This One Pot Mac and Cheese is the recipe of your dreams! No draining of the noodles, no roux to mess with! Just perfectly tender elbow noodles in a rich and cheesy sauce that will make you swoon! Even better? It is on the table in under 30 minutes!
My Go-To Mac and Cheese Recipe
When it comes to comfort food, what is better than creamy, cheesy homemade macaroni and cheese? How about a version that uses one pan, simple ingredients, tons of REAL cheese, and is on the table in under 30 minutes? Now we are talking!
And while I have a recipe for Instant Pot Mac and Cheese that is just as delicious and easy to make, this stovetop version has been a favorite for decades. In fact, I have been making it LONG before the Instant Pot was invented–even before I had kids!
With perfectly cooked pasta and a rich and oh so cheesy sauce, this one-pot mac and cheese is always a hit! Perfect as an easy kid-friendly lunch, as a side to chicken tenders, or alongside a holiday baked ham.
Happy Cooking! xo Kristen
Notes On Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Noodles: For mac and cheese, elbow noodles are the classic choice. However, you can use corkscrew noodles or small shells.
- Broth: For the most flavorful results use chicken stock or vegetable broth to cook the pasta, not water! The noodles will absorb the broth as they cook, flavoring the noodle from the inside out.
- Butter: Just a small amount of unsalted butter will add a bit of richness to the dish, but the flavor and richness truly come from the addition of lots of cheese–just the way mac and cheese should be!
- Milk: While any fat percentage of milk can be used to make this recipe, for the richest results use whole milk.
- Nutmeg: Adding a bit of nutmeg to the cream sauce, adds a nice earthy depth of flavor to the sauce. However, do NOT use ground nutmeg which can overwhelm the dish, instead use a Microplane to grate whole nutmeg directly into the sauce.
- Cheese: Cheese is the MOST important ingredient in homemade mac and cheese. You want to use a variety of cheeses that melt well and have a strong, yet not overwhelming flavor. I recommend using a combination of sharp cheddar cheese, Swiss cheese, and parmesan cheese. Feel free to use either white or yellow sharp cheddar and gruyere or fontina in place of the Swiss cheese.
Kristen’s Key Tip
#1 Tip for the Best Mac and Cheese
In order to have the creamiest mac and cheese that is not grainy or gritty, you MUST grate the cheese yourself rather than using bagged shredded cheese. Bagged cheese is coated in anti-caking agents that will prevent a smooth, creamy sauce.
How to Make One-Pot Mac and Cheese
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Grate Cheese. I begin this recipe by grating the cheese using a food processor or box grater and letting the cheese sit out at room temperature while the noodles simmer. This is another way to help to ensure a nice even melt.
- Simmer pasta. Combine pasta, broth, butter, and seasonings in a large heavy-bottomed saucepan. Bring this mixture to a gentle simmer over medium-high heat, and then reduce the heat to medium-low once simmering. Simmer, stirring often, until the pasta has absorbed most of the broth.
- Add Milk. Once most of the broth has been absorbed, add in the milk and nutmeg. Continue to cook, stirring often, over low heat until the pasta is tender and the majority of milk is absorbed.
- Add Cheese. Remove the pan from the heat and add the cheese, one handful at a time, stirring after each addition until melted. The mac and cheese may look a little loose, but it will thicken up quickly as you stir.
Recipe Variations
- Add Veggies: Stir steamed broccoli or cooked peas into the macaroni and cheese right before serving.
- Top with Bacon: To add a nice salty finish and textural contrast to your soft mac and cheese, sprinkle each serving of macaroni and cheese with crumbled baked bacon right before serving.
- Add Ham or Chicken: Diced grilled or shredded chicken or leftover cubed ham adds a nice savory note to the macaroni and cheese, along with a boost of protein.
- Spice it Up: If you want a little kick to your Mac and Cheese, stir up to 1/2 teaspoon of hot sauce into your macaroni and cheese when you add the cheese. OR allow each person to top individual servings with hot sauce as desired.
- Add Sour Cream: I often add a scoop of sour cream to the mac and cheese along when adding the cheese. It adds a bit of tang which balances out the richness of the dish. Use anywhere from 1/4 cup to 1/2 cup.
- Gluten-Free: I have had success with making this recipe with Barilla gluten-free pasta. Unfortunately, I have not had success making this mac and cheese with other varieties of gluten-free pasta. They tend to release a lot of starchy liquid that leaves an undesirable film on the sauce.
Storage Instructions
- Store: Let cool slightly, transfer to an airtight container, and refrigerate up to 3 days.
- Reheat: Reheat individual servings in a heat-safe bowl with a splash of broth or milk, covered with a damp paper towel, in the microwave for 30-second intervals until warmed through.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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Using a box grater or food processor fitted with a grating blade, grate 6 ounces shredded sharp white or yellow cheddar cheese 2 ounces shredded Swiss cheese and 1 ounce Parmesan cheese. Set the cheese aside and allow it to come to room temperature as the noodles simmer.
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In a large stock pan, combine 3 cups low-sodium vegetable broth or chicken stock, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 16 ounces elbow noodles, and 1 tablespoon unsalted butter. Bring the mixture to a simmer, stirring often, over medium-high heat, and then reduce the heat to medium-low once simmering.
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Simmer for about 7-8 minutes, stirring often, until the pasta has absorbed most of the broth.
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Once the majority of the broth has been absorbed, add in 2 cups whole milk and ½ teaspoon whole grated nutmeg and continue to cook, stirring often, over low heat until the pasta is tender and the majority of milk is absorbed. If you notice the milk is being absorbed faster than the pasta is cooking, add additional milk, ¼ cup at a time, as needed.
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Once the noodles are tender, remove the pan from the heat. Add the cheese, a handful at a time, stirring after each addition, until melted.
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Taste and adjust seasonings. Serve immediately for best results.
Cheese: Feel free to use Colby in place of cheddar or fontina or Greuye in place of Swiss. Be sure to grate the cheese yourself for the best melting factor! Bagged shredded cheese is coated with anti-caking agents which will prevent a smooth melt.
Milk: While any fat percentage of milk can be used to make this recipe, for the richest mac and cheese use whole milk.
Calories: 561kcalCarbohydrates: 49gProtein: 32gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 80mgSodium: 800mgPotassium: 303mgFiber: 2gSugar: 5gVitamin A: 781IUVitamin C: 0.03mgCalcium: 789mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2017 and updated in 2025.
