Creamy One Pot Mac and Cheese – One Pot Pasta Recipes for Easy Comfort
I’ve tried more mac and cheese recipes than I care to admit—boxed, baked, slow-cooked, you name it. But nothing quite hits the spot like this one pot version. It’s simple, creamy, and comes together in less time than it takes to find your favorite movie on Netflix.
We’re not talking about your run-of-the-mill mac and cheese here. This pot of golden goodness skips the complicated roux and bakes right on the stovetop, all in one pan. I mean, who needs extra dishes?
If you’ve ever found yourself Googling things like “fast mac and cheese recipe” or daydreaming about a broccoli mac and cheese recipe that doesn’t taste like cardboard, welcome. This version’s for you. Whether you’re into crock pot mac and cheese recipes or even that wild mac and cheese pizza recipe your cousin keeps tagging you in—trust me, this is the one to beat. And if you’re bold enough to roll these into mac and cheese balls? Please send pics.
Servings: 6 servings
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons salted butter
- 2 teaspoons flour
- 1 1/2 cups heavy cream
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup mozzarella cheese, freshly grated
- 1/2 cup parmesan cheese, freshly grated
Instructions
- Boil a large pot of water and cook macaroni until just shy of al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly add heavy cream and milk, whisking constantly until smooth.
- Season with salt, pepper, garlic powder, and onion powder.
- Reduce heat to low and stir in all three cheeses until melted and velvety.
- Add cooked macaroni back into the pot and stir to coat. Let simmer for 1–2 minutes.
- Serve hot and prepare to fight off the urge to eat the entire pot yourself.