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One Pot Mac And Cheese

This Mac and Cheese recipe is the absolute best! It’s got tender pasta, a blend of delicious cheeses, and the “secret” is in the amazing seasoning blend. Made in just ONE POT, this mac and cheese is the richest, cheesiest, and creamiest around!

If you’d rather use a pressure cooker, try my favorite Instant Pot Mac and Cheese!

One Pot Mac And Cheese

Like many of you, I know it’s not unusual to say my kids are obsessed with mac and cheese. It’s common, right? But my daughter takes it to the next level. She would rather have mac and cheese than brownies, chocolate cookies, or cake. Seriously, she even asks for it for breakfast!

Obviously, I end up making mac and cheese quite often in my house. And I’ve finally perfected the easiest and most delicious stovetop recipe. I’m hooked on it, my kids can’t get enough, and I’m even more obsessed because it’s so simple to make and clean up is a breeze!

This Mac and Cheese Recipe Is…

Downright Delicious: Classic and creamy — a total crowd-pleaser!
Made with Simple Ingredients: Uses basic pantry staples.
Quick to Make: Ready in about 20 minutes — no veggie chopping needed!
Customizable: Easily add your favorite mix-ins.
A One-Pot Wonder: Just one dish to wash!

Ingredients

Thickening: Butter and flour are key to getting a nice thick sauce. Use regular, unsalted butter to control the saltiness and all-purpose flour for best thickening.
Liquid: Whole milk creates a rich, creamy texture. Balancing milk with chicken broth makes sure this dish isn’t too heavy. The broth adds a great savory flavor to the mac.
Pasta: Elbow macaroni, the traditional choice, is perfect for holding the sauce, but any small pasta that cooks in a similar amount of time will also work well.
Cheeses: Freshly grated cheese ensures a smooth melt and rich flavor. Mozzarella adds stretchiness, sharp cheddar brings depth, and Parmesan offers a nutty, salty touch. (Use leftover cheese in my favorite one pot Taco Spaghetti!)
Seasonings: A blend of salt, pepper, garlic powder, onion powder, mustard powder, and paprika perfectly seasons the mac and cheese, making it absolutely delicious.

The cream sauce being whisked together in the pot for this one pot mac and cheese.

How To Make Mac And Cheese

The full recipe is below, but here’s a quick overview:

Start with the Base: Melt butter in a pot on medium heat. Mix in flour until it’s smooth. Keep stirring so it doesn’t get lumpy.
Add Liquids: Slowly pour in milk and broth, stirring until it gets thick and creamy.
Cook the Pasta: Put the pasta in and cook on low heat. Stir often to stop it from sticking.
Mix in Cheeses: Take the pot off the heat and add the cheeses one by one, stirring until they melt and the sauce is smooth.
Season and Serve: Taste it and add more salt or spices if you need to. Serve it warm and enjoy!

Cooking Tips For Mac and Cheese

Set Out Milk: Set out milk first thing — the less cold it is, the quicker the dish will go.
Pick Cheeses You Like: Try some different cheeses like gruyere, gouda, or others. Mix and match your favorites!
Take Pot Off: As soon as the pasta is almost tender, take it of the stovetop. Even though it still looks liquidy, it will continue to thicken especially when cheese is added. If it cooks too long, it thicken to much and be less creamy.
Grate Cheese Yourself: Avoid pre-shredded cheese from bags. They have stuff added that stops them from melting well. More tips for grating cheese below.

The pasta being added and the different cheese being mixed in.

How To Grate Cheese Quickly

Food Processor: For large amounts, use a food processor with a grating attachment. Cut the cheese into chunks that fit the feed tube.
Stand Mixer: If you have a KitchenAid mixer, use its cheese grating attachment. Right after shopping, grate the cheese and store in zippered bags for easy use come meal time.
For Soft Cheeses: Freeze for 15-20 minutes before grating to avoid messiness. This is especially useful for mozzarella.

