Description
This classic One-Pot Macaroni and Cheese recipe combines creamy cheeses with tender elbow macaroni for a comforting, easy-to-make dish. Prepared entirely on the stovetop, it’s perfect for a quick meal or side dish with minimal cleanup.
Ingredients
Scale
Pasta and Liquid
- 2 cups elbow macaroni (uncooked)
- 4 cups milk (whole preferred)
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
Cheeses
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons cream cheese or butter (optional, for extra creaminess)
Instructions
- Combine ingredients: In a large pot, add uncooked elbow macaroni, milk, salt, garlic powder if using, and black pepper. Stir to combine all ingredients evenly before heating.
- Cook pasta: Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
- Simmer and stir: Reduce the heat to low and let it simmer. Stir often for 12 to 15 minutes, or until the macaroni is tender and most of the milk has been absorbed. If the mixture becomes too thick before the pasta is done, add a small splash of milk to loosen it.
- Add cheeses: Remove the pot from heat. Stir in the shredded sharp cheddar, mozzarella, and cream cheese or butter until everything is melted and the sauce is creamy and smooth.
- Adjust seasoning and serve: Taste the macaroni and cheese and adjust seasoning if needed. Serve warm as a main dish or a delicious side.
Notes
- For an extra flavor boost, stir in cooked bacon, diced tomatoes, or sautéed vegetables before serving.
- Best enjoyed immediately; if reheating, add a splash of milk to restore creaminess.
