One-Pot Macaroni and Cheese

Name: One-Pot Macaroni and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups macaroni (uncooked); 4 cups milk; 2 cups cheddar cheese (shredded); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter

25 min 4 servings Easy

All Recipes

Creamy one-pot macaroni and cheese, perfect for a cozy meal with minimal cleanup.

Prep

5 min

Cook

20 min

Total

25 min

Servings

Difficulty

Easy

Macaroni and cheese is a classic comfort food loved by many, and this one-pot version makes it even easier to enjoy. With just a single pot, you can create a creamy, cheesy dish with minimal cleanup. This recipe is perfect for busy weeknights or whenever you crave a warm, satisfying meal. The beauty of this one-pot method is that the pasta cooks directly in the milk, absorbing its creamy goodness. This creates a rich and velvety sauce that clings to each piece of macaroni, offering a burst of flavour in every bite.

Instructions

Prepare the pot

In a large pot, combine the milk and butter. Heat over medium heat until the butter melts and the milk is steaming.

Pro tip: Do not let the milk boil to avoid curdling.

Add macaroni

Stir in the macaroni and ensure it is submerged in the milk. Bring to a gentle simmer.

Pro tip: Stir occasionally to prevent the pasta from sticking to the bottom.

Cook the pasta

Cook for 12-15 minutes, stirring frequently, until the macaroni is tender and most of the milk is absorbed.

Pro tip: Test the pasta for doneness by tasting a piece.

Add cheese

Reduce the heat to low. Stir in the shredded cheddar cheese, salt, and pepper until the cheese is fully melted and the sauce is creamy.

Pro tip: For a smoother sauce, use freshly grated cheese.

Adjust seasoning

Taste and adjust seasoning with more salt and pepper if needed.

Serve

Serve immediately, garnished with fresh parsley or a dash of paprika if desired.

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Tips & Tricks

Use freshly grated cheese for a smoother sauce.
Ensure pasta is covered with liquid for even cooking.
Stir occasionally to prevent sticking.
Adjust seasoning to taste.

Frequently Asked Questions

What type of pasta should I use for macaroni and cheese?

For a classic macaroni and cheese, use elbow macaroni, milk, cheddar cheese, salt, and pepper. Adjust seasonings to taste.

Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like Gruyère, Monterey Jack, or mozzarella for a different flavor.

How can I tell when the pasta is done?

The pasta is done when it is al dente, meaning it should be firm to the bite but cooked through, typically after 8-10 minutes of boiling.

Can I make this dish ahead of time?

Yes, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat in a pot over low heat, adding a splash of milk to maintain creaminess.

What should I do if the sauce is too thick?

If the sauce is too thick, add a little more milk gradually until you reach the desired consistency.

Serving Suggestions

Serve this one-pot macaroni and cheese piping hot, garnished with a sprinkle of fresh parsley or a dash of paprika for colour. It pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For leftovers, store in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over low heat, adding a splash of milk to restore its creamy texture.