VARIATIONS

One Pot Mac and Cheese Variations

Bacon Mac and Cheese: Add crispy, chopped bacon for a smoky, savory flavor.
Lobster Mac and Cheese: Include chunks of cooked lobster for a fancy twist.
BBQ Pork Mac and Cheese: Add in BBQ pulled pork for sweet and tangy.
Taco Mac and Cheese: Mix in a batch of taco meat and replace mozzarella and Parm with more cheddar.
Cajun Mac and Cheese: Spice it up with Cajun seasoning and sausage similar to this Cajun Sausage Pasta.
Add A Crispy Topping: Use the buttered-Panko topping from this Baked Mac and Cheese recipe.

Making Mac and Cheese Ahead of Time

This mac and cheese is best when made fresh. However, you can prepare it ahead of time, though it will be less creamy.

Cook it slightly less than usual and remove from the heat; do not add the cheeses yet.
Let it cool, then store in the fridge, covered in an airtight container.
To serve, reheat on the stovetop until warmed through, then remove from heat and stir in the cheeses.

What To Serve With Mac and Cheese:

Salad: Toss up a simple garden salad.
Veggies: Roast veggies like broccoli or carrots.
Chicken: Grilled or baked chicken is a tasty side to add protein.
Dinner Rolls: These no-knead rolls are perfect scooping up sauce.
Baked Beans: Sweet and savory, they’re a classic side.

STORAGE

Storing Mac and Cheese:

Like most one-pot pasta dishes, this mac and cheese is best eaten right after cooking.
Store leftovers in the fridge, in an airtight container, for 2-4 days.
To reheat, add a little milk or broth and microwave with plastic wrap partially covering it. Stir frequently to ensure even heating.

More One Pot Dinner Recipes You’ll Love:

One Pot Spaghetti with ground beef
Curry Chicken and Rice with coconut milk and veggies
Chicken Broccoli Rice Casserole with cheddar cheese
Sausage, Corn, and Spinach Orzo with Italian sausage
One Pot Burrito Bowls with black beans and corn

Roasted Asparagus (Two Ways!)

by Chelsea Lords

Roasted Asparagus is one of the best side dishes! It roasts quickly, in under 10 minutes, and becomes much more flavorful when cooked at a high temperature.

This recipe shares how to make oven roasted asparagus 2 different ways — a basic version and one with some crunch!

Serve this asparagus with Citrus Salad, creamy Mashed Potatoes, and Roasted Carrots for the perfect side dish line-up.

Roasted Asparagus Recipe

I love asparagus! It’s such a great vegetable that adds texture and flavor to so many dishes. It’s also perfect as a standalone side dish (especially for Easter or other holiday meals). Roasted Asparagus is also a great addition to a meat-heavy meal.

Some of my favorite meals using Roasted Asparagus is this One-Pan Sausage and Veggies, this Asparagus salad, or this One-Pan Lemon Chicken.

Besides how delicious it tastes, another great thing about asparagus is how quickly it can be ready. In only about 10 minutes of roasting time, you can have this amazing dish on your table.

Roasting Is The Best Way To Cook Asparagus

When you roast asparagus at a high heat, it caramelizes the outside while keeping the inside nice and tender. This cooking method really brings out the best possible flavor and delivers the best texture.

Ingredients In Oven Roasted Asparagus

Asparagus: The star of this recipe — asparagus shines when roasted, which brings out its flavors. Remember to snap off the woody ends before cooking to ensure tenderness throughout the spear.
Olive Oil: This ingredient helps the seasonings stick and makes sure the asparagus roasts evenly.
Seasonings: A simple combination of salt, pepper, and garlic powder is all you need to for a great flavor.
Breadcrumbs (optional): These add a delicious crispy texture. If you’re in a pinch, regular breadcrumbs can be used instead.
Parmesan Cheese (optional): This cheese melts beautifully and gives the asparagus a savory/salty flavor. I like freshly grating the cheese to get the best melt.

