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One Pot Mac & Cheese Recipe

15 Minutes

super easy


Discover the sheer comfort and indulgence of my One Pot Mac & Cheese Recipe, a dish that takes this quintessential comfort food to new heights. This recipe embodies the simplicity and warmth that comes with preparing and sharing a home-cooked meal. With its rich, creamy texture and satisfying, cheesy goodness, my One Pot Mac & Cheese is a versatile dish that will fit any occasion, be it a family dinner, a casual get-together, or a cozy night in.

Imagine creating a dish so decadent and delicious without the need for numerous pots and pans. This recipe is a game-changer for those who are pressed for time but still crave for a homemade, hearty meal. It is the epitome of comfort food, all made in one pot, reducing the clean-up time and leaving you more moments to savor the dish and enjoy with your loved ones.



Adjust Servings
300 grams uncooked pasta
500 ml water
300 ml full fat milk
1 teaspoon dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
200 grams cheddar
ground black pepper to finish
Nutritional Information
577 Calories
22 g Fat
20 g Protein
75 g Carbs
5 g Sugars


Ready in few steps!
Place 300 grams of your favorite uncooked pasta into a large pot. You're not limited to just macaroni - feel free to use any pasta shape that has cooking time around 8 minutes. Then, pour in 500ml of water and 300ml of full-fat milk. Stir everything together to ensure the pasta is well submerged.
Stir in a teaspoon of dijon mustard, a teaspoon of garlic powder and a teaspoon of salt to bring out all the beautiful flavors of the dish. Combine everything together, then set your stove to medium heat. Let the mixture come to a steady simmer.
Mark as complete
Make it Creamy!
Once simmering, reduce the heat to low and let it bubble away gently. Stir the pot occasionally to prevent the pasta from sticking to the bottom. Allow the pasta to cook until it is tender and most of the liquid has been absorbed. This process should take around 6-7 minutes depending on your pasta type.
Now, turn off the heat and fold in 200 grams of cheddar cheese, stirring until it's completely melted into a rich, creamy sauce. Taste and adjust the seasoning if necessary. Finally, sprinkle some freshly ground black pepper over the top to add a little kick.
Mark as complete
This recipe calls for uncooked pasta. If you're using a pasta that cooks quicker than the standard variety, such as fresh pasta, adjust the cooking time accordingly to avoid overcooking.
While this recipe uses cheddar, feel free to use a mix of cheeses for a different flavor profile. Gouda, gruyère, or Monterey Jack would all work well.
This adds a subtle tanginess to the dish. If you're not a fan of mustard, it can be left out, but it does add a depth of flavor that balances the richness of the cheese.
Full-fat milk is recommended for a creamier and richer sauce. However, if you're looking to cut back on calories, you can use low-fat or non-dairy milk. Just be aware that this may affect the creaminess of your dish.
This dish is best enjoyed fresh, but if you do have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk to help revive the creaminess of the sauce and warm it over medium heat, stirring frequently.


  • Nina

    I didnt try this yet, but with the recipe it says “adjust servings” how many servings should I put for 4 people? (I’m asking because it also says 4 with a knife and fork)

    • Anna

      If you need 4 portions there is no need to adjust 🙂 The fork and knife says number of portions so this measurements should be OK for you. 🙂

  • Tyler

    Made this tonight, was very nice, however I found the cheese seemed to clump and seperate from the milk when doing the last part.
    I’m not the best chef, but any idea why that could have happened?
    Thank you!!

    • Anna

      Overcooking is the main reason cheese clump and seperate. High heat causes the protein and water in the dairy to separate so I recommend to go really low heat after adding the cheese to the sauce and just stir well and just let the cheese melts.

  • Charlotte

    Is there a vegan alternative to the full fat milk you would suggest? I feel like coconut milk may make it to coconuty

    • Anna

      Maybe I would try soy milk. It doesn’t have as strong (almost sweet) a taste as coconut milk and could work well in this recipe.

  • Con

    The pasta didn’t absorb as much as the liquid as I hoped, it is still submerged, what could be the issue?

    • Anna

      I’m sorry to hear that 🙁 It may be due to the type of pasta you used for the recipe. In some cases, the pasta doesn’t absorb as much water, so it’s a good suggestion to adjust the liquid ratio if necessary.

  • Alli

    If I am using this as a side dish for 7 people, do you think I should double the the recipe or leave it as is?

    • Anna

      I think I’d leave it the way it is. Given the amount of cheese and how filling the dish is, it should be enough for 7 people as a side. 🙂

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