The method for this super yummy creamy and cheesy One Pot Mac and Cheese recipe is streamlined to cut down on dishwashing—and it is absolutely the yummiest dish of mac and cheese to share with the family!
With all of the easy toddler pasta recipes on my site, I knew I was missing the master, basic, yet most delicious one pot mac and cheese option. It’s a simplified version of my One-Pot Broccoli Mac and Cheese and is so darn fast and yummy!
Quick Look: One Pot Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Serving: 4-6
- Flavor Profile: Creamy, classic mac and cheese flavor
- Difficulty: Easy, perfect for everyday toddler meals
- Why to Make: It’s a quick, yummy homemade mac and cheese option
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Table of Contents
This is my favorite easy mac and cheese recipe since it takes the same amount of time to make as boxed mac and cheese, yet I can make it from basic pantry staples I usually have.
You can serve it plain like I am showing here, or you can easily add veggies, protein, and more fiber. It’s so versatile as an easy toddler meal!
Why This Recipe Works
You can customize the flavor and creaminess to make it just right for your family. And this easy recipe has less added sodium than store bought boxed mac and cheese and reheats so well.
(You might like a few other favorite mac and cheese recipes including Sweet Potato Mac and Cheese, Cheeseburger Pasta, Baked Mac and Cheese, and Cauliflower Mac and Cheese.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make One-Pot Mac and Cheese so you know what to pick up from the store or have ready.
- Chicken or vegetable broth: The pasta cooks in broth to ensure it has an undertone of flavor. You can use either reduced sodium chicken broth or vegetable broth, as you prefer.
- Elbow or mini shell pasta: I prefer to make mac and cheese with either elbow pasta or small shells because that’s what my kids expect and also because those small shapes cook quickly and evenly in the broth.
- Cheddar cheese: Shredded cheddar cheese works here to add the cheesy, creamy flavor and texture. You can use shredded cheese from the store or shred it on a box grater. It often blends without any graininess at all if you shred the cheese yourself, though I have had good results with bags of shredded cheese, too. (It can vary a little by brand.)
- Milk (or heavy cream): Adding a small amount of milk or cream at the end of the pasta cooking time helps ensure that the easy mac and cheese has the texture we want.
- Butter: I add unsalted butter to the pasta and cheese mixture for extra creaminess.
- Cream cheese (optional): Adding a small amount of cream cheese is optional to add even more creaminess.
- Onion powder, black pepper, salt (optional): You can add spices or herbs for more flavor in the mac and cheese if you’d like. (We usually have it plain and it’s so yummy!)
Featured Review⭐️⭐️⭐️⭐️⭐️
“SO yummy and easy to make!! This will be come a family staple, I’m sure of it. Love that it didn’t take 3 kinds of cheese, making a rue, etc but it tastes like it took longer than it did 🎉🎉” —Gabby
How to Make One-Pot Mac and Cheese
Here’s a preview of how to make this One-Pot Mac and Cheese so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the broth to a large pot. Bring just to a boil, then reduce to medium-high. Stir in the pasta and salt.
Step 2. Cook until the pasta is just soft.
Step 3. Turn the heat off and stir the milk, cheese, butter, and cream cheese into the pasta mixture.
Step 4. Serve warm or store for later.
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One-Pot Mac and Cheese FAQs
Sprinkle the cold mac and cheese with a little water or milk in a heat-safe bowl. Cover with wax paper or a plate and heat in 15 second increments, stirring in between, to return the mixture to the creamy state. (It firms up when cold.)
Sometimes, the type of cheese you use doesn’t melt into the mixture entirely, making it look a little grainy. You can avoid this by grating the cheese on a box grater yourself. That said, I have used different brands of shredded bagged cheese from the store and have only had this issue one time. It’s less common than you might think!
Feel free to add cooked, minced broccoli to the finished mac and cheese, or to add peas, or to add diced chicken to add more nutrition to the dish.
How to Store
Store leftover One Pot Mac and Cheese in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through, in the microwave.
Best Tips for Success
- The size of the pasta you use may alter the cooking time slightly. This recipe was tested with small shell pasta, so any kind that’s a similar size should work the same.
- I don’t often call for using only a half-pound of pasta, but this is very filling, so I went with a smaller amount here to avoid a ton of leftovers. If you want to use a full pound, click the “2x” in the recipe card to adjust it up.
- Add the optional spices to add more flavor as desired. Adults may also like to top their serving with crushed red pepper or hot sauce.
- Add a splash of milk when you reheat this to easily return it to the original super creamy state.
- Add peas to the dish to add protein and a veggie, if desired.
- Try my Hidden Veggie Mac and Cheese, too.
More Easy Mac and Cheese
I’d love to hear your feedback on this post, so please rate and comment below!
One-Pot Mac and Cheese
Ingredients
- 3 cups reduced sodium chicken or vegetable broth
- 8 ounces elbow or small shell pasta
- ½ teaspoon salt
- 1 cup shredded cheddar cheese (feel free to double this!)
- ½ cup milk (or heavy cream)
- 1 tablespoon unsalted butter
- 1 tablespoon cream cheese
- 1/4 teaspoon onion powder (optional)
Instructions
- Add the broth to a large pot set over high heat. Bring just to a boil, then reduce to medium-high.
- Stir in the pasta and salt, and simmer for 10-12 minutes, stirring occasionally or until the pasta is just soft. (The liquid will not be totally absorbed and that is okay—it will be by the end of the process!)
- Turn the heat off and stir the milk, cheese, butter, and cream cheese into the pasta mixture. Cover and let sit for 3-5 minutes.
- Taste and season with onion powder if using and additional salt as needed. Serve warm.
Notes
- Store in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through, in the microwave. Add a splash of milk and stir to return to the original creaminess.
- Freeze for up to 6 months. When warming in the microwave, add a splash of milk and stir to return to the original creaminess.
- The size of the pasta you use may alter the cooking time slightly. This recipe was tested with small shell pasta, so any kind that’s a similar size should work the same.
- I don’t often call for using only a half-pound of pasta, but this recipe is very filling so I went with a smaller amount here to avoid a ton of leftovers. If you want to use a full pound, click the “2x” in the recipe card to adjust it up.
- Add the optional spices to add more flavor as desired. Adults may also like to top their serving with crushed red pepper or hot sauce.
- Add a splash of milk when you reheat this to easily return it to the original super creamy state.
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I didn’t read the comments beforehand and made this with ditalini pasta. It turned out a bit soupy at the end. I just added a flour (probably a tbsp and a half) and water paste at the end and it thickened up nicely! Turned out really tasty!
Oh good! I will add that info to the Notes too.