Easy One-Pot Stovetop Mac and Cheese Recipe 15-Minute Dinner Idea
A quick and creamy one-pot stovetop mac and cheese recipe that comes together in just 15 minutes, perfect for busy weeknights and comfort food cravings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 grams) elbow macaroni
- 3 cups (720 ml) water or low-sodium chicken broth
- 1 cup (240 ml) whole milk or 2% milk
- 2 cups shredded sharp cheddar cheese (about 200 grams)
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon all-purpose flour
- Salt to taste
- Black pepper to taste
- Optional: pinch of smoked paprika or mustard powder
Instructions
- Measure 8 ounces (225 grams) of elbow macaroni and pour 3 cups (720 ml) of water or chicken broth into a large deep skillet or medium saucepan.
- Place the pot over medium-high heat and bring the liquid to a gentle boil. Add the macaroni and a pinch of salt. Stir occasionally to prevent sticking. Cook uncovered for about 7-8 minutes until pasta is tender but still firm (al dente). Add more liquid if it evaporates too quickly.
- Lower heat to medium. Push pasta to one side of the pot and add 2 tablespoons (28 grams) of unsalted butter to the empty side. Let it melt, then sprinkle 1 tablespoon of all-purpose flour over the butter. Stir continuously for about 1 minute to cook out the raw flour taste without browning.
- Slowly pour in 1 cup (240 ml) of milk while stirring constantly to prevent lumps. Stir gently for 2-3 minutes until the sauce thickens and coats the pasta evenly.
- Remove the pot from heat. Gradually add 2 cups (about 200 grams) of shredded sharp cheddar cheese, stirring until melted and smooth. Add a splash more milk if the sauce is too thick.
- Season with salt and freshly ground black pepper to taste. Optionally, add a pinch of smoked paprika or mustard powder and stir to combine.
- Give the mac and cheese a final stir and serve hot directly from the pot.
Notes
Do not rush cooking the roux; cook the flour in butter for a full minute before adding milk to avoid lumps. Add cheese off the heat to prevent graininess. Freshly grated sharp cheddar melts better than pre-shredded. Stir frequently to prevent pasta from sticking or burning. For gluten-free, use gluten-free pasta and substitute flour with cornstarch. For dairy-free, use plant-based milk and dairy-free cheese alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Fat: 18
- Carbohydrates: 45
- Protein: 20
Keywords: mac and cheese, one-pot, stovetop, quick dinner, comfort food, easy recipe, cheddar cheese, weeknight meal