One Pot Mac and Cheese
Using one pan, simple ingredients, tons of REAL cheese, this easy mac and cheese is on the table in under 30 minutes and always a hit.
Servings: 8
Equipment
Ingredients
- 6 ounces shredded sharp white or yellow cheddar cheese ~1½ cup shredded by hand
- 2 ounces shredded Swiss cheese ~½ cup shredded by hand
- 1 ounce Parmesan cheese ~¼ cup grated
- 3 cups low-sodium vegetable broth or chicken stock
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon unsalted butter
- 16 ounces elbow noodles
- 2 cups whole milk + more if needed
- ½ teaspoon whole grated nutmeg optional
Instructions
- Using a box grater or food processor fitted with a grating blade, grate the cheeses, then set them aside to come to room temperature as the noodles simmer.
- In a large saucepan, combine the broth with salt, garlic powder, onion powder, elbow noodles, and butter. Bring the mixture to a simmer over medium-high heat, stirring often.
- Once boiling, reduce the heat to medium-low and simmer for about 7-8 minutes, stirring often, until the pasta has absorbed most of the broth.
- Once most of the broth has been absorbed, drizzle in the milk and season with the nutmeg. Continue to cook, stirring often, over low heat until the pasta is tender and the majority of the milk is absorbed. If you notice the milk is being absorbed faster than the pasta is cooking, add additional milk, ¼ cup at a time, as needed.
- Once the noodles are tender, remove the pan from the heat. Add the cheese, a handful at a time, stirring after each addition, until melted.
- Taste and adjust seasonings. Serve immediately for best results.
Video
Notes
Storage: Leftover cooled Macaroni and Cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in a heat-safe bowl with a splash of broth or milk, covered with a damp paper towel, in the microwave. This will keep the mac and cheese nice and creamy.
Cheese: Feel free to use Colby in place of cheddar or fontina or Greuye in place of Swiss. Be sure to grate the cheese yourself for the best melting factor! Bagged shredded cheese is coated with anti-caking agents which will prevent a smooth melt.
Milk: While any fat percentage of milk can be used to make this recipe, for the richest mac and cheese use whole milk.
Nutrition
Calories: 561kcal | Carbohydrates: 49g | Protein: 32g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 303mg | Fiber: 2g | Sugar: 5g | Vitamin A: 781IU | Vitamin C: 0.03mg | Calcium: 789mg | Iron: 1mg
