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One Pot Mac and Cheese Recipe - Easy, Creamy, and Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces elbow macaroni (or shells, cavatappi, or small tubes)
  • 2 cups whole milk (plus a splash more if needed)
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack or mozzarella (optional for extra melt)
  • 1 teaspoon Dijon mustard (or 1/2 teaspoon dry mustard)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • Salt and black pepper to taste
  • Pinch of paprika or cayenne (optional, for a gentle kick)

Method
 

  1. Warm the pot: Set a medium pot or deep skillet over medium heat. Add milk, water, garlic powder, onion powder, and a pinch of salt. Stir to combine.
  2. Add the pasta: Stir in the macaroni and bring the mixture to a gentle simmer. Keep the heat at medium to avoid scorching the milk.
  3. Simmer and stir: Cook for 8–10 minutes, stirring frequently so the pasta doesn’t stick. The liquid will reduce and thicken as the pasta softens.
  4. Check for doneness: When the pasta is just tender (al dente), turn the heat to low. If the pot looks dry before the pasta is ready, add a splash of milk or water.
  5. Add richness: Stir in the butter and Dijon mustard until melted and smooth.
  6. Cheese time: Remove from the heat. Add the cheddar (and Monterey Jack, if using) a handful at a time, stirring between additions until fully melted and silky. If the sauce seems too thick, loosen with a tablespoon or two of warm milk.
  7. Season and serve: Taste and add salt, black pepper, and a pinch of paprika or cayenne if you like. Serve right away while it’s ultra-creamy.