Jump to RecipeJump to Video

This Mac and Cheese is smooth, creamy, cheesy and delicious. Better still, it’s all made in one pot!

If you’ve never made one pot mac and cheese your life is about to change for the better. And possibly your waistline. But it’s oh so worth it. Follow me…

black serving spoon digging into large pot of mac and cheese

Creamy Mac and Cheese

We’ll get into the ‘one pot’ aspect in just a sec, but first things first, let’s talk about the creaminess.

What makes this Mac and Cheese so creamy?

  • One Pot – The starch from the pasta helps the sauce go nice and glossy/creamy because it’s all cooked in one pot!
  • Milk/Cream – The pasta is cooked in milk and heavy cream, which alongside the starch, helps form an ultra creamy base for the sauce.
  • Cream Cheese – One of the cheeses used in this recipe is cream cheese, which adds to the creaminess of the sauce.

Look I’m always down for a baked mac and cheese with a crispy crust, but sometimes you just can’t beat a velvety stove stop mac and cheese. Just look at that gooey goodness 😍

close up shot of mac and cheese on serving spoon scooping out of pot

One Pot Mac and Cheese

Why make Mac and Cheese in one pot?

  • No need to make a roux to thicken the sauce, the starch will do it for you.
  • The excess starch helps create a glossy/velvety sauce which coats the pasta much better.
  • Less washing up!

What cheese to use in stovetop Mac and Cheese?

  • Cheddar – I actually prefer a medium to mature cheddar with this recipe. Usually I like the strongest cheddar going, but here I find it distracting. I slightly milder cheddar has create a creamier flavour.
  • Gruyere – This adds a gorgeous nutty flavour.
  • Mozzarella – Offers a slight cheese pull and adds creaminess.
  • Cream Cheese – Adds creaminess.

When it comes to making the mac and cheese, depending on how thick your macaroni is and when you take the pot off the heat, you may find the sauce is either slightly too thin or thick. This is very easy to adjust. Just add milk a splash at a time to thin out, or just simmer for an extra min to reduce the sauce.

Process shots: add dry macaroni, milk, cream, chicken stock and seasoning to pot (photo 1), simmer and stir until the pasta is al dente (photo 2), add cream cheese (photo 3), stir to combine (photo 4), add cheese (photo 5), stir to combine (photo 6).

6 step by step photos showing how to make one pot mac and cheese

Serving Mac and Cheese

I tend to serve this as a main, but you can serve it as a side too. Goes great with Fried Chicken or Chicken Tenders (Spicy or Baked!). I also most recently served this with Pulled Pork which was incredible!

For more similar recipes check out these beauties:

Deliciously Fun Mac and Cheese Recipes

Alrighty, let’s tuck into this creamy one pot mac and cheese shall we?!

two small white bowls of mac and cheese on marble backdrop

How to One Pot Mac and Cheese (Full Recipe & Video)

close up shot of mac and cheese on serving spoon scooping out of pot
4.80 from 10 votes

Ultra Creamy One Pot Mac and Cheese

By: Chris Collins
This Mac and Cheese is smooth, creamy, cheesy and delicious. Better still, it's all made in one pot! PLEASE CHECK OUT THE NOTES BEFORE STARTING.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6
Pin Recipe Comment Print Recipe
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Equipment

  • Large Pot & Wooden Spoon
  • Jug (for stock)
  • Cheese Grater

Ingredients 

  • 1lb / 500g Dried Macaroni
  • 2 1/2 - 3 cups / 600 - 720ml Milk, at room temp, or as needed (I use semi-skimmed)
  • 2 cups / 480ml Chicken Stock (not piping hot)
  • 1 cup / 240ml Heavy/Double Cream, at room temp
  • 1 tsp Salt
  • 1/2 tsp Mustard Powder
  • 1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper
  • 4oz / 125g Cream Cheese, leave at room temp
  • 2 1/2 cups / 250g Medium Cheddar (see notes)
  • 1 cup / 100g Gruyere, grated
  • 1/2 cup / 50g Mozzarella, shredded

Instructions 

  • Add the macaroni to a large deep pot then pour in 2 1/2 cups / 600ml milk and all of the stock and cream. Stir in the mustard powder, garlic powder, onion powder, salt and white pepper.
  • Bring to a gentle simmer over medium heat and cook until the macaroni is al dente, stirring somewhat frequently. If the liquid dries out before the pasta cooks just add in a splash more milk to help it cook to al dente.
  • Turn the heat to low then stir in cream cheese until it melts. Str in the cheddar and gruyere then stir in the mozzarella. If the cheese is struggling to melt or the sauce is too thick, just thin it out with milk a splash at a time.
  • Check for seasoning and adjust if needed then serve and enjoy!

