Sometimes you just need something warm and cheesy after a long day. This One-Pot Mac and Cheese is the ultimate solution for those hungry evenings. You do not need to boil water separately or make a complex sauce.
This recipe delivers a rich, velvet-smooth finish that your whole family will love. It is the perfect winter comfort food for cold nights. You can have a homemade meal on the table in about 20 minutes.
Why This One Works
This One-Pot Mac and Cheese is a winner because it skips the messy roux. The pasta cooks directly in a mixture of milk and water. This process releases natural starches that thicken the sauce perfectly. It creates a creamy coating that sticks to every single noodle.
Busy families will appreciate having only one pot to wash at the end. It is a budget-friendly meal that uses simple pantry staples. You get restaurant-quality results without the extra effort or expensive ingredients. Your kids will definitely ask for seconds of this cheesy goodness.
Simple Method
Making this dish is incredibly easy and beginner-friendly for any home cook. You simply combine the dry pasta with the liquids and seasonings. Simmer everything together until the macaroni is tender and the liquid thickens. Even if you are new to cooking, you can master this One-Pot Mac and Cheese.
Ingredients You’ll Need
You likely have most of these simple staples in your kitchen right now.
- 1 pound elbow macaroni
- 3 cups whole milk
- 3 cups water
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 3 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1/2 cup Parmesan cheese, finely grated
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
- Combine macaroni, milk, water, butter, salt, garlic powder, and Dijon mustard in a large pot over medium-high heat.
- Bring to a boil, then immediately reduce heat to medium-low to maintain a steady simmer.
- Cook for 10 to 12 minutes, stirring frequently to prevent sticking, until pasta is al dente and liquid has thickened into a creamy coating.
- Remove pot from heat once the liquid has reduced by approximately two-thirds.
- Add the shredded cheddar, mozzarella, and parmesan cheese in small batches, stirring constantly until fully melted and emulsified.
- Fold in the black pepper and cayenne pepper.
- Adjust consistency with a splash of warm milk if a thinner sauce is desired and serve immediately.
Best Ways to Enjoy It
Serve this dish warm while the cheese is perfectly melted and gooey. It pairs beautifully with a simple green salad or steamed broccoli. You can also serve it alongside roasted chicken for a fuller meal. Set the table and enjoy a cozy night in with your favorite people.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. The sauce will thicken as it cools down in the refrigerator. To reheat, add a splash of milk to loosen the sauce back up. Warm it gently on the stovetop over low heat for the best texture. Avoid the microwave if you want to keep that velvety finish.
Tips for Best Results
- Don’t skip the step of stirring frequently to prevent the pasta from sticking.
- Avoid using pre-shredded cheese because it contains starches that prevent smooth melting.
- Use whole milk for the creamiest and most decadent sauce consistency.
- Stir in the cheese in small batches to ensure it melts evenly.
- For a winter twist, add a pinch of nutmeg for extra warmth.
- Upgrade the dish by topping it with toasted breadcrumbs for a nice crunch.
Ways to Switch It Up
- Swap the cheddar for smoked gouda for a deeper, more sophisticated flavor.
- Add cooked bacon bits at the end for a salty, smoky crunch.
- Use gluten-free elbow pasta to make this meal safe for sensitive bellies.
- Stir in a cup of frozen peas during the last few minutes of simmering.
Common Questions
Can I use skim milk instead of whole milk?
You can use lower-fat milk, but the sauce will not be as rich. Whole milk provides the best creamy texture for this stovetop method. If you use skim, the sauce might turn out a bit thin.
How do I know when the pasta is done?
Taste a noodle after about 10 minutes of simmering. It should be tender but firm to the bite. The liquid should also look like a thick, creamy glaze by then.
Will my kids actually eat the Dijon mustard?
Yes, they will not even taste the mustard in the final dish. It simply acts as an emulsifier to help the cheese stay smooth. It adds a subtle depth that makes the cheese taste better.
I hope this warm and cheesy meal brings comfort to your table tonight. It is the perfect way to end a busy winter day with your family. Give it a try and enjoy the simplicity of one-pot cooking!
— Alex
Ingredients
- 1 pound elbow macaroni
- 3 cups whole milk
- 3 cups wate r
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 3 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1/2 cup Parmesan cheese, finely grated
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine macaroni, milk, water, butter, salt, garlic powder, and Dijon mustard in a large pot over medium-high heat.
- Bring to a boil, then immediately reduce heat to medium-low to maintain a steady simmer.
- Cook for 10 to 12 minutes, stirring frequently to prevent sticking, until pasta is al dente and liquid has thickened into a creamy coating.
- Remove pot from heat once the liquid has reduced by approximately two-thirds.
- Add the shredded cheddar, mozzarella, and parmesan cheese in small batches, stirring constantly until fully melted and emulsified.
- Fold in the black pepper and cayenne pepper.
- Adjust consistency with a splash of warm milk if a thinner sauce is desired and serve immediately.
