One Pot Mac and Cheese is so easy and made in about 15 minutes right on your stove top! You’ll love how creamy, flavorful, and cheesy this crowd pleaser is!
You guys have been asking for this one for weeks now, and I am happy to deliver! This is a spinoff of my Instant Pot Mac and Cheese recipe for those of you that don’t have an IP and still wanted a one pot macaroni and cheese that was fast and easy! I have to say, I think I enjoy this one more than the IP version…I love both, but you can count on me to be honest and I like that I don’t have to drag out my giant pressure cooker for this! I’ve tested this several times and we loved it so much I think it’s been cooked/devoured about 4 times in the past couple of weeks. It makes a generous amount so keep those leftovers for your kiddos lunch boxes too!
Tips for the Best One Pot Mac and Cheese:
- This recipe comes together really fast. I recommend shredding up your cheese, measuring out your milk, and grabbing all of your seasonings, broth, and macaroni before you start.
- You can dump your dry macaroni into a large pot or dutch oven. Then, you pour over two cups of chicken broth, two cups of water, butter, and seasonings.
- You’ll bring this mixture to a boil, then reduce the heat to low/medium-low. It should be at a low simmer, you don’t want it boiling too hard!
- Now, you need to stir pretty frequently (every 2 minutes or so) to make sure that your macaroni doesn’t get stuck to the pot. About 8 minutes total.
- If you notice that your macaroni is still very liquid at about 6 minutes in, turn up the heat and simmer a little higher while stirring.
- Also, if you notice that you’re running out of liquid, add about 1/4 cup more water at a time.
What’s the Best Cheese for Macaroni and Cheese:
For this recipe I prefer a mixture of sharp cheddar and parmesan! Gruyere, fontina, gouda, mozzarella, or even swiss would also be great options. You can kind of play around and find out what types of cheese you like best! One note is to always use freshly shredded cheese off the block. If you use pre-shredded, your macaroni will likely be clumpy and may not get smooth at all.
- Once your macaroni is cooked through make sure you turn off the heat and remove the pot from the stove.
- Now, you can add your milk, dijon, hot sauce, and cheeses!
- Add in the cheese in thirds, stirring between each addition until it’s all well incorporated. If you don’t do this, the cheese may clump or not stick to the noodles very well.
- Note that the dijon and hot sauce are OPTIONAL but they don’t make your food taste like mustard and they don’t make it spicy! They simply make the cheese flavor stand out a whole lot more!
One Pot Mac and Cheese
- 1 Pound Dry Macaroni Noodles
- 2 Cups Chicken Broth
- 2 Cups Water
- 2 Tablespoons Butter
- 1/2 teaspoon Garlic Powder
- Salt & Pepper, To Taste
- 1/4 Cup Milk
- 1 teaspoon Hot Sauce, Optional
- 1/2 teaspoon Dijon Mustard, Optional
- 3 Cups Shredded Cheese***
- Add the macaroni, broth, water, butter, garlic powder, and salt and pepper to a large pot over high heat.
- As soon as the mixture comes to a boil, reduce the heat to medium-low and gently simmer, stirring frequently (every 1-2 minutes) until the noodles are cooked through.
- Remove the pan from the heat. Add the milk, hot sauce, and dijon mustard.
- Add the cheese in thirds, stirring between each addition until well incorporated and smooth.
- Serve immediately. Refrigerate leftovers for up to 3 days.