One-Pot Mac and Cheese

This one-pot mac and cheese is the answer when you crave comfort food with minimal fuss creamy tangy ultra cheesy and no other dirty pans to tackle afterward. Everything melts together in a single Dutch oven and the blend of Velveeta and sharp cheddar gives it a rich familiar flavor that hits just right every time.

I started making this mac and cheese when my schedule was packed and I wanted a sure-win dinner My little one now cheers when he sees me grating the cheese so it has become a regular in our home

Ingredients

• Whole milk: makes the sauce smooth and adds richness use the freshest you can find for the best texture

• Water: helps the noodles cook evenly and keeps things from getting too dense

• Elbow macaroni: is a classic shape for catching the creamy sauce check for pasta that feels heavy and is free of cracks

• Velveeta: brings incredible meltiness cubed so it melts quickly and blends in without clumps

• Sharp cheddar cheese: adds complex flavor and tang always shred your own if you can for the best melt and flavor

• Salt: wakes up all the other flavors taste as you go to get it just right

• Coarsely ground pepper: cuts through the richness and gives gentle heat use freshly cracked if possible

Step-by-Step Instructions

Combine Milk Water and Macaroni:

Pour both the whole milk and water into your Dutch oven then add the macaroni Stir everything together and set the pot over medium heat

Cook the Pasta:

Allow the mixture to come to a gentle boil Watch closely and stir often so nothing sticks Once boiling reduce the heat to keep it at a simmer Continue cooking for about 12 to 15 minutes stir very often and scrape the bottom of the pan to make sure the pasta cooks evenly and almost all of the liquid is absorbed The noodles should be tender but not falling apart

Add the Cheese:

Turn the heat to low Add the cubed Velveeta and shredded cheddar cheese Stir steadily for a couple of minutes until everything is melted and silky smooth The sauce will thicken and hug the noodles

Season and Finish:

Give the mac and cheese a taste Sprinkle in the salt and coarsely ground pepper Stir again and adjust seasoning as you like Serve it piping hot for the creamiest result

Pin

I always get excited when I get to stir the melting cheese into the noodles The color turns so vibrant and the smell fills the kitchen The first time I made this recipe my little one ran into the kitchen just because it smelled so good and now it is the dinner he asks for most

Storage Tips

Let leftovers cool to room temperature then scoop them into airtight containers Refrigerate for up to four days To reheat add a splash of milk and warm gently over low heat on the stove stirring to return the creamy texture

Ingredient Substitutions

You can swap in half and half for some of the milk if you want it even richer Any bite-sized pasta works if you do not have elbows and a different melt-friendly cheese like Monterey jack can pinch-hit if you are low on cheddar

Serving Suggestions

This dish is wonderful all on its own but I like to stir in peas or serve with a crisp green salad For extra protein sliced cooked sausage or rotisserie chicken works great My family loves it both ways

Pin

Cultural Context

Macaroni and cheese is a true classic in American comfort food history It has roots that go way back but the combo of creamy sauce and tender noodles never stops being a crowd-pleaser It is the kind of recipe everyone wants their own version of and this one-pot approach is a modern nod to busy cooks

Recipe FAQs

→ Can I use different types of cheese?

Yes, you can substitute Velveeta or sharp cheddar with other cheeses like Monterey Jack, Gouda, or mozzarella for varied flavor.

→ What can I add for more flavor?

Try stirring in cooked bacon, sautéed garlic, smoked sausage, or a dash of hot sauce to give your dish extra depth.

→ Can this dish be made ahead?

Prepare ahead and reheat on the stove with an extra splash of milk to restore the creamy texture.

→ How do I prevent the sauce from becoming grainy?

Stir cheeses in on low heat until just melted to ensure a smooth, velvety sauce.

→ Is it possible to use gluten-free pasta?

Yes, gluten-free macaroni works well. Adjust cooking time as pasta texture may vary.

→ Can I use only water instead of milk?

Milk creates a creamier sauce, but you can use all water in a pinch. Flavor and richness may be reduced.