There’s something uniquely satisfying about a bowl of rich, creamy macaroni and cheese. It’s the kind of meal that feels like a hug from the inside. For years, I thought making a truly great mac and cheese meant juggling multiple pans – one for the pasta, another for the béchamel sauce – and creating a mountain of washing up. Then I discovered the magic of this one-pot method, a technique that simplifies the process without sacrificing an ounce of flavour. This is my go-to recipe when I need something quick but impressive.

This One Pot Mac And Cheese Recipe is a game-changer. The pasta cooks directly in the milk and stock, releasing its starches to create a naturally thick and velvety sauce. There’s no need for a complicated roux here. The result is a gloriously cheesy, perfectly cooked pasta dish where every single piece is coated in a luscious sauce. It’s the kind of dinner that works beautifully for a frantic weeknight but is also special enough for a relaxed weekend meal.

Friends always ask me for this recipe after trying it at dinner parties, and they’re always surprised when I tell them it comes together in one pan. It’s ideal when you want pure, unadulterated comfort without the fuss. Whether you’re cooking for your family, for friends, or just for yourself, this recipe delivers that deeply satisfying cheesy goodness every single time.

Recipe Overview

This One Pot Mac And Cheese recipe is all about maximum flavour with minimum effort. The pasta simmers in a savoury blend of milk and chicken stock, which becomes the base for our cheese sauce. We’re using a classic combination of mature cheddar for its sharp, tangy bite and Red Leicester for its glorious colour and mellow, creamy melt. I’ve tested this with various pasta shapes, and a classic macaroni or other small shape like conchiglie works best to trap the sauce.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This One Pot Mac And Cheese Recipe

• Genuine Flavour: The sauce is incredibly rich and savoury. The mature cheddar provides a deep, tangy cheese profile, while the Dijon mustard and garlic powder add layers of complexity that you just don’t get from a packet mix.
• Ready in Under 30 Minutes: From start to finish, this entire meal is on the table in about 25 minutes. It’s a genuine time-saver for those evenings when you’re short on time but still want a proper home-cooked meal.
• Flexible Recipe: This is a fantastic base for customisation. Stir in some crispy bacon lardons, steamed broccoli florets, or even some leftover shredded chicken from our Juicy Chicken Recipe at the end of cooking.
• Great for a Cosy Night In: This dish is the epitome of comfort. It works wonderfully for a family dinner, a student meal, or whenever you need a bowl of something warm and satisfying.
• Family Tested: My whole family adores this dish. The kids love how cheesy it is, and I love that it’s straightforward to make with very little washing up. It always gets compliments.

One Pot Mac And Cheese Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The quality of your cheese will make a huge difference here. I always recommend buying a block and grating it yourself. Pre-shredded cheeses often contain powders to prevent clumping, which can result in a slightly grainy sauce. For the cheddar, a good quality brand like Cathedral City or a local farm shop variety will give you the best flavour.

• 300g macaroni or similar small pasta
• 700ml semi-skimmed milk
• 300ml chicken or vegetable stock
• 40g unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika (optional, but recommended)
• 200g mature cheddar cheese, grated
• 100g Red Leicester cheese, grated
• Salt and freshly ground black pepper to taste
• Fresh chives, finely chopped, for garnish (optional)

Sara’s Tip: Don’t be tempted to use all mature cheddar. The Red Leicester not only adds that classic orange hue but its milder, creamier profile balances the sharpness of the cheddar, creating a more rounded and less oily sauce.

How to Make One Pot Mac And Cheese

The beauty of this method is how the starches from the pasta thicken the sauce as it cooks. The key is to stir regularly to prevent the pasta from catching on the bottom of the pan and to ensure everything cooks evenly.

1. In a large, wide-based saucepan or shallow casserole dish, melt the butter over a medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
2. Pour in the milk and stock. Add the garlic powder, onion powder, Dijon mustard, and smoked paprika (if using). Season with a good pinch of salt and a few grinds of black pepper.
3. Bring the liquid to a gentle simmer, stirring to combine everything.
4. Add the uncooked macaroni to the pot. Stir well to make sure it’s fully submerged.
5. Let the mixture return to a gentle simmer. Reduce the heat to medium-low and cook for 12-15 minutes, or until the pasta is al dente. What works best for me is stirring every 2-3 minutes to prevent sticking and to encourage a creamy sauce. The liquid will reduce and thicken as the pasta cooks.
6. Once the pasta is cooked to your liking and most of the liquid has been absorbed, turn off the heat completely. This is a crucial step to prevent the cheese sauce from splitting.
7. Add the grated cheddar and Red Leicester to the pot. Stir continuously until the cheeses have completely melted into a smooth, glossy, and luscious sauce that clings to the pasta.
8. Taste and adjust the seasoning with more salt and pepper if needed. Let the mac and cheese sit for 2-3 minutes off the heat; it will thicken up even more as it cools slightly.
9. Serve immediately, garnished with a sprinkle of freshly chopped chives if you wish.

