creamy pastas I’ve recently shared.

Now, let’s make dinner a breeze!

List of the ingredients

• Macaroni
• Milk + water
• Cheddar
• Cream cheese
• Parmesan cheese (optional)
• Garlic powder
• Salt & pepper

Let’s make one-pot Mac and Cheese

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Add milk, water, garlic powder, salt, and pepper to a large pot or Dutch oven.
• Bring to a simmer, add macaroni pasta, and cook gently until al dente.
• Turn the heat off, stir in all the cheese until creamy and melty.
• Taste, adjust the seasoning, and serve. All done!

Recipe notes

Mac and cheese recipe ingredients

Pasta: This recipe was tested with 5 cups of liquid and 1 lb (450 g) of macaroni, so that by the time the pasta is cooked, the milk is absorbed. The liquid to pasta ratio is just right; if you change the pasta shape, you need to adjust the liquid accordingly.

Milk: I use whole milk for flavor and texture. If using low-fat milk, I would recommend cooking macaroni with milk only; don’t use any water.

Garlic powder: Convenient, easy to use, and great for adding flavor.

Salt & pepper: I add salt and pepper at the beginning, but make sure you taste and adjust the seasoning before serving. And don’t forget a generous amount of black pepper at the end.

Cheese for mac and cheese…

Cheddar: Sharp cheddar cheese adds plenty of flavor and melts beautifully, but the recipe is very flexible; almost any melting cheese, such as Gouda, Gruyère, Monterey Jack, or Fontina, would work just fine.

Cream cheese: I add it to make it ultra-creamy. Either a block or a cream cheese tub can be used for this recipe. I used Philadelphia, but any nice full-fat cream cheese would do. If you have any cream cheese leftovers, don’t forget to check out my cream cheese recipes.

Parmesan cheese: Although it’s not a classic ingredient in a mac and cheese recipe, I LOVE it. Freshly grated aged Parmesan cheese will melt wonderfully into the cheese sauce, adding its nutty, savory flavor. But I leave it optional.

Look at how creamy and wonderful this is?!

Recipe variations

The recipe is SO flexible that it’s easy to switch up and experiment with any of your favorite add-ins. You can stir in handfuls of spinach at the end, roasted veggies, and sun-dried tomatoes. You can also add your fav protein, from beans to meat, such as rotisserie chicken or crispy bacon, if you don’t keep it meatless. The possibilities are endless if you love to upgrade this simple mac and cheese!

What to serve with Mac and Cheese

While this creamy one-pot macaroni cheese is easily a meal in itself, it’s always great to add fresh salads on the side, such as a lettuce salad or a spinach-arugula salad. And to take things over the top, serve it with some black pepper focaccia or pesto garlic bread.

Storage tips & leftovers

Mac and cheese tastes best when made right before serving. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover mac and cheese will dry out in the fridge; add a splash of milk to restore creaminess while reheating on the stovetop or in the microwave, stirring to combine. Enjoy!

More easy pasta recipes you’ll love

• Pasta with artichokes
• Creamy spaghetti
• Spinach pesto pasta
• Creamy tomato pasta
• Mushroom ricotta pasta
• Lemon caper pasta
• Penne arrabbiata
• Creamy spinach tomato pasta
• Sweet potato pasta

Lastly, I hope you’ll love this one-pot mac and cheese recipe as much as we do. And if you have any questions, let me know. Leave a comment, send me a message, or rate it. I would love to hear from you!