Mac and Cheese Recipe

The dish in a pot with a spoon scooping some out.

5 from 2 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Side Dish

Cuisine: American

Keyword: mac and cheese, mac and cheese recipe, one pot mac and cheese

Servings: servings

Author: Chelsea Lords

Cost: $16.12

Equipment

Large pot

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

US - Metric

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

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