Best One Pot Cheese and Macaroni

Best One Pot Cheese and Macaroni

27
Jill Faucher-Ross 1

"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. "
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Ingredients

30 m servings 518 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
  2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Reviews

27
  1. 31 Ratings

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Most helpful positive review

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 ingre...

Most helpful critical review

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 an...

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 ingre...

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 che...

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...

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 an...

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 fo...

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 reci...

We love this recipe! It is so much easier and better than store bought mac n cheese. I use American for my three kids, and add some cheddar when they are not looking. Me and the hubby are experi...