Ditch the strainer! This One-Pot Mac and Cheese recipe uses a unique method of boiling the macaroni in milk, resulting in a creamy and delicious stovetop macaroni and cheese ready in about 15 minutes.
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 (like this Chicken and Orzo Bake or Homemade Hamburger Helper), 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. This recipe is your answer as to what to make for a quick and easy meal when you 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 macaroni and cheese. In the episode "Our Founding Chefs," we learn about how James Hemings, an enslaved renowned chef, helped popularize macaroni and cheese in America after bringing the recipe back from his time studying in France. In the episode, the macaroni was boiled in milk, and that immediately caught my interest.
When you cook the macaroni in milk instead of water, it makes the pasta creamier and richer. This recipe takes it one step further by reducing the liquid the pasta is cooked in, so you don't have to drain it. Then, the cheesy ingredients are added to the reduced liquid to make a smooth and delicious sauce. You don't need to make a separate roux in another pot because the starch from the milk helps to thicken and stabilize the sauce. 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 and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text. If tested substitutions are available for this recipe, they'll be listed here.
- 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 (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
- cayenne (this is nearly undetectable, but you can omit if you want...my kids are spice averse but don't notice this--it's used to give the pasta a more nuanced flavor)
- 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)
Kelli's Best Tips
In this recipe, simplicity rules. With minimal steps and ingredients, following the recipe as closely as possible is important.
- Use a nonstick pot if you can. It helps prevent the pasta from sticking.
- 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 not letting the cheese melt slowly and fully. 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.
Serving + Leftover Info
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.
More One-Pan Recipes
More Pasta Recipes
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!
PrintFull Recipe
One Pot Mac and Cheese
- Prep Time: 00:05
- Cook Time: 00:15
- Total Time: 20 minutes
- Yield: Serves 4-6
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Mac and Cheese recipe uses a unique method of boiling the macaroni in milk, resulting in a creamy and delicious stovetop favorite ready in 15 minutes.
Ingredients
- 2 cups whole milk
- 4 cups water
- 1-½ teaspoon coarse kosher salt
- 16 ounces elbow macaroni
- Pinch cayenne pepper
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- Fresh ground black pepper, to taste
- 4 tablespoons cream cheese
- 8 ounces (2 cups) freshly grated shredded sharp cheddar
- 4 ounces (about 8 slices) American cheese, chopped (or colby jack)
Instructions
- In a large nonstick stock pot, add the milk, water and salt. Turn the heat to medium-high and bring it to a boil.
- Once boiling, add the pasta and cook according to package instructions until al dente, stirring often.
- When the pasta is cooked through, turn the heat down to the lowest setting and stir in the cayenne, dijon, garlic powder, black pepper, cream cheese, cheddar and American cheese and cook until fully melted, about 5 minutes.
- Taste and adjust seasoning, adding in milk, salt and pepper as necessary. Shut off the heat.
- Divide into bowls and serve immediately.
Notes
Use freshly grated cheese if possible.
The combination of cheddar and American is pretty awesome, but you can substitute in colby jack or another melty cheese you love instead.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Calyn
Love this recipe! It is so simple and really delicious. It says it takes 20 minutes and it actually does! I will definitely be making this again.
Amy
This Mac n cheese was easy and delicious! Will be in our rotation for sure!
Kelli Avila
Yay! So glad you loved it! Thanks for stopping by and sharing your experience! -Kelli
Dee
I couldn’t believe how easy and delicious this was!! This recipe is definitely my new go to! I like that I can use whatever cheese I have on hand.
Amy
So good! Made it tonight for the first time and my family loved it as a side!! Thank you
Amy
Great side dish. Made it for the first time tonight. Big hit with my family.
Kelli C
I was responsible for my son's bball team dinner tonight. They usually get pizza or sandwiches so I wanted to do something different, and made a Mac & Cheese bar. I've made quite a few of Kelli's recipes and they are always winners, so I knew this one would be no different. Making it in one pot, and not having to drain the pasta is awesome. I made a double batch, twice, along with a variety of toppings for 17 boys. My son said everyone loved it!
Lou
Easiest but best mac n cheese recipe I've ever made!
Heather
Easy and delicious. Solid method for one pot macaroni and cheese.
Stephanie
This was a disappointing waste of money. Should call it mac and cheese soup. Groceries cost way too much to try this recipe.
Kelli Avila
Stephanie, I totally agree the cost of groceries are so expensive and what a bummer for a recipe not to have turned out for you. While I know you likely won't be returning to this recipe, I'm responding for anybody else that might catch this. It's impossible for recipes to account for any changes that a person makes to a recipe, or know what went wrong while a reader is making it. What I can say is that I've been making this exact recipe in my home weekly for nearly 3 years now. I know that changing the type of pasta you use can result in more or less of the sauce to absorb. However, once the pasta sits for a few minutes, it will thicken up. I can't say for sure what happened with your recipe, but I would advise people to not make changes to the recipe if possible aside from anything that was specified.
Beni
This recipe is so straightforward and adaptable!
absolutely love it, though I will need to do some tinkering ~ my sauce didn't incorporate properly. it could be because I used gluten-free pasta (less starchy), had to pivot and sub Greek yogurt for cream cheese at the last second, or the blend of my cheeses (Colby jack + gouda + a little aged Parm, yummy umami crystals). whatever though cause after seasoning it to taste it's fabulous!
will definitely make again.