One Pot Mac and Cheese
This one pot mac and cheese is deeply creamy, intensely cheesy, and comes together in about 20 minutes with minimal cleanup. The starch released from the pasta as it cooks creates a naturally thick, velvety sauce without a separate roux or béchamel.
Equipment
- Large heavy-bottomed saucepan or Dutch oven - at least 3-quart capacity
- Box grater
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Liquid measuring cup
- Ladle - for serving
Ingredients
- 2 cups elbow macaroni - 200g, uncooked
- 2 cups chicken broth - 480ml, or vegetable broth
- 1 cup whole milk - 240ml
- 2 tablespoons unsalted butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dry mustard powder
- 0.25 teaspoon smoked paprika
- 0.5 teaspoon salt - plus more to taste
- 0.25 teaspoon black pepper
- 2 oz cream cheese - 56g, softened and cubed
- 1.5 cups sharp cheddar cheese - 170g, freshly grated
- 0.5 cup Gruyere cheese - 55g, freshly grated (optional but highly recommended)
Instructions
- Grate the sharp cheddar and Gruyere from the block. Cut the cream cheese into small cubes and allow it to sit at room temperature for at least 10 minutes. Measure out the broth and milk, and gather all your spices.
- Add the uncooked elbow macaroni, chicken broth, whole milk, butter, garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and pepper directly to the pot. Stir to combine.
- Bring the liquid to a gentle boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 8 to 10 minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed. Remove from heat.
- Drop the cubed cream cheese into the hot pasta and stir vigorously until fully melted and incorporated, about 1 to 2 minutes.
- Add the shredded cheddar and Gruyere in stages, stirring constantly after each addition until completely smooth and glossy, about 2 to 3 minutes total.
- Taste and adjust seasoning with salt, pepper, or smoked paprika. If the sauce is too thick, stir in a splash of warm milk. Serve immediately.
Notes
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that create a grainy sauce. Always grate from a block for the smoothest melt.
- Don't walk away: One pot pasta requires frequent stirring throughout the cooking process, especially during the first few minutes of boiling, to prevent sticking.
- Use room-temperature cream cheese: Cold cream cheese doesn't melt smoothly and can leave lumps in the sauce.
- Add cheese off the heat: Always remove the pot from the burner before stirring in the shredded cheese. High heat can cause the sauce to become grainy.
- Control your liquid: If the pasta absorbs all the liquid before it's cooked through, add a splash of warm milk. If there's too much liquid remaining, simmer for an additional minute while stirring.
- Dry mustard is key: It enhances the sharpness of the cheddar and rounds out the flavor of the sauce without tasting like mustard.
- Substitutions: Swap chicken broth for vegetable broth to make it vegetarian. Use gluten-free pasta and adjust cooking time as needed.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of milk, stirring constantly.
- Freezing: Freeze in a sealed freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Variations: Add shredded rotisserie chicken and buffalo sauce for Buffalo Chicken Mac, or stir in broccoli florets during the last 3 minutes of cooking for Broccoli Cheddar Mac.