Tips From My Kitchen

• Temperature Control: It is absolutely vital to take the pan off the heat before you add the cheese. Adding cheese to a boiling liquid can cause the fats and proteins to separate, resulting in a greasy, grainy sauce. Gentle, residual heat is all you need to melt it perfectly.
• The Secret Step: I learned that the combination of both fresh minced garlic and garlic powder adds two different layers of flavour. The fresh garlic provides an aromatic base, while the powder distributes a more consistent, savoury garlic note throughout the sauce.
• Make-Ahead: While this dish is best served fresh, you can get ahead by mincing your garlic and grating your cheeses. Store them in separate airtight containers in the fridge for up to 2 days.
• Storage: Allow any leftovers to cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the hob with a splash of milk to bring back its creamy consistency, or in the microwave.

Common Mistakes to Avoid

• Overcrowding the pan: Using a pan that’s too small is a common issue. The pasta needs room to move around and cook evenly in the liquid. A wide, shallow pan (like a Dutch oven or large sauté pan) is much better than a deep, narrow stockpot.
• Wrong temperature: Don’t be tempted to boil the pasta on a high heat to speed things up. This will cause the milk to potentially scorch on the bottom of the pan and can make the pasta cook unevenly, becoming mushy on the outside before the inside is done. A consistent, gentle simmer is key.
• Skipping the rest time: That final 2-3 minute rest after stirring in the cheese is more important than it sounds. As explained by food science experts on sites like Serious Eats, this allows the starches to fully set and thicken the sauce to its optimal, velvety texture.

Delicious Variations to Try

This One Pot Mac and Cheese Recipe is a brilliant canvas for your favourite flavours. Once you’ve mastered the base, feel free to experiment.

• Spicy Version: For a bit of a kick, add 1/4 teaspoon of chilli flakes or a few dashes of your favourite hot sauce along with the garlic at the beginning.
• Add Some Greens: Wilt in a large handful of fresh spinach during the last minute of cooking, or stir through some frozen peas until they are heated through.
• Protein Boost: This is a great way to use up leftovers. Try adding some shredded rotisserie chicken, crispy fried chorizo, or even some leftover meat from our Black Pepper Chicken recipe.

What to Serve With One Pot Mac And Cheese

This dish is wonderfully rich, so I like to pair it with something fresh and simple to balance the meal.

• A Crisp Green Salad: A simple salad with lettuce, cucumber, and tomatoes, dressed in a sharp lemon vinaigrette, cuts through the richness of the cheese perfectly.
• Garlic Bread: For ultimate indulgence, you can’t go wrong with a side of crusty garlic bread for mopping up any leftover sauce.
• Steamed Vegetables: A side of steamed tenderstem broccoli or green beans adds a welcome touch of green and a bit of texture to the meal.

Frequently Asked Questions

One Pot Mac And Cheese

A quick and creamy one-pot mac and cheese where the pasta cooks directly in the sauce. This easy recipe guarantees a flavorful, luscious dish with minimal cleanup.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 740

Ingredients Method Notes

Ingredients

  

• 300 g macaroni or similar small pasta
• 700 ml semi-skimmed milk
• 300 ml chicken or vegetable stock
• 40 g unsalted butter
• 2 cloves garlic minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika optional, but recommended
• 200 g mature cheddar cheese grated
• 100 g Red Leicester cheese grated
• Salt and freshly ground black pepper to taste
• Fresh chives finely chopped, for garnish (optional)

Method

 

1. In a large, wide-based saucepan or shallow casserole dish, melt the butter over a medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
2. Pour in the milk and stock. Add the garlic powder, onion powder, Dijon mustard, and smoked paprika (if using). Season with a good pinch of salt and a few grinds of black pepper.
3. Bring the liquid to a gentle simmer, stirring to combine everything.
4. Add the uncooked macaroni to the pot. Stir well to make sure it's fully submerged.
5. Let the mixture return to a gentle simmer. Reduce the heat to medium-low and cook for 12-15 minutes, or until the pasta is al dente. What works best for me is stirring every 2-3 minutes to prevent sticking and to encourage a creamy sauce. The liquid will reduce and thicken as the pasta cooks.
6. Once the pasta is cooked to your liking and most of the liquid has been absorbed, turn off the heat completely. This is a crucial step to prevent the cheese sauce from splitting.
7. Add the grated cheddar and Red Leicester to the pot. Stir continuously until the cheeses have completely melted into a smooth, glossy, and luscious sauce that clings to the pasta.
8. Taste and adjust the seasoning with more salt and pepper if needed. Let the mac and cheese sit for 2-3 minutes off the heat; it will thicken up even more as it cools slightly.
9. Serve immediately, garnished with a sprinkle of freshly chopped chives if you wish.

Notes

The mac and cheese is best served immediately as the sauce will thicken upon standing. For leftovers, reheat gently on the stove with a splash of milk to restore creaminess.

I really hope you enjoy making this One Pot Mac And Cheese. It has saved me on so many busy evenings and has become a real staple in our home. It proves that you don’t need a lot of time or a pile of pans to create a truly delicious and satisfying meal. If you try it, please let me know how it turned out in the comments below! I love hearing about your kitchen adventures.