Let me take you back to a cold, blustery night when the only thing on my mind was comfort food—and fast. The kind of night where the idea of scrubbing multiple pans was too much, but my craving for cheesy pasta couldn’t be ignored. So, I threw everything into one pot with a prayer and a promise… and out came this creamy, soul-soothing one pot mac and cheese.
Oh, friend. It was love at first bite.
Ever since that magical night, this recipe has earned a permanent spot in our weekly dinner rotation. It’s a warm hug in a bowl—creamy, dreamy, and ridiculously simple. Whether you’ve got picky eaters at the table or you’re just in need of an easy dinner win, this dish has your back.
Why You’ll Love This Recipe
- One pot wonder: Minimal dishes, maximum comfort.
- Fast & flavorful: Dinner on the table in under 30 minutes.
- Creamy texture: Silky, cheesy sauce clings to every bite.
- Kid-approved: Even the picky eaters ask for seconds.
- Easily customizable: Toss in veggies, protein, or a little heat!
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner | American | 5 mins | 20 mins | 25 mins | 4 servings | Beginner |
Ingredients
(No measurements here—those are in the full recipe card below!)
- Elbow macaroni – Classic shape that holds the creamy sauce beautifully.
- Sharp cheddar cheese – Adds richness and depth. Grate it fresh if you can!
- Whole milk – Makes the sauce ultra creamy. A splash of cream takes it over the top.
- Butter – Adds silky texture and flavor to the sauce.
- Garlic powder – A tiny touch adds warmth and dimension.
- Salt & black pepper – Essential for balance. Season to taste!
Full recipe card is below.
How to Make It
Step 1: Get Everything Ready
Gather your ingredients and get comfy—you’re about to stir up something magical.
Step 2: Cook the Macaroni
In a large pot, add your macaroni and just enough water to cover. Bring it to a gentle boil over medium heat. Stir often to prevent sticking. Cook until al dente—just tender with a bit of bite.
Step 3: Add the Creamy Base
Lower the heat and stir in milk, butter, garlic powder, and a pinch of salt and pepper. Stir gently and watch as the butter melts and starts creating that rich, creamy base.
Step 4: Cheese Time
Here’s the best part: slowly stir in your shredded cheddar cheese. Let it melt into the sauce until everything’s silky smooth and irresistibly gooey.
Step 5: Taste & Adjust
Take a taste. Want more cheese? More salt? This is your moment to make it sing.
Step 6: Serve It Up
Spoon into bowls and serve warm. Maybe light a candle. Maybe don’t. Either way, this is pure comfort.
Pro Tips for Success
- No rinsing pasta – That starchy water helps the sauce stick. Skip the rinse.
- Use block cheese – Freshly shredded melts smoother than bagged cheese.
- Keep stirring – Helps prevent clumps and ensures even creaminess.
- Low heat for cheese – Don’t rush this part! Gentle heat = velvety sauce.
- Add milk gradually – You can always add more, but you can’t take it out!
Flavor Variations
- Veggie-packed: Stir in spinach, peas, or roasted broccoli.
- Meaty: Add cooked chicken, crumbled bacon, or ground sausage.
- Spicy kick: Try red pepper flakes, hot sauce, or chopped jalapeños.
- Fancy it up: Swap some cheddar for gruyère or smoked gouda.
Serving Suggestions
Pair with:
- A crisp green salad
- Garlic toast or crusty bread
- A glass of white wine or warm cider
Want to get cozy? Eat it straight from the pot with a wooden spoon—I won’t judge.
Make-Ahead & Storage
To prep ahead, cook the pasta and set it aside. When you’re ready to serve, add the rest of the ingredients and warm it up. It keeps beautifully in the fridge for up to 3 days in a sealed container.
Leftovers
Mix leftover one pot mac and cheese with chopped veggies or cooked meat for an easy casserole. Or spoon it into halved bell peppers and bake for a fun twist!
Freezing
You can freeze it—just let it cool completely and portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
For stovetop reheating, use a skillet on low with a splash of milk. Stir gently until it loosens up and turns creamy again. Microwave works too—just add a little milk and stir every 30 seconds.
FAQs
Can I use gluten-free pasta?
Yes! Just keep an eye on cooking time, as it tends to cook faster.
Can I use non-dairy milk?
Absolutely. Use unsweetened oat, almond, or soy milk—just avoid vanilla flavors!
Can I double this recipe?
Totally! Just use a bigger pot and stir with care.
How do I make it extra cheesy?
Easy—add more cheese! You can also fold in a scoop of cream cheese or a splash of heavy cream for extra decadence.
Final Thoughts
This one pot mac and cheese is everything I love about home cooking—simple, warm, comforting, and just a little indulgent. It’s the kind of meal that brings everyone to the table with big smiles and second helpings. Whether you’re feeding your family on a busy weeknight or sneaking a bowl for lunch in peace, this recipe is here to make your day a little cozier.
Now go grab your pot and make some magic.
One Pot Mac & Cheese
Ingredients
Pasta
- 2 cups macaroni Use elbow pasta for a traditional shape.
Cheese Sauce
- 2 cups shredded cheddar cheese Sharp cheddar adds depth of flavor.
- 1 cup milk Use whole milk for creaminess; a splash of cream can enhance it.
- 2 tablespoons butter Adds silkiness to the sauce.
- 1 teaspoon garlic powder Elevates the flavor.
- Salt and pepper To taste; essential for balancing flavors.
Instructions
Preparation
- Preheat your heart! Gather all ingredients, and let’s get ready for some cheesy magic.
Cooking
- In a large pot, combine 2 cups of macaroni and 2 cups of water over medium heat. Stir occasionally as the water starts to simmer. Cook until the pasta is al dente, about 6-7 minutes.
- Once pasta is cooked, reduce heat to low. Add 1 cup of milk, 2 tablespoons of butter, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper. Stir gently as the butter melts.
- Add 2 cups of shredded cheddar cheese and stir slowly until melted and creamy.
Serving
- Scoop the one pot mac & cheese into bowls and serve immediately.