One-Pot Mac and Cheese Recipe
Quick Answer
Add 2 cups dry pasta, 2 cups water, 1 cup milk, 1 tbsp butter, and salt to a pot. Bring to a boil, then simmer stirring occasionally until pasta is tender and liquid is absorbed (10-12 min). Off heat, stir in 2 cups shredded cheddar until melted and creamy. Add more milk if needed.
By RecipesQueen Kitchen • June 14, 2026
Creamy stovetop mac and cheese where the pasta cooks directly in the milk sauce. One pot, 20 minutes.
Ingredients
- 16 oz elbow macaroni
- 4 cups whole milk
- 2 cups water
- 2 cups shredded sharp cheddar
- 1 cup shredded mozzarella
- 2 tbsp butter
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1
Add pasta, milk, water, butter, mustard powder, garlic powder, and salt to a large pot.
- 2
Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
- 3
Reduce heat to medium-low. Simmer 10-12 minutes, stirring every couple minutes, until pasta is cooked and liquid is thickened.
- 4
Remove from heat. Stir in cheddar and mozzarella until completely melted and creamy.
- 5
Season with pepper. Let sit 2 minutes to thicken further. Serve immediately.
Nutrition Facts (per serving)
Frequently Asked Questions
Why cook pasta in milk?
When pasta cooks in milk, the starch it releases thickens the milk into a creamy sauce — no roux or flour needed. The result is a sauce that coats every noodle perfectly, and it's all done in one pot.
My pasta absorbed all the liquid but isn't done?
Add more milk or water, 1/4 cup at a time, and continue simmering. Different pasta brands absorb different amounts of liquid. Keep the heat at a gentle simmer, not a full boil.
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