One-Pot Mac and Cheese
This one-pot mac and cheese cooks the dry macaroni directly in milk and water, so the starch the pasta releases thickens the sauce for you. There is no roux, no colander and only one pot to wash. Stir in the cheese off the heat and it melts into a creamy sauce in under a minute.
By Luca Ferraro
Published
- Prep Time
- 5 mins
- Cook Time
- 20 mins
- Total Time
- 25 mins
- Servings
- 6 servings
How do you make One-Pot Mac and Cheese?
For one-pot mac and cheese, bring 720 ml (3 cups) each of whole milk and water to a simmer with 3 tbsp butter and 1 tsp salt. Add 450 g (1 lb) elbow macaroni and simmer for 10-12 minutes, stirring often, until tender and most of the liquid is absorbed. Off the heat, stir in 300 g shredded sharp cheddar and 30 g parmesan.
- Total time
- 25 mins
- Calories
- 630 per serving
- Protein
- 27 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Pasta
Cheese
Equipment
Large heavy-bottomed pot or Dutch oven (at least 5 L) · Box grater · Wooden spoon or silicone spatula
Quick Directions
Heat the liquid
Put the milk, water, butter and salt in a large heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring now and then.
Cook the pasta in the milk
Add the macaroni and simmer for 10-12 minutes, stirring often.
Season
Take the pot off the heat.
Melt in the cheese
Add the cheddar and parmesan a handful at a time, stirring until each addition melts and the sauce is smooth.
Rest and serve
Let the pot stand for 2 minutes; the sauce thickens as it cools slightly.
Step-by-Step Instructions
Follow these detailed steps to make the perfect one-pot mac and cheese.
Heat the liquid
Put the milk, water, butter and salt in a large heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring now and then. Watch it closely as it heats, because milk can foam up and boil over quickly.
Cook the pasta in the milk
Stir in the macaroni and adjust the heat to keep a steady, gentle simmer. Cook uncovered for 10-12 minutes, stirring every minute or so and scraping the bottom of the pot so the milk does not catch. It's ready when the pasta is tender and the remaining liquid has thickened into a loose, creamy sauce.
Season
Take the pot off the heat. Stir in the mustard powder, garlic powder and paprika. If the pasta has absorbed nearly all the liquid, add a splash of milk so there is still some sauce to melt the cheese into.
Melt in the cheese
Add the cheddar and parmesan a handful at a time, stirring until each addition melts and the sauce is smooth. Season with pepper and more salt to taste.
Rest and serve
Let the pot stand for 2 minutes; the sauce thickens as it cools slightly. Stir again, loosen with a little more milk if needed, and serve hot.
Recipe Tips
- Use a wide, heavy pot that holds at least 5 litres. Milk foams as it simmers, and a thin pan scorches it.
- Keep stirring. Pasta cooked in milk sticks to the bottom much faster than pasta cooked in water.
- Take it off the heat while it still looks a little loose. The sauce keeps thickening as it stands.
Variations
- Swap the water for chicken stock for a more savoury sauce. Taste before adding the full amount of salt.
- Stir in 2 big handfuls of baby spinach with the cheese and let it wilt for a minute.
- Fold in 150 g (1 cup) diced cooked ham or shredded cooked chicken just before serving.
Nutrition (per serving)
| Calories | 630 |
|---|---|
| Protein | 27 g |
| Carbs | 65 g |
| Fat | 29 g |
| Saturated fat | 16 g |
| Fibre | 2.5 g |
| Sugar | 8 g |
| Sodium | 820 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 4 days.
- Freezer
- Freeze in portions for up to 2 months. The sauce can be slightly grainy after thawing, but a splash of milk while reheating helps.
- Reheat
- Reheat in a saucepan over low heat or in the microwave with a splash of milk, stirring often, until hot to 74°C (165°F).
One-Pot Mac and Cheese FAQs
Can you cook macaroni in milk?
Yes. The pasta absorbs the milk as it softens and releases starch that thickens it into a creamy sauce. Mixing the milk with an equal amount of water and keeping it at a gentle simmer, stirring often, stops it from scorching or boiling over.
Why does one-pot mac and cheese stick to the bottom of the pot?
The heat is too high or it is not being stirred often enough. Milk sugars and pasta starch settle and catch quickly, so use a heavy pot, keep the simmer gentle and scrape the bottom every minute or so.
What if the liquid is gone before the pasta is cooked?
Add hot water or milk 60 ml (1/4 cup) at a time and keep simmering until the pasta is tender. If the pasta is done but the sauce is too thin, simmer it uncovered for another 1-2 minutes before adding the cheese.
Can I use a different pasta shape?
Yes. Small shells, cavatappi and rotini all work. Shapes with a longer cooking time, and whole wheat pasta, may need an extra 125-250 ml (1/2-1 cup) of liquid, so keep some warm milk or water nearby.
Can I make one-pot mac and cheese ahead?
It's best served straight away, while the sauce is creamy. Leftovers keep for up to 4 days in the fridge and reheat well with a splash of milk, stirred over low heat until hot.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
