Game-Changing One-Pot Creamy Mac and Cheese
This revolutionary one-pot recipe creates an incredibly creamy mac and cheese by cooking the pasta directly in its own sauce. The pasta's starches naturally thicken the milk and broth, resulting in a velvety, soul-soothing meal without the need for a separate roux or multiple pans.
Equipment
- Large pot or Dutch oven
- Box grater
- Measuring cups
- Measuring spoons
- wooden spoon or heatproof spatula
- Whisk
Ingredients
- 1 pound elbow macaroni or other short pasta
- 3 cups whole milk
- 1 ½ cups chicken or vegetable broth
- 4 tablespoons unsalted butter, cut into pieces
- 8 ounces sharp cheddar cheese, freshly grated from a block
- 4 ounces Gruyère or Monterey Jack cheese, freshly grated from a block
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- In a large pot or Dutch oven, combine the uncooked macaroni, whole milk, broth, and a generous pinch of salt and pepper. Stir to ensure the pasta is mostly submerged.
- Place the pot over medium-high heat and bring to a gentle simmer, stirring frequently to prevent the pasta from sticking to the bottom.
- Once simmering, reduce the heat to medium-low. Cook, uncovered, for 9-12 minutes, stirring every minute or so, until the pasta is al dente and the liquid has thickened into a light, creamy sauce.
- Remove the pot from the heat completely and let it stand for 1-2 minutes to cool slightly. This is crucial for a smooth sauce.
- Add the pieces of butter, the evaporated milk, Dijon mustard, smoked paprika, and garlic powder. Stir vigorously until the butter is fully melted and the sauce is glossy.
- Add the freshly grated cheeses in handfuls, stirring continuously after each addition until the cheese is completely melted and the sauce is smooth and creamy.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately for the best texture.
Notes
Tips for Success: Always remove the pot from the heat before adding cheese to prevent a grainy or broken sauce. Use freshly grated cheese from a block, as pre-shredded bags contain anti-caking agents that hinder smooth melting. Maintain a gentle simmer rather than a vigorous boil to prevent scorching.
Variations & Add-ins: For a nutty flavor, brown the butter in the pot before adding other ingredients. Add a pinch of cayenne pepper for a spicy kick. Stir in shredded rotisserie chicken and buffalo sauce at the end for a complete meal. For a crunchy topping, toast panko breadcrumbs in a separate skillet with butter and garlic powder and sprinkle over each serving.
Ingredient Swaps: Any short-cut pasta like shells, rotini, or cavatappi will work. Feel free to use other great melting cheeses like fontina, Colby, or Gouda. If you don't have broth, you can use water, but you may need to add more seasoning.