This one pot stovetop mac and cheese recipe is so easy to make! Just add everything to the pot (even the pasta!) and cook until done, then stir in the cheese! Ready in 20 minutes!
I absolutely love mac and cheese! Just looking at these pictures makes me hungry. And while a good Baked Mac and Cheese is delicious… It’s not something I have the time to whip up on a busy weeknight. Way too many dishes to wash, and way too many things to do!
Which is why I usually make our mac and cheese on the stovetop – in one single pot! And this right here is my go-to recipe.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Optional ingredient: Cream cheese! I always stir a little cream cheese into the macaroni in the end, but people seem to be very divided on this. Some love it, some think it tastes terrible. I have tested the recipe with and without the cream cheese and both versions are delicious. I do prefer it with the cream cheese added, but it’s up to you if you want to use it!
- Macaroni: This recipe works with any small pasta shape – elbow macaroni, ziti, small shells… Whatever you have on hand!
- Milk: We use 2% milk, but whole milk is even richer. Evaporated milk works as well if you don’t have any fresh on hand, and makes a richer sauce.
- Cheese: I like using shredded cheddar or a cheddar blend in this recipe. Any sharp, flavourful cheese that melts well can be used. I would not recommend using mozzarella, because that gets very stringy. It’s also best to shred your own cheddar, as the additives in pre-shredded cheese can make the Mac and cheese grainy. But I definitely do not always follow my own advice here, because pre-shredded cheese is pretty amazing when you don’t have much time to make dinner!
How to make Mac and cheese on the stove
1. Start by placing the milk, macaroni, broth and seasoning in a large pot. Stir well, then bring to a boil.
2. Reduce the heat to a simmer and cook until the pasta is done. You’ll need to stir often to keep the milk and macaroni from catching on the bottom of the pot!
3. Switch off the heat, then stir the remaining ingredients into the macaroni until the cheese and butter have melted.
Add more milk as needed to make a very creamy sauce. You can very gently heat this over low heat until heated through.
Serve immediately!
Recipe tips and tricks
- Whenever I’m feeling seriously lazy, I just throw some frozen veggies right into the mac and cheese! So easy, and a great way to get the kids to eat their greens.
- You do have to stir the mac and cheese regularly as it simmers, otherwise it burns on the bottom.
- You really need to add milk as needed after stirring in the cheese, otherwise you may not have enough sauce. The liquid requirements greatly depend on the exact pasta shape you’re using, so I prefer to give n average amount for the cooking part and then letting you adjust once the pasta is cooked.
- My recipe makes a large pot of Mac and cheese to feed a hungry family. You can easily cut the recipe in half!
- This really needs to be eaten immediately after cooking, otherwise the pasta starts soaking up to much of the sauce.
Tips for leftovers
If you have leftovers, pack them into a casserole dish and store in the fridge, covered, for up to 3 days. Reheat in the oven at 360°F for around 20 minutes or until piping hot and bubbly. Feel free to sprinkle a little cheese or breadcrumbs on top before baking, or stir in some broccoli or peas!
Serving suggestions
I know Mac and cheese is considered a side dish, and it goes SO well with my Mozzarella Stuffed Bacon Wrapped Meatloaf and my Oven Fried Chicken!
But we often eat it as a vegetarian main. I’ll serve some veggies on the side and usually everyone is well fed and happy by the end of the meal.
My favorite vegetable sides:
Watch the recipe video
More macaroni recipes
One Pot Stovetop Mac and Cheese
Recipe details
Ingredients
- 1 (12-oz) box elbow macaroni
- 4 cups whole milk plus more as needed
- 1.5 cups chicken or vegetable broth
- ⅛ teaspoon ground nutmeg
- salt to taste
- ground black pepper to taste
- 2 cups shredded cheddar cheese or use our favorite cheese
- 1 tablespoon butter
- 2 teaspoons Dijon mustard
- ¼ cup cream cheese optional; I love it but it's not to everybody's taste
Instructions
- Add the macaroni, milk, broth, nutmeg, salt and pepper to a large pot and bring to a boil. Simmer over medium heat until the pasta is cooked, stirring often to keep it from burning (about 8-10 minutes).
- Once the macaroni are done, switch off the heat and stir in the cheese, the butter and the mustard. If you feel that the mac and cheese is too dry, add up to one more cup of milk to reach your desired creaminess! I always stir in ¼ cup of cream cheese as well, but not everybody likes it, so this is entirely optional.
- Serve immediately (or the pasta will soak up all the good sauce and turn into a mushy mess!).
Notes
Ingredient notes
- Macaroni: This recipe works with any small pasta shape – elbow macaroni, ziti, small shells… Whatever you have on hand!
- Milk: We use 2% milk, but whole milk is even richer. Evaporated milk works as well if you don’t have any fresh on hand, and makes a richer sauce.
- Cheese: I like using shredded cheddar or a cheddar blend in this recipe. Any sharp, flavourful cheese that melts well can be used. I would not recommend using mozzarella, because that gets very stringy. It’s also best to shred your own cheddar, as the additives in pre-shredded cheese can make the Mac and cheese grainy. But I definitely do not always follow my own advice here, because pre-shredded cheese is pretty amazing when you don’t have much time to make dinner!
Recipe tips
- Whenever I’m feeling seriously lazy, I just throw some frozen veggies right into the mac and cheese! So easy, and a great way to get the kids to eat their greens.
- You do have to stir the mac and cheese regularly as it simmers, otherwise it burns on the bottom.
- You really need to add milk as needed after stirring in the cheese, otherwise you may not have enough sauce. The liquid requirements greatly depend on the exact pasta shape you’re using, so I prefer to give n average amount for the cooking part and then letting you adjust once the pasta is cooked.
- My recipe makes a large pot of Mac and cheese to feed a hungry family. You can easily cut the recipe in half!
- This really needs to be eaten immediately after cooking, otherwise the pasta starts soaking up to much of the sauce.
Tips for leftovers
If you have leftovers, pack them into a casserole dish and store in the fridge, covered, for up to 3 days. Reheat in the oven at 360°F for around 20 minutes or until piping hot and bubbly. Feel free to sprinkle a little cheese or breadcrumbs on top before baking, or stir in some broccoli or peas!Nutrition
More recipe information
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Recipe first published on 02/18/2016. Republished with new photos and better text on 02/22/2021.
Andrea Powell says
OMG! this looks so good and most importantly EZ!!
Nora says
Thanks Andrea!
Rachel @ Bakerita says
This looks SO creamy and delicious, Nora! I definitely had mac and cheese for dinner last night, but mine was the frozen variety – yours looks MUCH better! Saving this recipe for my next mac and cheese craving 🙂
marcie says
One pot pastas are the best, and this looks so creamy, cheesy and delicious, Nora! I need a big bowl. 🙂