Video

Notes

a) Chicken Stock - I find this adds a nice depth of flavour. It's very subtle. However, you can sub water if you'd prefer.
b) Cheese - I'm team sharp cheddar all the way, but here I actually prefer a medium strength. I find it gives a much creamier flavour. The gruyere adds a nice nutty flavour, so do add that if you can (sub more cheddar if not). Mozzarella gives a nice cheese pull. Cream cheese obviously helps with the creaminess too.
c) Consistency - The liquid will definitely be enough to cook the pasta and melt the cheese. Depending on how thick your macaroni is, it might soak up a little more, leaving the cheese sauce quite thick. You can easily adjust this by adding in more milk (preferably warmed in the microwave) a splash at a time. I'd be very surprised if you find it too saucy (especially because it soaks up the sauce as it rests), but if you do, just pop the pot back on low heat. Don't over do it though as simmering the cheese sauce too much can make it go grainy.
d) Macaroni - Different brands have different cook times, meaning the pasta will absorb different amount of liquid. Again just use the milk to adjust the sauce as needed to ensure the pasta cooks through and the sauce isn't too thick.
e) How to avoid the sauce going grainy - here's 3 tips to ensuring the sauce doesn't turn out grainy:
  • Room temp - if the milk and cream are fridge cold, sometimes they can hurdle if they hit hot stock. Keeping them at room temp will help prevent this. You could also gently warm them in the microwave to bring them to room temp.
  • Heat - don't boil the pasta aggressively over high heat otherwise the milk and split. Also, once you stir in the cheese make sure the heat is on low or completely off.
  • Cheese - grate your own cheese. the pre-shredded packet stuff can sometimes turn the sauce grainy.
f) Calories - based on the whole recipe divided by 6. These will be fairly big portions (mainly because it's very rich).

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 818kcal | Carbohydrates: 64.02g | Protein: 34.14g | Fat: 47.08g | Saturated Fat: 27.781g | Polyunsaturated Fat: 2.302g | Monounsaturated Fat: 12.861g | Trans Fat: 0.642g | Cholesterol: 155mg | Sodium: 1032mg | Potassium: 420mg | Fiber: 2.4g | Sugar: 9.23g | Vitamin A: 1673IU | Vitamin C: 0.4mg | Calcium: 725mg | Iron: 1.39mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
5 Knockout Dinners You’ll NEVER Stop Making
A free email series, from one foodie to another
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Melissa says:

    5 stars
    I made this for my Son, Daughter, grandson and Son In Law last weekend when the hubby was away. They all raved about it so much that I’m making it again for the hubby. Gonna try some Monterey Pepperjack instead of mozzarella this time! Serving it with ham steaks.

    Reply
    1. Chris Collins says:

      So pleased to hear, Melissa! Thanks so much for popping back for a review 🙂 C.

      Reply
  2. Linda says:

    Had this mac and cheese last night with smoke pulled pork, beef ribs, pork ribs. Man have to tell you that everyone loved the mac and cheese, I made it for the grandkids but all the adults had some also.
    It was a hit.
    Thank you so much for the recipe

    Reply
    1. Chris Collins says:

      So pleased to hear, Linda! 🙂 C.

      Reply
  3. Paul says:

    I made this for dinner tonight. Followed the recipe to the letter. Must say the best mac & cheese i have ever tasted.
    I will make thus again and again.
    Look forward to trying more of your recipes.

    Reply
    1. Chris Collins says:

      So pleased it went down well, Paul! 🙂 C.

      Reply
  4. Gill says:

    5 stars
    This has become a weekly addition to our house! Very easy to make and gloriously gluttonous!

    Thank you for sharing x

    Reply
    1. Chris Collins says:

      So pleased to hear, Gill! 🙂 C.

      Reply
  5. Peidan says:

    3 stars
    Followed exactly and weight and measured it all but subbed more cheddar instead of a third cheese. Way too liquid.

    But was decent tasting. I’ll use the remainder of these cheese soup for veg or something.

    Reply
    1. Chris Collins says:

      Hi Peidan! Not sure how you ended up with so much sauce, especially enough to store separately! I do find sometimes different brands of macaroni cook quicker than others, therefore soak in less liquid, so maybe that was it… Glad you enjoyed the taste and nothing was wasted either way. C.

      Reply