Creamy Macaroni and Cheese Made in One Pot
This easy macaroni and cheese has been a regular in my kitchen for years. The macaroni cooks right in the milk, so there is no separate pot of water to boil and drain. Once the pasta is tender, the cheeses and seasonings are stirred directly into the same pot.
It is rich, creamy, and wonderfully flexible. Use cheddar for a classic flavor, Monterey Jack for extra creaminess, pepper Jack for a little heat, or combine whatever sounds good to you. It works just as well for an easy dinner as it does alongside burgers, barbecue, or your favorite comfort-food meal.
Cooking the Macaroni in Milk
Cooking the macaroni directly in the milk is what makes this recipe so simple and gives the finished sauce its creamy texture. As the pasta cooks, it releases starch into the milk, creating the base for all that melted cheese.
Keep the milk at a gentle simmer rather than a hard boil. Milk can scorch quickly, and the pasta is more likely to stick as the liquid thickens. Stir during the first minute and then about every two minutes until the macaroni is tender.
There may still be some thickened milk in the pan when the pasta is finished, and that is exactly what you want. Do not drain it. It will combine with the cream cheese and shredded cheese to form the sauce.
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Choosing Your Cheese
You need 2 1/2 cups of freshly shredded cheese, but the combination is entirely up to you. Cheddar gives the macaroni a familiar, full cheese flavor. Monterey Jack melts beautifully and produces a milder, creamier result. Pepper Jack brings the same smooth texture with a little extra heat.
You can use one cheese or combine two or three. This is also a good recipe for using smaller pieces of cheese already waiting in the refrigerator, as long as they are varieties that melt well.
Shredding the cheese yourself is worth the few extra minutes. Packaged shredded cheese is often coated with anti-caking ingredients that can keep it from melting as smoothly.
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Make It Your Own
This macaroni and cheese is satisfying exactly as written, but it is also an easy starting point for a more substantial meal. Stir in cooked bacon, leftover chicken, steamed broccoli, roasted peppers, or diced tomatoes after the cheese has melted.
If you add vegetables, meat, or anything that contains extra liquid, drain it well first so it does not thin the cheese sauce. Add any cooked extras at the end and give them just enough time to warm through.
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ONE POT EASY MACARONI AND CHEESE
Ingredients
- 1 cup unbleached elbow macaroni
- 2 cups whole milk
- 21/2 cups Cheese freshly shredded cheese, such as cheddar, Monterey Jack, pepper Jack, or a combination
- 4 oz cream cheese
- 1 tsp dried mustard powder
- 1/8 tsp white pepper
- 1 tsp kosher salt
Instructions
- Add the whole milk to a medium saucepan and bring it to a gentle boil over medium heat. Watch it closely and do not let it boil vigorously, as milk can scorch or boil over quickly.Add the macaroni and stir continuously for the first minute to prevent the pasta from sticking together.Reduce the heat as needed to maintain a gentle simmer. Cook for 14 minutes, stirring approximately every 2 minutes to keep the macaroni from sticking to the bottom of the pan.While the macaroni cooks, shred the cheese, cut the cream cheese into pieces, and measure the seasonings.Test the macaroni after 14 minutes. If it is not tender, continue cooking for another minute or until it reaches your preferred texture.Reduce the heat to low. Add the shredded cheese, cream cheese, dry mustard, white pepper, and kosher salt.Turn off the heat and stir until the cheeses are completely melted and the sauce is smooth and creamy. Taste and add additional salt or white pepper if needed.
NOTES
- Freshly shredded cheese melts more smoothly than packaged shredded cheese, which often contains anti-caking ingredients.Use cheddar, Monterey Jack, pepper Jack, or any combination totaling 2 1/2 cups. Cheddar adds a stronger cheese flavor, Monterey Jack makes it especially creamy, and pepper Jack adds a little heat.Keep the milk at a gentle simmer and stir the pasta frequently. Because the macaroni cooks directly in the milk, it can stick or scorch if the heat is too high.The sauce will continue to thicken as the macaroni and cheese rests.