Creamy One Pot Macaroni and Cheese – Ready in 15 Minutes
on Mar 02, 2015, Updated Dec 19, 2024
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This One Pot Macaroni and Cheese is so simple that you’ll wonder why you haven’t always made it this way — ready in 15 minutes and only one pot to clean!
I have all kinds of macaroni and cheese recipes on the blog, from a Crock-Pot version to green mac and cheese, and today I have a Creamy One Pot Macaroni and Cheese to add to the collection.
My other stove-top macaroni and cheese recipe is still a favorite, but I don’t always have canned milk. The difference is that this recipe makes a thick and sticky macaroni and cheese (it almost has the texture and taste of baked macaroni to me), while the other recipe has almost a runny sauce.
They are both excellent but different enough that I wanted to share both recipes.
Table of Contents
Why You’ll Love This One Pot Macaroni and Cheese Recipe
- Quick Meal: This mac and cheese can be ready in 15 minutes!
- Extra Easy: You cook the macaroni right in the milk, which helps to make the sauce. It’s really such an easy way to make macaroni and cheese.
- Yum Yum: Cooking the pasta in the milk results in an ultimate creamy comfort food.
- Simple Recipe: I’ve simplified making mac & cheese to what feels like an art form, or at least an art form for a busy mom! This method requires only 1 pot so the cleanup is as easy as it gets.
🧀 My kids are typical mac and cheese fans, and I have often relied on an easy homemade macaroni and cheese for quick lunches!
Recipe Ingredients
- Milk — whole milk will be the creamiest
- Butter
- Elbow macaroni — or another similar pasta
- Cheddar cheese — mild or sharp, your choice!
- Salt and pepper
See the recipe card below for full information on ingredients and quantities.
How to Make One Pot Mac and Cheese
- Add milk, butter, and macaroni noodles to a large pot.
- Cook on medium, stirring often, until the noodles are cooked, about 15-18 minutes.
- Add the cheese and salt, stirring until melted.
- Taste and adjust seasonings, adding more cheese if desired.
Recipe FAQs
I prefer elbow macaroni, but bow tie, fusilli, and penne pasta also work well.
You can use water instead, but your mac n cheese will be less creamy.
If you end up having too much liquid in your macaroni and cheese, bring the contents back to a boil and cook until the desired consistency. Be sure to stir constantly to keep the milk and cheese from sticking to the bottom of the pot and burning.
The stuff in the blue box is not ideal for leftovers. The sauce gets powdery and has a weird texture. But this one-pot mac and cheese tastes SO good reheated. You still have the creamy factor, and the flavors have a chance to deepen. I recommend eating the leftovers within 1-2 days and storing them properly in the refrigerator.
Expert Tips
- No Draining: You don’t need to drain the pasta in this recipe. Cooking the pasta directly in the milk makes it extra creamy, and the sauce sticks to it much better.
- Whole Milk: To get the full creaminess factor, I recommend using whole milk or at least 2%.
- Cheesiest: Use mild or sharp cheddar, adding more cheese if needed to achieve the true cheesy taste you’re looking for.
Ultimate Mac & Cheese Collection
If two recipes starts a collection, then I have a serious mac and cheese recipe collection going strong! It’s just such a staple recipe, and I have found so many ways to do it a bit differently, so here are a few of my faves.
- An easy classic homemade macaroni & cheese.
- My Instant Pot mac & cheese because why not?
- There’s even a CrockPot mac and cheese recipe that’s good, too.
More Pasta Recipes to Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Creamy One Pot Macaroni and Cheese
Equipment
Ingredients
- 2 1/2 cups whole or 2% milk
- 3 tablespoons butter
- 2 cups dry elbow macaroni
- 1 to 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- More salt and pepper to taste
Instructions
- In a large pot add the milk, butter, and macaroni noodles. Turn the burner on medium and bring the mixture to a simmer, stirring often.
- Reduce the heat if the milk seems to stick to the bottom of the pan and stir often until the noodles are cooked through, about 15-18 minutes. Slow and low is your friend here. If you cook this too fast and hot, the milk will curdle.
- Stir in the cheese and salt until everything is melted.
- Depending on the type and sharpness of cheese you may want to add up to another cup of cheese. Taste it and see. I used a moderately sharp cheddar and liked it at about 1 and 1/4 cups of cheese. If I had used something milder I think I would have used more.
- Serve right away.
Video
Notes
- Don’t boil the noodles; just simmer them gently, or the milk will curdle, and your mac and cheese will have a gross texture.
- Whole milk is the best choice for creaminess, but 2% will also work.
- I’ve made this a handful of times and each time I used a different amount of cheese, depending on my mood and how much cheese I have in the fridge. The milder the cheese, the more I think it needs to get a good cheese flavor.
- If it has too much liquid, bring the contents back to a low boil and cook until the desired consistency, stirring constantly.
This was awesome! This is so much easier than making a roux in one pot while you boil the pasta in another pot. We used whole wheat macaroni, and roughly doubled the recipe. Also, we didn’t measured anything, and we added some seasoning (garlic powder, mustard powder and cayenne). Thank you so much for posting!
Hooray for a great review! Thanks for taking the time to comment and I’m so happy you liked it. We love this recipe too.
This was fantastic! We made this last week and it was perfect.
This is such a great recipe! I have been making it a lot and experimenting with adding veggies, meat, and different spices. It’s so versatile and even amazing just as written. Thanks for sharing! 🙂
Hurray for great reviews!!! Thanks girl!
It got grainy for me too. Not my fave.
That happens if the milk gets cooked too hot. I have another favorite though that isn’t so fussy: https://www.blessthismessplease.com/easy-homemade-mac-and-cheese/
I did not think this recipe was good. The consistency was weird , I am assuming from the boiled milk. Definitely NOT the best Mac n cheese recipe.
Next time try the whole milk! It doesn’t curdle like a lesser fat milk…
We love this recipe for Mac & cheese. I always wind up using more liquid, and I like to stir in seasonings while cooking. A bit of freshly ground black pepper is always good. Sometimes, I also add onion powder, a dash of mustard powder, a bit of nutmeg–any or a combination. So good!
Made this for dinner tonight. Delish and the kids are asking for seconds!
This looks so great. 🙂
We always made snow ice cream with some snow, some white sugar and some canned milk…..now I am drooling!
Us too! I found the recipe and I’ll post it later today!!! It was better than I remembered!
This is seriously THE best macaroni and cheese ever! I have tried so many recipes and they never quite turn out. I was in the mood for some comfort food today with all the snow, and when I saw your recipe I had to try it. It was so creamy and just the taste I have been looking for. You made my day! Thank you 🙂
Such a fast turn around!!! I’ll take it! I’m so glad you liked it! Thank you for letting me know, totally made my day.
That looks delicious! And I would be totally interested if you come up with one for the slow cooker!!!
Yummy! This looks delicious and easy! I always have these ingredients on hand so I can make this anytime! Great recipe!