This One Pot Macaroni and Cheese is so simple that you will wonder why you haven’t always been making it this way. Ready in 15 minutes and 1 pot to clean- I’m sold!
This recipe is extra easy because you cook the macaroni right in the milk that helps to make the sauce. There's no water to boil or noodles to rinse. You just cook it all in one pan and it's done in about 20 minutes. And now you know how to make mac and cheese at home!
One Pot Mac and Cheese
I have all kind of macaroni and cheese recipes on the blog, and today I have a Creamy One Pot Macaroni and Cheese to add to the collection. This is a great recipe to make for lunch when your kids are in the mood for something simple, hot, and filling, and you need something that comes together in without any fuss. This recipe is so easy and we loved the extra creamy results.
My other stove-top macaroni and cheese recipe is still a favorite, but I don't always have canned milk on hand. The difference between the two is that this recipes makes a really thick and sticky macaroni and cheese (it almost has the texture and taste of baked macaroni to me), and the other recipe has almost a runny sauce to it. They are both excellent but different enough that I wanted to share both recipes.
How to Make Mac and Cheese
- Homemade mac and cheese is something that everyone can cook! It is so quick to make and takes very little effort. Before you start cooking, you will want to get out and measure all of the ingredients (there’s only 5) so you are ready to roll.
- This mac and cheese recipe is unique because you cook the noodles right in the milk. This technique creates the creamiest result. Start by using a large pot add the milk, butter, and macaroni noodles. Turn the burner on to medium and bring the mixture to a simmer, stirring often. iIf the milk seems to stick to the bottom of the pan simply reduce the heat. Stir often until the noodles are cooked, about 15-18 minutes.
- Slow and low if your friend with mac and cheese. If you cook this step too fast and hot, the milk will curdle. Next, stir in the cheese and salt until everything is melted.
- Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Give it a little taste test. I used a moderately sharp cheddar and liked it at about 1 and ¼ cups of cheese. If I had used something milder I think I would have used more. I've made this a handful of times and each time I seem to use a different amount of cheese, depending on my mood and how much cheese I have in the fridge. Mac and Cheese is best served right away, so dish up and enjoy!
Frequently Asked Questions:
I prefer elbow macaroni but you can mix it up with bow tie, fusilli or penne pasta.
You don’t need to drain the pasta in this recipe. When you cook the pasta directly in the milk it will be extra creamy and the sauce sticks to the pasta so much better.
In order to get the full creaminess factor, I recommend using whole milk or at least 2%.
You can use water instead, but your mac n cheese will lack in creaminess.
If you end up having too much liquid in your macaroni and cheese, just simply bring the contents back to a boil. Boil the milk down to the desired level. Make sure you stir constantly or the milk or cheese will burn on the bottom of your pot.
This stuff in the blue box is not ideal for leftovers. In fact, it is the worst. The sauce gets powdery and is just a weird texture. But this one pot mac n cheese tastes SO good reheated. You still have the creamy factor and the flavors have a chance to deepen. I recommend eating the leftovers within 1-2 days and store it properly in the refrigerator.
If you’ve tried this easy homemade macaroni and cheese recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.
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Creamy One Pot Macaroni and Cheese
- Total Time: 15 minutes
- Yield: serves 4
Description
This One Pot Macaroni and Cheese is so easy! Cook the macaroni right in the milk that's used to make the sauce. Creamy, delicious & ready in 15 minutes!
Ingredients
- 2 ½ cups whole or 2% milk
- 3 tablespoons butter
- 2 cups dry elbow macaroni
- 1 to 2 cups shredded cheddar cheese
- ½ teaspoon salt
- More salt and pepper to taste
Instructions
- In a large pot add the milk, butter, and macaroni noodles. Turn the burner on to medium and bring the mixture to a simmer, stirring often.
- Reduce the heat if the milk seems to stick to the bottom of the pan and stir often until the noodles are cooked though, about 15-18 minutes. Slow and low if your friend here, if you cook this step too fast and hot, the milk will curdle.
- Stir in the cheese and salt until everything is melted.
- Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Taste it and see. I used a moderately sharp cheddar and liked it at about 1 and ¼ cups of cheese. If I had used something milder I think I would have used more. I've made this a handful of times and each time I seem to use a different amount of cheese, depending on my mood and how much cheese I have in the fridge.
- Serve right away.
Notes
- Don't boil the noodles, just a gentle simmer; the milk will curdle and you'll have a gross texture to your mac and cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
Nutrition
- Serving Size: Serves 4
- Calories: 397
- Sugar: 7.9g
- Sodium: 268mg
- Fat: 18.6g
- Carbohydrates: 39.9g
- Protein: 17.2g
- Cholesterol: 53.9mg
Keywords: mac and cheese, mac n cheese, macaroni and cheese, homemade mac and cheese, best mac and cheese, easy mac and cheese recipe, how to make mac and cheese
Macaroni and Cheese recipes you need to try:
- Easy Homemade Mac and Cheese
- Butternut Squash Macaroni and Cheese
- Easy No-bake Homemade Macaroni and Cheese
- Creamy Baked Macaroni and Cheese with Bacon
- Meatless Monday Baked Macaroni (dairy free!)
One Pot Macaroni and Cheese is a cinch! In just 15 minutes you will be devouring this creamy, delicious and ultimate comfort food. Enjoy!
vixenicious@hotmail.com
Forgot to rate, 5 stars!
