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. What I really can’t be bothered with is cooking pasta in a separate pot, cooking a cheese sauce in a separate pot AND then transferring everything to a casserole dish to bake!
Way too many dishes to wash. 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.
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.
- My recipe makes a huge pot of Mac and cheese to feed a crowd (or my family, they go crazy over Mac and cheese). 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.
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 on top before baking, or stir in some broccoli or peas!
I know Mac and cheese is considered a side dish, and it goes SO well with my Mozzarella Stuffed Bacon Wrapped Meatloaf! But I 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.
More macaroni recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
One Pot Stovetop Mac and Cheese
- 4 cups elbow macaroni
- 3 cups whole milk
- 1 cup chicken or vegetable stock
- 1/8 teaspoon ground nutmeg
- ground black pepper to taste
- 2 cups shredded cheddar cheese or use our favorite cheese
- 1 tablespoon butter
- 2 teaspoons Dijon mustard
- extra milk as necessary
- Add the macaroni, milk, stock, nutmeg and pepper to a large pot and bring to a boil. Simmer over medium-high heat until the pasta is cooked, about 8 minutes.
- 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!
- Serve immediately (or the pasta will soak up all the good sauce and turn into a mushy mess!).