One-Pot Mac and Cheese

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one pot mac and cheese
Katherine Gillen

Admittedly, we have a love-hate relationship with macaroni and cheese. On the one hand, nothing can beat homemade. On the other, most recipes are too laborious (boil and drain the pasta, make a cheese sauce, bake the dish, wait for-ev-er). So what if we told you there’s a way to cut the time and the hassle in half? Enter one-pot mac and cheese, which comes together entirely on your stove top. The trick is to boil the pasta in milk (the natural starches in the pasta help thicken the sauce), then stir in butter and cheese. Everything is done right in one dish—in 30 minutes to boot.


1 pound orecchiette

4 cups whole milk

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons butter

¼ cup cream cheese, softened

3 cups cheddar cheese, grated


1. In a large pot, bring the orecchiette, milk, salt and pepper to a boil over medium-high heat.

2. Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes. (Note: The pasta takes longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.)

3. Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated. (As you stir, the sauce will become creamier.) Spoon into bowls and serve immediately.

Nutrition Facts
  • 694 calories

  • 35g fat

  • 66g carbs

  • 29g protein

  • 11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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