Go Back
–+ servings
Creamy one pot mac and cheese served in a white bowl on a wooden surface

One Pot Mac and Cheese

Creamy, stovetop mac and cheese made in one pot by simmering pasta in milk, then melting in cheddar for a smooth sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
rest time 0 minutes
Total Time 25 minutes
Servings: 6
Course: main dish
Cuisine: American
Calories: 446
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 cups 1 liter Whole milk
  • 12 oz 340 g Elbow macaroni
  • 7 oz 200 g Cheddar cheese Shredded
  • Optional and to taste:
  • Salt to taste
  • Black pepper to taste
  • Paprika to taste

Equipment

  • Large pot or deep skillet
  • Wooden spoon or spatula
  • Measuring cup
  • Cheese grater (if shredding your own

Method
 

  1. 4 cups (1 liter) Whole milk
  2. 12 oz (340 g) Elbow macaroni
  3. 7 oz (200 g) Cheddar cheese Shredded
  4. Optional and to taste:
  5. Salt to taste
  6. Black pepper to taste
  7. Paprika to taste

Nutrition

Calories: 446kcalCarbohydrates: 51gProtein: 21gFat: 17.3gSaturated Fat: 10gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 4.3gTrans Fat: 0.1gCholesterol: 52mgSodium: 279mgPotassium: 409mgFiber: 1.8gSugar: 8.4gVitamin A: 165IUCalcium: 429mgIron: 1mg

Video

Notes

  • Keep the milk at a gentle simmer (not a boil) to prevent scorching.
  • Stir often so the pasta doesn’t stick.
  • For the smoothest sauce, use freshly shredded cheddar and add it on low heat.
  • If the sauce gets too thick, loosen with a splash of warm milk.
  • Swap elbow macaroni for small shells or cavatappi; adjust cook time as needed.

Tried this recipe?

Let us know how it was!