One Pot Mac and Cheese

Pot of Mac and cheese with a wooden spoon in it.

Our family favorite One Pot Mac and Cheese is made on the stove top in 30 minutes and with 4 different types of cheese! Creamy rich cheese sauce and elbow macaroni pasta makes this recipe so comforting and delicious.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 529kcal

Author Jessica - Together as Family

Ingredients

1 box (16 oz) elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
1½ cups whole milk
1/2 cup heavy cream
4 ounces cream cheese (half of an 8 oz bar)
4 ounces mild cheddar cheese shredded
4 ounces monterey jack cheese shredded
1/3 cup freshly shredded parmesan cheese
1 teaspoon kosher salt

Instructions

Using a large pot, over high heat, boil water to cook the pasta in.
Once boiling, add the uncooked pasta and cook according to the package directions. When done, drain the pasta in a colander and rinse it under cold water. Set it aside for later.
1 box (16 oz) elbow macaroni
In the same pot, over medium-high heat, add the butter and flour. Let it melt while whisking frequently. Once combined and the butter is melted, let it cook while whisking constantly for 2-3 minutes or until it forms a thick paste.
4 tablespoons butter, 4 tablespoons all-purpose flour
Slowly add in the whole milk and heavy cream, while whisking constantly, until it's fully combined. Let the mixture cook for several minutes (5-7 minutes), while stirring occassionly, until the sauce is thick enough to coat the back of a spoon.
1½ cups whole milk, 1/2 cup heavy cream
Stir in the cream cheese until combined and smooth.
4 ounces cream cheese
Slowly add in the shredded cheese, one handful at a time, and mix well after each addition until smooth.
4 ounces mild cheddar cheese, 4 ounces monterey jack cheese, 1/3 cup freshly shredded parmesan cheese
Stir in the kosher salt.
1 teaspoon kosher salt
Add the cooked macaroni into the cheese sauce and stir until the pasta is fully coated in the cheese sauce. Serve immediately.

Notes

- Skip The Pre-Shredded Cheese : For the best creamy sauce (and thick sauce!) I recommend NOT using the bagged, pre-shredded cheeses in this recipe. Buy block of cheese and shred it yourself using a box grater.
- Additional Seasonings : If wanted, feel free to add some additional flavor and seasonings depending on preferences. Dried mustard powder, garlic powder, or a dash of hot sauce or all classic add-ins for mac and cheese.
- Butter : Salted butter or unsalted butter can be used with great results. If using salted butter, you may want to reduce the kosher salt slightly (if wanted) to avoid too much salt. Start with 1/2 teaspoon kosher salt, if using salted butter, and increase as needed. I use salted butter and keep the kosher salt to 1 teaspoon when I make this recipe. Mac and Cheese craves salt and needs it to help flavor the cheese sauce and bland pasta.
- Al Dente Pasta or Softer Pasta : Cook the elbow macaroni pasta depending on how firm or soft you want it. My family likes softer pasta so I always cook it for 1-2 minutes past the al dente time that is listed on the back of the pasta box.

Nutrition