One Pot Mac and Cheese
Super simple One Pot Mac and Cheese! Tender elbow pasta is coated in an extra cheesy, rich and creamy sauce leaving every bite indulgently delicious. It's one of the best mac and cheese recipes you'll make and no one will have any idea how easy it was to prepare!
Servings: 12 (about 1 cup servings)
Ingredients
- 3 cups water
- 2 3/4 cups whole milk, plus more to thin if needed
- 1/2 tsp each garlic powder and onion powder
- 16 oz. dry elbow pasta (tested with Barilla)
- 1 1/4 tsp salt or to taste
- 1/4 tsp ground black pepper, or more to taste
- 1/2 cup heavy cream
- 2 Tbsp butter
- 4 oz. (1 cup) American cheese, shredded or cut into small cubes
- 2 cups (8 oz) Extra sharp cheddar cheese
- 1 1/2 cups (6 oz) Gruyere cheese, shredded
Instructions
- In a 12-inch saute pan or a large pot bring water, milk, onion powder and garlic powder to a boil over medium-high heat.
- Add pasta, salt and pepper. Stir and cook, uncovered, until just al dente, while stirring every 2 minutes. Reduce heat slightly as needed while simmering, cook about 7 to 8 minutes total.
- Reduce heat to low. Pour in cream, add american cheese and butter. Stir to melt.
- Remove from heat. Add cheddar cheese and gruyere cheese. Stir a few times then let rest 1 minute for cheese to melt then toss to fully melt and blend the sauce. If needed thin with a splash of milk and season with more salt.
Notes
Gluten Free One Pot Mac and Cheese
Use these amounts for the recipe, adjust pasta cook time to about 6 minutes. Add parmesan listed instead of Gruyere. Check cheese labels to ensure no wheat additives.- 2 cups water
- 2 cups milk
- 1/2 tsp garlic powder and onion powder
- 12 oz. gluten free elbow pasta (recommend Barilla Gluten Free)
- Salt and pepper to taste
- 1/3 cup heavy cream
- 2 Tbsp butter
- 3 oz. American cheese, shredded or cut into small cubes
- 1 1/2 (6 oz) cups shredded extra sharp cheddar cheese
- 1/3 cup finely shredded parmesan cheese