This one pot macaroni and cheese made on the stove-top is the most perfect easy dish for busy weeknights! Best of all, this easy macaroni and cheese is packed with three favorite cheeses and ready in under 30 minutes!
Updated June 2020
Mac and cheese is the ultimate comfort food. This One Pot Macaroni and Cheese is a simple recipe that’s ready in under 30 minutes. The best part about this recipe is that you can ditch the blue box version. Everything cooks up in just one pot! This recipe is great for busy week nights and hardly uses any dishes which is our favorite part!
One Pot Macaroni and Cheese (Stovetop)
This macaroni and cheese made in one pot tastes just like wonderful comfort food. A great way for cleaning out the fridge of any odds and ends you may have, this macaroni and cheese is a perfect and effortless meal.
What I love about this recipe is that you can just pour everything into a large heavy pot. Every so often, stir the mac and cheese, and you will have the creamiest and easiest macaroni and cheese, ever. Something super amazing about this recipe is the fact that just a handful of ingredients are needed, and the macaroni and cheese leftovers are incredible. This recipe is super freezer-friendly!
Ingredients For This Recipe
- butter; can be vegan
- flour; we like to use gluten-free
- whole milk
- water
- salt and pepper
- garlic powder
- mustard powder
- cayenne pepper
- elbow macaroni
- fresh parsley
- panko bread crumbs
Cheeses
- sharp cheddar
- mozzarella
- cream cheese
- provolone
Optional Ingredients For One Pot Macaroni And Cheese
- bacon bits
- smoked paprika
- cayenne pepper or red pepper flakes
- Worcestershire sauce
How To Make Homemade Macaroni And Cheese
- In a large heavy pot or dutch oven, melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking – it will thicken up pretty quickly.
- Continue to whisk in remaining milk until smooth. Then add water, salt, black pepper, and seasonings.
- Pour in uncooked macaroni and continue stirring occasionally as it heats up and starts to boil. Lower heat and allow to cook for 11-13 minutes, stirring regularly.
- Once the sauce thickens and the macaroni is just cooked and tender, turn off heat and stir the cheeses in quickly. (The sauce thickens and reduces considerably after adding cheese).
- Remove from heat and adjust seasonings by adding more salt, black pepper, and other seasonings to taste. Stir in toasted panko crumbs or any optional add-ins and serve immediately with fresh parsley. (Or feel free to toss under the broiler or in the oven for a few minutes for an extra crunchy crust).
Notes
Allow the leftover macaroni and cheese to completely cool down prior storing in the refrigerator. Store the mac and cheese in a reusable storage bag or container, and keep in the refrigerator for up to four days. If wanting to store the macaroni in the freezer, then be sure to use a freezer-safe container. When ready to reheat the macaroni and cheese, allow it to defrost in cool water and then cook in the oven or microwave.
Feel free to use any combination of cheese you like or just use all ONE cheese if that’s what you prefer. I would suggest extra sharp cheddar or something with more flavor and bite if only using ONE cheese.
This recipe is pretty forgiving as long as you continue to stir the pasta as it cooks and allow the sauce to thicken and get creamy. The sauce thickens A LOT after you stir the cheese in and remove from heat. Continue stirring until mixed in and creamy.
TROUBLESHOOTING:
If you take the pot off too late and the sauce becomes too thick, just add a splash of milk or water. If you take it off too early, just return the pot back on the stove.
More Mac And Cheese Recipes:
Instant Pot Macaroni and Cheese
Instant Pot Pumpkin Macaroni and Cheese
This easy and homemade macaroni and cheese is made in one pot and ready in less than 30 minutes on the stove-top!
- 7 tablespoons butter
- 7 tablespoons all-purpose flour
- 2 cups milk whole milk works best
- 2 cups water
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper optional
- 2 1/4 cups dry elbow macaroni uncooked
- 1 2/3 cups sharp cheddar freshly grated (not pre-packaged)
- 2/3 cups mozzarella cheese freshly grated (not pre-packaged)(can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead)
- 1 2/3 cups sharp cheddar freshly grated (not pre-packaged)
- 6 ounces cream cheese cut into cubes (can also use Swiss, Monterey Jack, gouda, Parmesan, Asiago, or Pecorino instead)
- 2 slices provolone cheese for that extra gooeyness - feel free to leave out
- fresh chopped parsley for garnish (optional)
- toasted panko crumbs for garnish and crunch (optional)
- bacon bits
- smoked paprika so good!
- cayenne pepper or red pepper flakes for a kick of heat
- Worcestershire sauce for that extra punch of flavor just a teeny-tiny splash
- In a large heavy pot or dutch oven, melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking - it will thicken up pretty quickly.
- Continue to whisk in remaining milk until smooth. Then add water, salt, black pepper, and seasonings.
- Pour in uncooked macaroni and continue stirring occasionally as it heats up and starts to boil. Lower heat and allow to cook for 11-13 minutes, stirring regularly. Once the sauce thickens and the macaroni is just cooked and tender, turn off heat and stir the cheeses in quickly. (The sauce thickens and reduces considerably after adding cheese). Remove from heat and adjust seasonings by adding more salt, black pepper, and other seasonings to taste.
- Stir in toasted panko crumbs or any optional add-ins and serve immediately with fresh parsley. (Or feel free to toss under the broiler or in the oven for a few minutes for an extra crunchy crust).
**Feel free to use any combination of cheese you like or just use all ONE cheese if that's what you prefer. I would suggest extra sharp cheddar or something with more flavor and bite if only using ONE cheese.
*This recipe is pretty forgiving as long as you continue to stir the pasta as it cooks and allow the sauce to thicken and get creamy.
* The sauce thickens ALOT after you stir the cheese in and remove from heat. Continue stirring until mixed in and creamy.
TROUBLESHOOTING:
* If you take the pot off too late and the sauce becomes too thick, just add a splash of milk or water.
* If you take it off too early, just return the pot back on the stove.
More easy comfort food:
Lokness -
Your recipe looks very delicious!!! I need to make this very soon! Thanks for sharing. I am getting very hungry now. 😛
Ashley -
Kelly this looks and sounds delicious! I’ll have to give this a try! 🙂
Anne ~ Uni Homemaker -
Sounds delicious Kelly. Every once in a while no meat is good! YUM 🙂