One Pot Mac and Cheese Stovetop Recipe You’ll Love

Nothing beats the comfort of a warm bowl of mac and cheese, especially when it’s made in just one pot on your stovetop. This one pot mac and cheese recipe is creamy, cheesy, and simple enough to whip up any night of the week without a lot of fuss.

this Recipe

If you’re searching for a quick, delicious meal, this one pot mac and cheese will become your go-to. With minimal cleanup and classic flavors, it’s perfect for busy weeknights or whenever you crave that classic comfort food charm.

Why You’ll Love This Recipe

• Ready in just 25 minutes for a speedy weeknight dinner.
• Uses only one pot, making cleanup a breeze.
• Rich and creamy cheese sauce with a smooth, velvety texture.
• Customizable with your favorite cheeses or add-ins.
• Comforting and kid-friendly—everyone loves mac and cheese!

Ingredients

Gather these simple ingredients to create your one pot mac and cheese stovetop masterpiece.

• 8 ounces elbow macaroni (about 2 cups)
• 2 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon mustard (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups water or low-sodium chicken broth

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 460 per serving

How to Make One Pot Mac and Cheese – Stovetop Easy Recipe Video

1. In a large pot over medium heat, melt the butter until foaming, about 1 to 2 minutes.
2. Whisk in the flour and cook for 1 minute to form a roux, stirring constantly to avoid lumps.
3. Slowly pour in the milk and water (or broth), whisking continuously until the mixture is smooth and starts to thicken, about 3 to 5 minutes.
4. Add the elbow macaroni, garlic powder, onion powder, salt, pepper, and Dijon mustard if using. Stir to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally until the pasta is tender and the sauce is creamy.
6. Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
7. Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of milk to loosen it up.
8. Serve immediately, garnished with parsley or your favorite herbs if desired.

Tips for the Best Results

• Use whole milk for the creamiest sauce; avoid skim or fat-free varieties as they won’t thicken as well.
• Stir frequently during cooking to prevent the pasta from sticking to the bottom of the pot.
• Don’t overcook the macaroni; it should be tender but still hold its shape.
• Try mixing in different cheeses like Gruyère or Monterey Jack for a unique flavor twist.
• If the sauce thickens too much after resting, gently reheat with a splash of milk to restore creaminess.

Storage and Reheating

Store any leftover one pot mac and cheese in an airtight container in the refrigerator for up to 3 days. To freeze, place portions in freezer-safe containers and keep for up to 2 months.

When reheating, warm the mac and cheese gently on the stovetop over low heat or in the microwave, adding a little milk to bring back the creamy texture and prevent drying out.

Frequently Asked Questions

Can I use different pasta shapes for this recipe?

Yes! While elbow macaroni is classic, you can use shells, rotini, or penne. Just adjust cooking time as needed since some shapes cook faster or slower.

Is it possible to make this recipe dairy-free?

You can substitute dairy milk with unsweetened plant-based milk and use dairy-free cheese alternatives, but the texture and flavor may vary slightly from the traditional version.

Can I add vegetables or protein to this one pot mac and cheese?

Absolutely! Stir in cooked vegetables like broccoli or peas, or add cooked chicken or bacon for a heartier meal. Add them near the end to keep textures fresh.

How do I prevent my mac and cheese from becoming gummy?

Be careful not to overcook the pasta and avoid excessive stirring once the cheese has been added. Also, use a proper roux to thicken the sauce for a smooth texture without gumminess.