How To Roast Asparagus

Preheat: Set the oven to 425°F.
Prepare Asparagus: Rinse and completely dry the asparagus. Snap off the woody ends.
Season: Lay the asparagus on a baking sheet, drizzle with olive oil, and season. Toss to coat evenly.
Add Toppings: Optionally, add breadcrumbs and Parmesan cheese, tossing for even coating.
Arrange: Spread the asparagus in a single layer to make sure they evenly roast.
Roast: Bake for 7-11 minutes, or until tender and lightly browned.
Serve: Enjoy the roasted asparagus hot from the oven!

QUICK TIP

Watch Asparagus Size: Since there can be a lot of variation, check to make sure the spears are cooked rather than only timing it.

How To Prepare Asparagus For Roasting

Rinse in cold water and dry completely by rolling in towels. If the asparagus is wet, it won’t roast correctly.
Working with one at a time, hold the bottom and middle of a spear.
Bend gently until it snaps at the natural tender point.
Discard the tough end and keep the top for cooking.

FAQs

Shopping For and Storing Asparagus

Pick straight, full asparagus with moist ends. Choose between thin stems (sweeter, more tender) and thick stems (meatier, stronger flavor).
To store: Cut 1 inch off the bottom, stand in a cup of water (1-2 inches), refrigerate, and loosely cover with plastic for 5-6 days.
Signs of bad asparagus: slimy texture or bad smell.

When Is Asparagus Fully Cooked?

Asparagus is done when it’s bright green and slightly crunchy.
Check doneness with a fork or taste: too hard is undercooked, too soft is overcooked.

Why Is My Oven Roasted Asparagus Soggy?

Soggy asparagus happens if it’s too crowded on the tray, too oily, cooked at too low of heat, overcooked, or wet before roasting. Space them out, use less oil, cook at high heat, and dry them well.

How Long To Roast Asparagus:

I’ve found that roasting asparagus at 425°F works best. Depending on how thick the spears are, they should be done in 7-11 minutes.

STORAGE

How To Store Leftover Roasted Asparagus

After roasting asparagus, it’s best to eat it right away because it can become soft when stored. If you need to store it:

Allow it to cool first then place it in an airtight container.
Keep it in the refrigerator for up to 3 days.

What To Serve With Roasted Asparagus

Shepherd’s Pie a meat and veggie pie with mashed potato topping.
Crock Pot Roast with the best Tuscan seasoning blend.
Bruschetta Chicken a great Spring meal with fresh basil.
Baked Ziti with Chicken cheesy comfort food!
Stuffed Shells simple to make and a total crowd pleaser!

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Roasted Asparagus Recipe

4.86 from 7 votes

- Review this recipe

Roasted Asparagus is one of the best side dishes! It roasts quickly, in under 10 minutes, and becomes much more flavorful when cooked at a high temperature.

Easy roasted asparagus with fresh parmesan cheese and lemon slices.

Print Recipe

Roasted Asparagus Recipe

4.86 from 7 votes

- Review this recipe

Print Recipe

Roasted Asparagus is one of the best side dishes! It roasts quickly, in under 10 minutes, and becomes much more flavorful when cooked at a high temperature.

Course Side Dish, Vegetarian

Cuisine American, Vegetarian

Keyword Roasted Asparagus

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 - 8 servings

Chelsea Lords

Calories 173kcal

Author Chelsea Lords

Cost $5.52

Equipment

large sheet pan, for roasting

Ingredients

▢ 1 pound asparagus
▢ 1.5 tablespoons olive oil
▢ 1/4 teaspoon EACH: salt, pepper, garlic powder

Topping Options

▢ Optional 1: 1 large lemon (2 tbsp juice) plus freshly grated Parmesan cheese (2-4 tbsps) (Note 1)
▢ Optional 2: 1/4 cup of each: panko breadcrumbs & freshly grated Parmesan cheese (Note 2)

