Mac and Cheese doesn’t get better than this. Extra creamy, ultra cheesy, and all made in one easy pot.
If you’d rather use a pressure cooker, try my favorite Instant Pot Mac and Cheese!
author’s note
Cheesy, Creamy, Gone in Seconds!
Like many of you, I’ve got kids who are obsessed with mac and cheese. Pretty normal, right? But my daughter takes it to the next level. She’d pick mac and cheese over brownies, cookies, or even cake. She’s even asked for it at breakfast.
So yes, I make mac and cheese a lot. And after plenty of trial and error, I’ve finally perfected the easiest, most delicious stovetop version. I’m hooked, my kids are hooked, and I love how simple it is with hardly any cleanup.
Ingredients
| Category | What to Use | Tip or Swap Idea |
|---|---|---|
| Thickening | Unsalted butter & all-purpose flour | Swap with gluten-free flour blend if needed |
| Liquid | Whole milk + chicken broth | Use all milk for extra richness or all broth for a lighter version |
| Pasta | Elbow macaroni or any small pasta with a similar cook time | Swap with shells, cavatappi, or small penne for a fun twist |
| Cheeses | Freshly grated mozzarella, sharp cheddar, and Parmesan | Try Colby Jack, Gruyère, or white cheddar for a different flavor combo |
| Seasonings | Salt, pepper, garlic powder, onion powder, mustard powder, paprika | Add a pinch of cayenne or chipotle powder for subtle heat |
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 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!
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.
Storage
Make Ahead And Storage Tips
- This mac and cheese is best fresh, but can be stored in the fridge for 2–4 days.
- To reheat, add a splash of milk or broth and microwave partially covered, stirring often.
- To make ahead, cook the pasta slightly less and don’t add the cheese. Cool, store, then reheat on the stovetop and stir in cheese just before serving.
What To Serve With Mac and Cheese:
Green Salads
Garden Salad
Side Dishes
Roasted Broccoli
Appetizers
Life-Changing No-Knead Dinner Rolls
Side Dishes
Baked Beans Recipe
Mac and Cheese Recipe
This one-pot Mac and Cheese is the best—tender pasta, a rich cheese blend, and a flavorful seasoning mix make it the creamiest, cheesiest mac you’ll ever try!
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk
- 2-1/2 cups chicken broth
- 2-1/2 cups uncooked elbow macaroni
- 1/2 cup freshly shredded mozzarella cheese see note 1
- 1-1/2 cups freshly shredded sharp Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese see note 2
- Hot sauce optional, for serving
Instructions
- In a large, nonstick pot, melt butter over medium heat. Whisk in flour until smooth, 1 minute. Add all seasonings, whisking constantly. Gradually add the milk, whisking until thick (1–2 minutes). Slowly add chicken broth, while constantly whisking. Bring to a boil.
- Once boiling, add uncooked macaroni. Stir with a wooden spoon. Reduce heat to medium-low, allowing a gentle bubble across top when not stirring. Stir often, scraping the bottom of the pot, 8–11 minutes, until pasta is just cooked (but still a bit firm) and sauce slightly thickens. If it looks too saucy, don’t worry—it will thicken with cheese. See note 3 for troubleshooting.
- Remove pot from heat. Sprinkle in one cheese at a time, stirring gently until fully melted before adding the next listed cheese. Adjust seasoning to taste.
- Enjoy hot, optionally with a dash of hot sauce.
Video
Recipe Notes
Note 1: Freshly shred mozzarella and cheddar, then gently pack into measuring cup for accurate measurement. Use sharp or extra sharp cheddar for the most flavor.
Note 2: Grab Parmesan from the block and grate on the small holes of a grater.
Note 3: Troubleshooting: Remove from the stove as soon as pasta is al dente, meaning it should be firm but not hard. The pasta will keep cooking and absorbing liquid as you add the cheese. It’s better to undercook slightly than overcook; you can’t fix mushy pasta. If the sauce is too thick, add a little more milk. If it’s too thin or the pasta isn’t fully cooked, simmer on low heat for an extra 1–2 minutes.
Storage: Mac and cheese is best enjoyed right off the stovetop! It will continue to thicken (pasta continues to absorb any surrounding liquid) the longer it sits.
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 56.5g | Protein: 31.1g | Fat: 30.8g | Cholesterol: 91.2mg | Sodium: 1292.7mg | Fiber: 2.3g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s sister, I have made this recipe and love it! So so easy to make, and really takes Mac and Cheese to the next level!
Is it 2 cups of milk as listed in the ingredients, or 1.5 cup of milk as listed in the directions? Thx!
Hey Monica, I double checked and it just says 2 cups, I think you’re getting confused with the 1-2 minutes you cook the milk in the pot. But to clarify it is 2 cups milk! Thanks!