"This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.
" — JILL_FAUCHER-ROSS
Watch video tips and tricks
shredded Cheddar cheese
shredded Parmesan cheese
ground black pepper
This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingredients are things I usually have sitting around the house anyways)! I reduced the recipe down to 1 serving for my lunch today & it went pretty well. I upped the noodles to 3/4 cup because I didn't use elbow noodles & so had to add more water. Once the noodles were done I just poured out the majority of the excess water. I added in a tbs of butter & melted it, then added in the milk as the recipe indicates. Once the cheeses were melted & the pepper added (skipped on the mustard) I tasted the macaroni & it seemed a little bland, so I added in a few dashes of hot sauce as well as sprinkled in just a bit of onion powder. This took the recipe from "okay" to "mmm...good". As far as easy & tasty lunches go, this one is a recipe I will make again!!
An odd method of making mac n cheese. I used elbow macaroni, and it was cooked perfectly. The final 5 minute cooking time is almost too long as the bottom started to stick. Took off the heat and added the cheeses, pepper and mustard. Very very cheddar cheesey. Not creamy but definitely thick and cheesey. Thanks for the recipe.
Delicious, quick and easy! But very rich and cheesy too. I think next time I will either use less cheese or boil more pasta. I usually don't have Parmesan around so I was pleasantly surprised by the taste of the Cheddar and Parmesan combination. I loved it and I will definitely be making this one again!
Great recipe for a quick easy creamy stove top mac and cheese. I switched things up a bit, but adding asiago, feta and cream cheese to the cheddar and parmesan. I found that if I stirred the cheese in as it melted and didn't add it all at once, it kept it from clumping as others have complained about. I also sauteed some onion and then added that as well. Turned out super creamy and flavorful. Thanks for the recipe! :)
Really good and FAST, and an excellent concept for making quick homemade macaroni and cheese. I skipped the Parmesan cheese and added about 3 cups of cheddar cheese, substituted white pepper for black pepper, and used a combo of skim milk and heavy cream (what I had on hand). All family members ate it!
Not at all what I expected. Tasted like strong tasting globs of melted cheese and noodles. Will not make it again.
I kept trying to like it but I could only taste the parmesean with the macaroni. I won't save the leftovers. :-(
When I made this the sauce turned out gloppy and the pasta was underdone even though I used the kind suggested and cooked it for the recommended amount of time. It's a good thing I cut the recipe in half because my kids wouldn't eat more than a couple of bites.
* Percent Daily Values are based on a 2,000 calorie diet.
Best One Pot Cheese and Macaroni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 277
See how to make creamy mac-and-cheese in individual portions.
Make rich, creamy macaroni and cheese on the stovetop.
See how to make no-bake mac & cheese with a crispy-crunchy top.