US - Metric

Instructions

PREP: Preheat the oven to 425°F (220°C). Set out a large baking sheet.
ASPARAGUS PREP: Rinse asparagus under cold water and dry completely (you can quickly dry them by rolling the spears between two kitchen towels). Break off the woody ends by bending each spear until it snaps naturally.
SEASON: Arrange the asparagus on the baking sheet. Drizzle with olive oil, then add salt, pepper, and garlic powder. Toss with hands to coat evenly.
OPTIONAL TOPPING: If using, evenly sprinkle the panko and Parmesan over the asparagus, then toss gently to coat.
SPACE: Spread the asparagus in a single layer on the sheet, ensuring they are not overlapping. It’s okay if some of the breadcrumb/Parmesan mixture falls onto the pan.
ROAST: Bake for 7-11 minutes, or until the asparagus is tender, lightly browned, and the cheese has melted. Cooking time may vary based on the thickness of the spears.
FINISH: Transfer the asparagus to a serving plate. Scatter any toasted breadcrumb bits from the tray over the spears. If not using the breadcrumb mixture, drizzle freshly squeezed lemon juice over the asparagus before serving. A sprinkle of Parmesan also goes nicely with lemon.
ENJOY: Enjoy immediately while hot.

Video

Recipe Notes

Note 1: If using, grab Parmesan from the block and grate it with a microplane for the BEST texture.

Note 2: Panko breadcrumbs add an amazing crispy texture, but regular breadcrumbs can also be used in a pinch. Panko can typically be found in the Japanese cuisine section or alongside regular breadcrumbs in grocery stores.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Citrus Salad

by Chelsea Lords

Citrus Salad is a delicious mix of citrus, avocado, and pistachios, with a sweet orange dressing. It’s one of the best salads I’ve ever tasted and a complete show-stopper!

Use leftover citrus in this Citrus Quinoa Salad or Cuban Mojo Chicken with citrus avocado salsa.

Citrus Salad

This salad is unique and fun because it doesn’t use lettuce. Instead it’s made by layering sweet citrus fruits, (optional) roasted beets, and creamy avocado. It’s an absolutely gorgeous dish with a mix of textures and fresh, light flavors — perfect for spring.

This salad always makes it on my Easter menu and year after year, it is always one of the most popular dishes. In fact, it’s often my go-to choice whenever I’m asked to bring a salad between winter and spring!

The salad includes several different citrus fruits, which are usually available from December to May. I typically choose four kinds of citrus, but you can pick according to your preference and what the stores have.

Citrus Salad Dressing

This dressing has a subtle sweetness that brings out all the salad’s flavors. Here are some tips:

Choose high-quality olive oil: The better the olive oil, the tastier your dressing will be. Look for extra-virgin olive oil for the best flavor.
Mix the beets with dressing: After roasting the beets, mix them with some dressing while they’re still warm. This helps the beets soak up the flavor and makes them taste better in the salad.
Use the right tools: A small grater (like this one) can help you get just the orange zest without the bitter white part. A citrus juicer can make squeezing the oranges easier.
Add dressing gradually: Since the dressing doesn’t adhere super well to the citrus, start by adding half of it and then add more as needed. This way, you prevent all the dressing from just sitting at the bottom of the bowl.

The Citrus in This Salad

This salad features a variety of oranges, though you can choose based on what’s fresh and available. Aim to include at least three different types to add variety.

Cara Cara Oranges: These are sweeter and less acidic than regular navel oranges, with a cranberry-like tang. They look like navel oranges on the outside but have a unique, rich pink, seedless flesh inside.
Blood Oranges: Known for their deep red flesh, blood oranges offer a distinct flavor with raspberry notes.
Tangelos: A cross between tangerines and grapefruit, tangelos are very juicy and taste similar to tangerines.
Navel Oranges: Navel oranges are less tangy and very sweet, adding a delicious flavor to the salad.