★★★★★
vixenicious@hotmail.com
I've done a few mac and cheese but this is the best and simplest hands down. I'd suggest cooking time is more 25 mins, not 10. takes a while to heat up the milk, then on a slow simmer was nearly 20 mins before it was ready. I didn't want it to curdle. My 1 and 5 yo loved it though as did I, I'm writing this one down!
Kelly
How large a pot do I use to make this size recipe?
Wondering if I should try it. Thanks!
Melissa
Mine is a 6 quart, I think it would fit in a 4 quart just fine too, anything bigger than 4 quart.
Aly
Curdled mess. What a waste. Tried to boil down the milk as suggested in your article to correct the runnyness and wound up with this instead.
Melissa
When you cook it too fast and too hot you'll curdle your milk.
Andrew
it literally says to let it simmer, not boil it or itll curdle
Bri Jordan
I just can't get the grainy texture out. Help!
Melissa
You just cooked it too high and the milk curdled, you can't fix it now. This is a much simpler recipe that I think I like even more (it's not so fussy) https://www.blessthismessplease.com/easy-homemade-mac-and-cheese/ Try that one next time if you are having trouble with this one.
Joe
Macaroni was tough after 10 minutes and needed more milk. Not much flavor in this recipe so I added ground mustard, paprika, and garlic salt like most macaroni and cheese recipes call for. Much better with those additions. Still wasn't a fan of the chewy macaroni though. I would book the macaroni noodles in water for at least 5 minutes next time before adding to the milk.
★★★
Fotini
I'm absolutely in LOVE with this!!! I've tried dozens of Mac and cheese recipes to complete our Friday movie nights but this one topped them all because it's easy AND delicious.
I had loads of cream cheese packets in the fridge so I stirred those in too and it added to the creaminess.
Thank you thank you thank you!!!
★★★★★
Melissa
YAY!!! I love when people love this recipe as much as we do. Thank YOU for coming back to leave a comment!
Gen
Thanks so much for sharing this recipe. I made it tonight with no issues. Added some steamed cauliflower at the end. My husband loved it and had seconds. The 6 year old ate it with no fuss. Will definitely add this recipe to my recipe book.
Melissa
The addition is cauliflower is a great idea! I'm going to do that next time. Thank you for sharing.
Leigh
This recipe looks so simple and delicious, exactly what I'm looking for for a quick mid week meal! Would it reheat well if I prepared the night before?
Thanks!
★★★★
Melissa
My kids eat it fine reheated, I don't like it as well as when it's made the day of. I think you could try it once and see what you think yourself. It's a toss up in this house.
Chris
Saved me a trip to the store and the whole family is hooked on this now. Thanks!
★★★★★
Melissa
Love that!
Amanda
Really cheesy and yummy! Made with friends on a Friday night. Easy to make in a short amount of time. Will make again!
★★★★★
Melissa
So easy right?! It's definitely a go-to in this family and we make it again and again!
Billie Dowdy
Wow! This is great! I live cooking it in front if friends n watch the look on their faces!! Lol.
★★★★★
Allison
Just made this for my family. One kiddo had some dental work so needed something soft in a pinch. Even my picky 11 year old loved it! (She swore off M&C 8 years ago!) This one is rich in flavor as well as filling unlike the boxed stuff! Will keep and make again!
★★★★★
Melissa
SO happy to hear that it worked out well for you and that your little people ate it too, always nice when dinner isn't a struggle!
C
This came out perfectly. I only had half and half so I substituted that for the milk. I also like to mix American with my cheddar to avoid that grainy texture that pre-grated cheese can produce. Otherwise, followed the recipe exactly. The key is to keep the temperature low, and don't forget to stir. I will definitely make this again and again.
★★★★★
Julie
I made this and it tasted fine but the texture was kind of chalky? Almost as if there was flour in it.
Any suggestions?
★★★
Melissa
I'd cook the noodles at a lower temperature and use a milk with a high fat content!
Melissa Carr
I halved it, used half n half plus a little water when it got too thick. Used colby jack. The trick is SIMMERING, NO BOIL,and it will work out! Even used Tinkyada Gluten free pasta!! Thank you!! Super excited,and the kids are too! I can make 4x the amount that is in a box of Annies gf mac n cheese!!
★★★★★
Susan
Made this for lunch. Added corn with the macaroni and spinach with the cheese. Delicious!
★★★★★
Chelsea
this was my first "one-pot" mac and cheese, and I'll be sticking to the classic method. the sauce turned out very thick, glue-y and overly starchy (even after being cut with some canned tomatoes it was way too much). the flavour was there (after some spices and mustard were added) but the texture was just... no. on the plus side, now I know if I made something not very good my boyfriend will actually tell me lol!
★★
Melissa
Sorry it didn't turn out for you. If you are looking for a more traditional mac and cheese recipe you will love this one, I actually prefer it to this recipe - https://www.blessthismessplease.com/easy-homemade-macaroni-and-cheese/ it's much more saucy!
Danielle @ Delightful Mom Food
Your site is fantastic Melissa! And can we say wow- 5 kids and a farm! Love it! Thank you for visiting my site too:-) I just bought some gluten-free noodles so I'll have to try this! My boys love a good cheesy dish!
Kylie
I've never tried Macaroni & Cheese but after trying this recipe I completely understand what the fuss is about! Amazing!
I'm looking forward to eating my way through your other posts! Keep up the incredible work! x
★★★★★
darlene
first of all, it looks great; haven't had a chance to try this but i will next week {10/14/17} ...
second, i love your directions: *Turn the burning on . . .* lol ...