Some recipes are simple by accident but this one is simple on purpose! Because really, who has the time? This mac and cheese is made in one pot, takes 10 minutes, and has a sauce so creamy and cheesy that it’s hard to believe there isn’t more effort involved. This is the mac and cheese I turn to when I want something comforting and fast, and based on the feedback from everyone I’ve fed it to, a recipe you’ll keep coming back to.
The trick is cooking the pasta directly in the milk, so the starch releases as it cooks and naturally thickens the sauce. Fewer dishes, more flavour, and genuinely one of the easiest dinners you’ll ever make.
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Why You’ll Love This Recipe
It’s fast, it’s cheesy, and it requires exactly one pot. Here’s why you’ll be making this on repeat:
- Ready in 10 minutes – Comes together as quickly as it takes the pasta to cook.
- One pot, no draining – The pasta cooks directly in the milk, so there’s nothing to drain and barely anything to wash up.
- Creamy and comforting – Rich, saucy and satisfying, this is the kind of mac and cheese that hits the spot every single time, no fancy techniques required.
- Endlessly customisable – Keep it simple or dress it up. I’ve included plenty of ideas below.
Ingredients & Substitutions
- Macaroni – Elbow macaroni is classic, and my preference, however any short pasta will work.
- Milk – You can use all milk if you prefer, or the milk and water combination as written, both will work.
- Water – I prefer two parts milk and one part water, but you can do all milk if you’d like.
- Processed cheese slices – My favourite choice for this recipe. It melts completely smoothly with no graininess, giving you that glossy, saucy finish. A sharp cheddar or parmesan will give you more flavour complexity, but for the easiest, creamiest result, processed cheese is hard to beat.
- Cream cheese – Optional but highly recommended. It adds a subtle richness and makes the sauce extra velvety. Substitute with cottage cheese for added protein if you’d like.
- Dijon mustard – You can leave this out if unavailable. Or substitute with grainy mustard, hot English mustard for a peppery kick or horseradish cream for a numbing spice.
- Salt & pepper
How to Make One Pot Mac and Cheese
Step 1: Add the pasta and milk to a pot and bring to the boil over medium-high heat, stirring regularly to prevent the milk from catching on the bottom.
Step 2: Once bubbling, reduce heat to a simmer and continue stirring regularly. The stirring releases the starch from the pasta into the milk. As the pasta absorbs the liquid, gradually add the water (or additional milk) to loosen.
Step 3: Once the pasta is al dente and most of the liquid has been absorbed, turn off the heat. Stir through the processed cheese slices, cream cheese, Dijon mustard, salt and pepper until completely melted and smooth.
Step 4: Serve immediately. The sauce will thicken as it cools. Add a splash more milk to loosen if needed.
Tips for the Best One Pot Mac and Cheese
- Stir regularly – Milk can catch and scorch on the bottom of the pot if left unattended. Keep stirring, especially in the first few minutes.
- Add water gradually – You may not need all 250ml, depending on the type and brand of your pasta. Add a little at a time to control the consistency of the sauce.
- Turn off the heat before adding cheese – Residual heat is enough to melt everything smoothly. Adding cheese over direct heat can cause it to split or become grainy.
- It thickens as it sits – If you’re not serving immediately, keep a splash of extra milk nearby to loosen it back up.
Variations & Mix-Ins
This recipe is easy and delicious as is, but here are some additional ways to jazz it up and make it your own.
Cheese swaps & upgrades
- Sharp cheddar + parmesan – A more flavourful combination that still melts beautifully. Grate finely and add off the heat for the smoothest result.
- Gruyère – Nutty and rich, a great option if you want something a little more sophisticated.
- Mix it up – Use processed cheese as the base for smoothness and add a handful of sharp cheddar for extra flavour. Best of both worlds.
Mix-ins
- Peas – Stir through frozen peas in the last minute of cooking for a pop of colour and sweetness.
- Crispy bacon or pancetta – Cook separately and stir through or scatter on top.
- Crab or lobster – For a genuinely luxurious bowl, fold through cooked crab meat or chopped lobster tail just before serving. The richness of the sauce pairs beautifully with sweet seafood.
- Hot sauce – A few dashes stirred through at the end adds gentle heat without overpowering the cheese.
Crumb topping
Want to take it from stovetop to something a little more impressive? Transfer the mac and cheese to an oven-safe dish, top with a mixture of panko breadcrumbs, melted butter and a little parmesan, and grill (broil) on high for 3–4 minutes until golden and crispy.
FAQs
Can I use a different pasta?
Yep! Any short pasta works. Shells, cavatappi and rigatoni are all great options. Keep in mind that cooking times will vary slightly depending on the pasta shape, so taste as you go.
Why processed cheese and not real cheddar?
I like processed cheese because it contains emulsifying salts that help it melt completely smoothly without splitting or becoming grainy. It’s what gives this mac and cheese that glossy, saucy finish. But, you can absolutely use a sharp cheddar or parmesan instead (see the Variations section above). For the easiest, most foolproof result, processed cheese is the move.
Can I make this ahead?
Mac and cheese is best eaten fresh. The pasta continues to absorb the sauce as it sits, so leftovers will be thicker. Reheat gently in the microwave. You may need a little splash of milk to return it to it’s silky smooth texture, rather than gluey and lumpy.
Can I double the recipe? Y
es, just scale everything up proportionally and use a larger pot. The cooking time should remain roughly the same.
Can I make it without cream cheese?
Absolutely, it’s optional. The cream cheese adds richness and a silkier texture, but the recipe works perfectly without it. You can also substitute with cottage cheese for added protein.
Why does my sauce look thick and gloopy?
This is normal! The sauce thickens quickly once off the heat. Add a splash of milk and stir over low heat to loosen it back up to your preferred consistency.
🎥 Video: Watch How To Make One Pot Mac and Cheese
More Easy Comfort Food Recipes You’ll Love
If you’re a fan of quick, comforting dinners that deliver big on flavour without a lot of effort, here are a few more recipes worth bookmarking.
- Roasted Eggplant Pasta – A simple, hearty pasta that lets roasted eggplant do all the heavy lifting. Deep flavour with minimal effort.
- Toowoomba Pasta – A Korean creamy, spicy prawn pasta inspired by their interpretation of the Outback Steakhouse classic. Rich, satisfying and seriously addictive.
- Korean Corn Cheese – Sweet corn and melted cheese in a dish that’s equal parts simple and irresistible. A perfect side or snack.
📖 Recipe
One Pot Mac and Cheese
Ingredients
- 250 g macaroni
- 500 ml milk
- 250 ml water
- 100 g processed cheese slices
- 2 tablespoon cream cheese
- 2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Add the macaroni and milk to a pot and bring to the boil over medium-high heat, stirring regularly to prevent the milk from catching on the bottom.
- Reduce to a simmer and continue stirring regularly. As the pasta absorbs the liquid, gradually add the water to loosen.
- Once the pasta is al dente, turn off the heat and stir through the processed cheese, cream cheese, Dijon mustard, salt and pepper until completely melted and smooth.
- Serve immediately. The sauce will thicken as it cools – add a splash more milk if you’d like it looser.
Notes
- You can add all the milk and water together at the beginning if you prefer.
- You can use all milk instead of the milk and water combination – both work.
- Processed cheese gives the smoothest, creamiest result, but a sharp cheddar or parmesan works well too.
- Cream cheese is optional but highly recommended for extra richness and a silkier sauce.
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