One Pot Mac and Cheese

Ditch the strainer! This One Pot Mac and Cheese is the simplest way to make that comfort food classic. Using a unique method of boiling the macaroni in milk, this simple stovetop cheesy favorite is both creamy and delicious.

Truly Easy Stovetop Mac and Cheese

When I say this Mac and Cheese is easier to make than the boxed kind, I mean it. This recipe doesn't require any straining, and everything is all made in one pot. Less clean-up is always a plus! Lastly, it's so creamy and delicious and uses simple ingredients. You'll always know what to make for dinner or lunch when you truly don't have much time or energy.

This recipe was inspired by the Netflix show High on the Hog, and my desire to have a super easy method of making mac and cheese. In the episode "Our Founding Chefs" we learn about how enslaved renowned chef James Hemings helped popularize the mac and cheese that he had learned in his French cookery training. In that episode, we see that the macaroni was boiled in milk and that instantly caught my interest.

Cooking the macaroni in the milk gives a richer consistency to the pasta. And to make it one pot, the liquid the pasta is cooked in is reduced (just enough to skip the need to drain it) and combined with the cheesy ingredients. And there is no need to make a separate roux in another pot because the starch leftover in the milk helps thicken up and stabilized the added cheese. It's like a little bit of one pot magic.

So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.

Ingredients Needed and Substitiuons

• whole milk (use can use low fat if you want, but it'll be less creamy)
• elbow macaroni (sub in whatever type of pasta you want)
• water
• salt and pepper
• cayenne (this is nearly undetectable, but you can omit if you want...my kids are spice averse but don't notice this)
• dijon mustard
• cream cheese (this helps thicken up the creamy cheese sauce, and gives it a nice tang)
• freshly grated shredded sharp cheddar (pre-shredded cheese has additives, and the sauce is best if you only use cheddar cheese that you shred yourself)
• american cheese (I love the combination of cheddar and american, but you can substitute in colby jack or another melty cheese you love)

Tools Needed

• cheese grater
• a heavy bottomed pot (a dutch oven works great here)
• wooden spoon or rubber spatula

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Tips for Making One Pot Mac and Cheese

This recipe is pretty simple, but there are a few notes to ensure you have success with the recipe.

• Make sure you bring the water and milk up to a boil before you add the pasta.
• Stir the pasta frequently while it's cooking.
• Use freshly grated cheddar cheese, as opposed to pre-shredded.
• Take the time to properly melt the cheese once it's added to the pot. The easiest mistake to make with this recipe is to not let the cheese slowly and fully melt. It takes about 5 minutes, and occasional stirring for the cheese to fully melt.
• If your sauce is too thick, add in more milk as needed to thin it out.
• And of course, taste and adjust any seasoning at the end. You can add in more salt, mustard or cayenne or black pepper to your liking.

Storing and Reheating Leftovers

This pasta keeps well in the refrigerator for a few days. It also can be frozen!

To reheat from the refrigerator, add the cold pasta to a pot with a splash of milk. Turn the heat to low, and cover. Let it cook for about 5 minutes until it's hot and creamy. Add in more milk as necessary.

To reheat from frozen it's best to let it defrost in the refrigerator overnight, and then reheat according to the instructions above.

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Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

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