The BEST and EASIEST creamy One Pot Mac And Cheese recipe cooked on the stovetop!
Creamy, cheesy and on the table in just 20 minutes, this is the ultimate comfort food – LOVED by young and old alike!
If you are looking for the easiest pasta recipe that the family will LOVE (fussy kids included) then this one pot macaroni and cheese is for you! Al denté pasta is coated in a cheesy, creamy sauce to create a dinner that is SO comforting, and quick and easy!
When I am stuck for dinner inspiration, I can always rely on pasta for an easy family dinner. Whether it’s my one pot creamy pesto chicken pasta, 4 ingredient fettuccine carbonara, creamy tuna pasta bake or the famous TikTok baked feta and tomato pasta, they are all guaranteed to be met with big smiles, and I’m left with clean plates afterwards.
Why You’re Going To Love This Recipe
- Easy no fuss dinner recipe – made with basic ingredients and needing minimal prep, cooked in one pot, and on the table in 20 minutes, this easy one pot mac and cheese is so quick and easy to make! Fills up hungry kids a treat!
- Budget-friendly – made with easy to find budget ingredients, this stovetop pasta is a very economical dinner and you know the kids will devour it!
- Vegetarian – whether you are a vegetarian, or just trying to eat less meat with a few meat-free meals, one pot mac and cheese is a great meat-less pasta recipe.
- Minimal equipment – you only need one large pot! Less hassle and less washing up needed – which is always a bonus!
- Family friendly – kids and adults love this cheesy pasta! This recipe is also great for feeding a large family.
What You Need
You need just 7 basic budget friendly ingredients to make this easy recipe for macaroni cheese. Chances are you already have them in your kitchen!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Milk – I recommend using full cream milk for the creamiest mac and cheese.
- Macaroni pasta – also known as elbow pasta.
- Butter – adding butter to one pot mac and cheese gives the macaroni cheese a smooth, silky texture and adds to the rich, comforting taste. I recommend using unsalted butter to prevent your macaroni cheese from tasting too salty.
- Cheddar cheese – grated. For the best results use block cheddar cheese and grate it yourself. Ready grated cheese contains anti-caking ingredients which mean it won’t melt as well in to the sauce.
- Mozzarella cheese – grated. As with the cheddar cheese, it is best to grate the mozzarella yourself rather than buy pre-grated mozzarella cheese.
- Salt and pepper – to season.
Equipment Required
All you need to make this easy mac and cheese is a large stock pot. That’s it!
Step By Step Instructions
This stovetop one pot mac and cheese is SO easy to make, and is ready to enjoy in just 20 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Heat The Liquid
Place the water and milk into the large stock pot and heat, while stirring, over medium-high heat until it comes to the boil.
Reduce the heat slightly so that the liquid is just simmering.
Step 2 – Add The Pasta
Add the macaroni and cook, stirring every 30 seconds, according to the packet instructions until al denté.
Step 3 – Stir Through The Cheese
Remove the pot from the heat and check the liquid amount (see notes below), adding a little more liquid, or taking some out, if needed.
Add the butter, grated cheddar, grated mozzarella and season with salt and pepper.
Stir until the cheese has melted and coated the pasta.
Step 4 – Serve
Serve one pot mac and cheese immediately while the pasta is creamy and cheesy.
Expert Tips
- Liquid – when you remove the cooked pasta from the stovetop (before adding the cheese), there should be approximately ¼ – ½ cup of liquid remaining in the pot. If there’s less, add up to ½ cup of boiling water and stir. Alternatively, if you have too much liquid, remove the excess until you have just ½ cup remaining.
- Pasta – use macaroni or elbow pasta (both of which are very small). Larger pasta will not cook in the amount of time listed and would require more liquid.
- Stirring the pasta – stir the pasta every 30 seconds to prevent it from sticking to the bottom of the pan.
- Vegetables – if you want to add in some veggies, add a handful of frozen peas or sweetcorn kernels 5 minutes before the end of cooking.
- Serve immediately – the pasta continues to absorb the liquid as it sits, meaning that it won’t be as smooth and creamy if not served immediately after making.
- Serving ideas – whilst this mac and cheese is delicious on its own, for a tasty side, try serving it with walnut and pear salad, pumpkin and feta salad, or broccoli and bacon salad.
- Storage & freezing – one pot mac and cheese is best eaten immediately, however, you can save your leftovers for up to 3 days in the refrigerator in an airtight container. This recipe is not suitable for freezing.
FAQs
Small pasta shapes like macaroni or elbow pasta are the best to use in this recipe as they take less time to cook, and don’t require as much liquid as larger pasta shapes would.
Make sure to use full fat milk for the creamiest mac and cheese, as well as butter which creates a silky texture and extra creamy taste. Also, overcooking the mac and cheese can result in it becoming a little dry, so serve it immediately as soon as it’s ready for the most delicious cheesy pasta!
I like to use cheddar cheese for flavour, with some grated mozzarella for extra creaminess. However you can also add a little grated parmesan or Gruyere if you like a more distinctive cheesy flavour.
Garlic powder, onion powder or smoked paprika are classic spices to add to mac and cheese, or add a little dijon mustard or mustard powder to bring out the cheesy flavour. For an added kick you could add a pinch of cayenne pepper or chilli flakes too.
More more easy and delicious pasta recipes, check out these family favourites:
One Pot Mac And Cheese
The EASIEST creamy One Pot Mac And Cheese recipe cooked on the stovetop, totally kid approved!
Servings: 8 serves
Calories: 422kcal
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Instructions
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Place the water and milk into the large stock pot and heat, while stirring, over medium-high heat until just boiling.
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Reduce the heat slightly so that the liquid is just simmering.
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Add the macaroni (stirring every 30 seconds) and cook according to the packet instructions until al denté.
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Remove the pot from the heat (see notes).
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Add the butter, grated cheddar and mozzarella and season with salt and pepper.
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Stir until melted.
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Serve immediately while the pasta is creamy and cheesy.
Notes
- Liquid – when you remove the cooked pasta from the stovetop (before adding the cheese), there should be approximately ¼ – ½ cup of liquid remaining in the pot. If there’s less, add up to ½ cup of boiling water and stir. Alternatively, if you have too much liquid, remove the excess until you have just ½ cup remaining.
- Pasta – use macaroni or elbow pasta (both of which are very small). Larger pasta will not cook in the amount of time listed and would require more liquid.
- Stirring the pasta – stir the pasta every 30 seconds to prevent it from sticking to the bottom of the pan.
- Vegetables – if you want to add in some veggies, add a handful of frozen peas or sweetcorn kernels 5 minutes before the end of cooking.
- Serve immediately – the pasta continues to absorb the liquid as it sits, meaning that it won’t stay as smooth and creamy if not served immediately after making.
- Serving ideas – whilst this mac and cheese is delicious on its own, for a tasty side, try serving it with walnut and pear salad, pumpkin and feta salad, or broccoli and bacon salad.
- Storage & freezing – one pot mac and cheese is best eaten immediately, however, you can save your leftovers for up to 3 days in the refrigerator in an airtight container. This recipe is not suitable for freezing.
Nutrition
Calories: 422kcal | Carbohydrates: 48g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 258mg | Potassium: 331mg | Fiber: 2g | Sugar: 7g | Vitamin A: 568IU | Calcium: 363mg | Iron: 1mg
