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This One Pot Macaroni and Cheese is so simple that you will wonder why you haven’t always been making it this way. Ready in 15 minutes and 1 pot to clean- I’m sold!
This recipe is extra easy because you cook the macaroni right in the milk that helps to make the sauce. There's no water to boil ornoodles to rinse. You just cook it all in one pan and it's done in about 20 minutes. And now you know how to make mac and cheese at home!
One Pot Mac and Cheese
I have all kind of macaroni and cheese recipes on the blog, and today I have a Creamy One Pot Macaroni and Cheese to add to the collection. This is a great recipe to make for lunch when your kids are in the mood for something simple, hot, and filling, and you need something that comes together in without any fuss. This recipe is so easy and we loved the extra creamy results.
My other stove-top macaroni and cheese recipe is still a favorite, but I don't always have canned milk on hand. The difference between the two is that this recipes makes a really thick and sticky macaroni and cheese (it almost has the texture and taste of baked macaroni to me), and the other recipe has almost a runny sauce to it. They are both excellent but different enough that I wanted to share both recipes.
How to Make Mac and Cheese
- Homemade mac and cheese is something that everyone can cook! It is so quick to make and takes very little effort. Before you start cooking, you will want to get out and measure all of the ingredients (there’s only 5) so you are ready to roll.
- This mac and cheese recipe is unique because you cook the noodles right in the milk. This technique creates the creamiest result. Start by using a large pot add the milk, butter, and macaroni noodles. Turn the burner on to medium and bring the mixture to a simmer, stirring often. iIf the milk seems to stick to the bottom of the pan simply reduce the heat. Stir often until the noodles are cooked, about 15-18 minutes.
- Slow and low if your friend with mac and cheese. If you cook this step too fast and hot, the milk will curdle. Next, stir in the cheese and salt until everything is melted.
- Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Give it a little taste test. I used a moderately sharp cheddar and liked it at about 1 and ¼ cups of cheese. If I had used something milder I think I would have used more. I've made this a handful of times and each time I seem to use a different amount of cheese, depending on my mood and how much cheese I have in the fridge. Mac and Cheese is best served right away, so dish up and enjoy!
Frequently Asked Questions:
What pasta is best for mac and cheese?
I prefer elbow macaroni but you can mix it up with bow tie, fusilli or penne pasta.
Do I need to drain the pasta with the one pot mac and cheese method?
You don’t need to drain the pasta in this recipe. When you cook the pasta directly in the milk it will be extra creamy and the sauce sticks to the pasta so much better.
What is the best milk to use for mac and cheese?
In order to get the full creaminess factor, I recommend using whole milk or at least 2%.
Can you use water instead of milk for mac and cheese?
You can use water instead, but your mac n cheese will lack in creaminess.
How do you fix runny mac and cheese?
If you end up having too much liquid in your macaroni and cheese, just simply bring the contents back to a boil. Boil the milk down to the desired level. Make sure you stir constantly or the milk or cheese will burn on the bottom of your pot.
Does mac and cheese make good leftovers?
This stuff in the blue box is not ideal for leftovers. In fact, it is the worst. The sauce gets powdery and is just a weird texture. But this one pot mac n cheese tastes SO good reheated. You still have the creamy factor and the flavors have a chance to deepen. I recommend eating the leftovers within 1-2 days and store it properly in the refrigerator.
If you’ve tried thiseasyhomemademacaroni and cheese recipeor any other recipe on Bless this Mess, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me onInstagramso I can repost on my stories AND add your photo to your comment so that other can see your creation.
📖 Recipe
Creamy One Pot Macaroni and Cheese
Melissa Griffiths
This One Pot Macaroni and Cheese is so easy! Cook the macaroni right in the milk that's used to make the sauce. Creamy, delicious & ready in 15 minutes!
4.96 from 23 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Dinner
Cuisine American
Servings 4
Calories 397 kcal
Ingredients
- 2 ½ cups whole or 2% milk
- 3 tablespoons butter
- 2 cups dry elbow macaroni
- 1 to 2 cups shredded cheddar cheese
- ½ teaspoon salt
- More salt and pepper to taste
Instructions
In a large pot add the milk, butter, and macaroni noodles. Turn the burner on to medium and bring the mixture to a simmer, stirring often.
Reduce the heat if the milk seems to stick to the bottom of the pan and stir often until the noodles are cooked though, about 15-18 minutes. Slow and low if your friend here, if you cook this step too fast and hot, the milk will curdle.
Stir in the cheese and salt until everything is melted.
Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Taste it and see. I used a moderately sharp cheddar and liked it at about 1 and ¼ cups of cheese. If I had used something milder I think I would have used more. I've made this a handful of times and each time I seem to use a different amount of cheese, depending on my mood and how much cheese I have in the fridge.
Serve right away.
Video
Notes
- Don't boil the noodles, just a gentle simmer; the milk will curdle and you'll have a gross texture to your mac and cheese.
Nutrition
Calories: 397kcalCarbohydrates: 39.9gProtein: 17.2gFat: 18.6gCholesterol: 53.9mgSodium: 268mgSugar: 7.9g
Tried this Recipe?Let us know how it was!
Macaroni and Cheese recipes you need to try:
- Easy Homemade Mac and Cheese
- Easy No-bake Homemade Macaroni and Cheese
- Creamy Baked Macaroni and Cheese with Bacon
Try my other pasta dishes:
- The Best Make-Ahead Lasagna
- Easy Chicken Parmesan
- Stuffed Manicotti Recipe
One Pot Macaroni and Cheese is a cinch! In just 15 minutes you will be devouring this creamy, delicious and ultimate comfort food. Enjoy!
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About Melissa
Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
Reader Interactions
Comments
Brian Gross
Literally the best mac and cheese we've ever made. Made plenty in the past that took more work and more of a mess and didn't taste as good as this simple recipeReply
Andrea Blaufuss
I love this recipe! I’ve made macaroni and cheese every way you can imagine. I always come back to this one. I’m not one to follow recipes, this one I do. It’s perfect, not mushy.
Thank you for sharing it with us, Melissa!Reply
Marie
I recommend baking with a tempered egg mixed in, sprinkle extra cheese on top and bake at 350 for about 20 minutes when the mixture is still soupy.
Reply
Marie
Maybe the heat was too high? I lowered it and didn't have this problem.
Reply
Marie
I made this in a Dutch oven and added extra milk and a tempered egg and baked with sprinkled cheese on top. I also added a teaspoon of Dijon mustard because I love the zing. When the noodles were al dented I baked at 350F fo
r 20 minutes and it turned out amazing!
I added egg and baked because I like that custard feeling.Reply
Sparkkel
For ions to kick it up a notch during thin times & cheap boxes of Mac n chz I would add variety of chz I had on hand. Shredded, American chz, Parmesan Romano, crm chz. Always added Big dollop or two of mayo for the church baked Mac n chz casserole taste & creaminess. Pinch of cayenne for taste not heat. Taste better than the blue box 🤣😂😋😋
Reply
Iris Branscum
This was style my Gram cooked...lost..And may I also say: BLESS THE MESS ... is my favorite Prayer. God always supplies my need, Always.
Reply
Patricia keck
Yummy
Reply
Melissa
I make this all the time with no issues, sorry you had trouble.
Reply
Julie C
I made this with Almond milk and was so pleased with the results - I wasn't sure if I was going to ruin the recipe, but it still turned out delicious. Thanks for another great go-to-meal!Reply
C&T Lavender
Made & loved, thank you for this recipe, warming comfort food. Will make again.Reply
Richard
Did this in microwave to shorten time and it worked out good
Reply
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