Other fruits that also work well in this citrus salad include Valencia oranges, grapefruit, clementines, and mandarins, all of which are great options.

Other Citrus Salad Ingredients

Avocado: Use avocados that are fully ripe for a delicious creamy texture. To check if an avocado is ripe, press near where the stem is. If it feels like the tip of your nose, it’s ready for the salad.
Basil or Mint: Basil gives the salad a slightly sweet and savory taste. You can use mint instead for a different flavor.
Goat Cheese or Feta Cheese: Goat cheese goes well with the beets, citrus, and avocado, but feta cheese works great too. You can leave out the cheese if you want a vegan-friendly salad.
Pistachios or Almonds: Choose nuts that are dry roasted and lightly salty — more flavor for no extra effort.
Beets: Beets are great in this salad, but you can use more citrus instead. For quicker prep, buy beets that are already roasted and peeled, or even canned beats work.

QUICK TIP

To avoid stains, peel and cut the beets on paper and wear gloves. You can keep and cook the beet leaves like spinach or kale. Wash them, take off the hard stems, and cook them in a pan.

How To Make Citrus Salad

Dressing: In a jar, mix together dressing ingredients. Shake to combine and then chill until ready to use.
Optional: Roast Beets: Heat oven, trim beets, wrap in foil, bake until tender. Cool, peel, slice, mix with dressing, and refrigerate.
Citrus & Avocados: Slice the peels off of the citrus and remove seeds. Slice avocados.
Assembly: Layer citrus, beets, avocado on a plate. Add cheese, nuts, basil if desired. Drizzle with dressing. Only dress what you’ll eat right away.

Preparing The Citrus

To get the citrus ready and remove the bitter parts, follow these steps:

Use a very sharp knife to make it easier.
Cut the top and bottom off the fruit, then put it flat on a cutting board.
Slice around the fruit to remove the peel and the white part, moving from top to bottom.
Keep going until all the peel and white part are off.
Thinly cut the fruit into slices or half-slices.

If slicing is hard or frustrating, just peel the citrus with your hands and break it into pieces for the salad.

STORAGE

Citrus Salad Storage

Citrus Salad should be eaten fresh as it doesn’t keep well. The dressing can make the pistachios soft, plus the avocados will begin to brown.

To Make Ahead:

Cook beets and prepare dressing beforehand. Keep in the fridge.
Chop pistachios early and store in an airtight bag at room temp.
Cut avocado and citrus just before serving.
Assemble the salad at serving time.

More Salad Recipes

Beet Salad with a citrus-balsamic dressing
Strawberry Poppy Seed Salad with candied almonds
The best Cobb Salad with an herb dressing (no mayo!)
Mango Salad with a cinnamon-yogurt dressing
Thai Quinoa Salad with a peanut dressing

Baked Chicken Bites

by Chelsea Lords

Baked Chicken Bites are the absolute BEST, delivering an easy, protein-packed meal that’s sure to be a hit with the whole family! Simply cube the chicken, season, and bake for just 12 minutes to get tender, flavorful results every time.

Alternatively, try my original baked chicken breast recipe, which uses whole chicken breasts.

Baked Chicken Bites are the BEST!

I’m so excited to share this recipe! My kids, who love chicken, say it’s the best chicken ever. Plus, anything on skewers makes eating dinner more fun!

This recipe is quick to prepare, and the results are amazing: tender chicken pieces with tasty, charred outsides and just the right seasoning.

Make a double batch to enjoy for dinner and save leftovers for recipes that call for pre-cooked chicken or for your weekly meal prep.

Why I Love This Recipe:

Quick Preparation: Only 12 minutes total bake time, great for busy nights!
Easy to Make: These baked chicken bites are something I can mindlessly prep while listening to a podcast.
Protein-Packed: Chicken is full of protein, so it’s very satisfying.
Minimal Ingredients: Needs just a few pantry basics.
Flavorful: The spices make it taste amazing!