The method for this super yummy creamy and cheesy One Pot Mac and Cheese recipe is streamlined to cut down on dishwashing—and it is absolutely the yummiest dish of mac and cheese to share with the family!
With all of the easy toddler pasta recipes on my site, I knew I was missing the master, basic, yet most delicious one pot mac and cheese option. It’s a simplified version of my One-Pot Broccoli Mac and Cheese and is so darn fast and yummy!
This is my favorite easy mac and cheese recipe since it takes the same amount of time to make as boxed mac and cheese, yet I can make it from basic pantry staples. And I can customize the flavor and creaminess to make it just right for me and the kids. It has less added sodium than store bought boxed mac and cheese and reheats so well.
You can serve it plain like I am showing here, or you can easily add veggies, protein, and more fiber. It’s so versatile as an easy toddler meal!
(You might like a few other favorite mac and cheese recipes including Sweet Potato Mac and Cheese, Cheeseburger Pasta, and Cauliflower Mac and Cheese.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make One-Pot Mac and Cheese so you know what to pick up from the store or have ready.
- Chicken or vegetable broth: The pasta cooks in broth to ensure it has an undertone of flavor. You can use either reduced sodium chicken broth or vegetable broth, as you prefer.
- Elbow or mini shell pasta: I prefer to make mac and cheese with either elbow pasta or small shells because that’s what my kids expect and also because those small shapes cook quickly and evenly in the broth.
- Cheddar cheese: Shredded cheddar cheese works here to add the cheesy, creamy flavor and texture. You can use shredded cheese from the store or shred it on a box grater. It often blends without any graininess at all if you shred the cheese yourself, though I have had good results with bags of shredded cheese, too. (It can vary a little by brand.)
- Milk (or heavy cream): Adding a small amount of milk or cream at the end of the pasta cooking time helps ensure that the easy mac and cheese has the texture we want.
- Butter: I add unsalted butter to the pasta and cheese mixture for extra creaminess.
- Cream cheese (optional): Adding a small amount of cream cheese is optional to add even more creaminess.
- Onion powder, black pepper, salt (optional): You can add spices or herbs for more flavor in the mac and cheese if you’d like. (We usually have it plain and it’s so yummy!)
Step-by-Step Instructions
Here’s a preview of how to make this One-Pot Mac and Cheese so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the broth to a large pot. Bring just to a boil, then reduce to medium-high. Stir in the pasta and salt.
Step 2. Cook until the pasta is just soft.
Step 3. Turn the heat off and stir the milk, cheese, butter, and cream cheese into the pasta mixture.
Step 4. Serve warm or store for later.
Frequently Asked Questions
Sprinkle the cold mac and cheese with a little water or milk in a heat-safe bowl. Cover with wax paper or a plate and heat in 15 second increments, stirring in between, to return the mixture to the creamy state. (It firms up when cold.)
Sometimes, the type of cheese you use doesn’t melt into the mixture entirely, making it look a little grainy. You can avoid this by grating the cheese on a box grater yourself. That said, I have used different brands of shredded bagged cheese from the store and have only had this issue one time. It’s less common than you might think!
Feel free to add cooked, minced broccoli to the finished mac and cheese, or to add peas, or to add diced chicken to add more nutrition to the dish.
How to Store
Store leftover One Pot Mac and Cheese in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through, in the microwave.
Best Tips for Success
- The size of the pasta you use may alter the cooking time slightly. This recipe was tested with small shell pasta, so any kind that’s a similar size should work the same.
- I don’t often call for using only a half-pound of pasta, but this is very filling, so I went with a smaller amount here to avoid a ton of leftovers. If you want to use a full pound, click the “2x” in the recipe card to adjust it up.
- Add the optional spices to add more flavor as desired. Adults may also like to top their serving with crushed red pepper or hot sauce.
- Add a splash of milk when you reheat this to easily return it to the original super creamy state.
- Add peas to the dish to add protein and a veggie, if desired.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
One-Pot Mac and Cheese
Ingredients
- 3 cups reduced sodium chicken or vegetable broth
- 8 ounces elbow or small shell pasta
- ½ teaspoon salt
- 1 cup shredded cheddar cheese (feel free to double this!)
- ½ cup milk (or heavy cream)
- 1 tablespoon unsalted butter
- 1 tablespoon cream cheese
- 1/4 teaspoon onion powder (optional)
Instructions
- Add the broth to a large pot set over high heat. Bring just to a boil, then reduce to medium-high.
- Stir in the pasta and salt, and simmer for 10-12 minutes, stirring occasionally or until the pasta is just soft. (The liquid will not be totally absorbed and that is okay—it will be by the end of the process!)
- Turn the heat off and stir the milk, cheese, butter, and cream cheese into the pasta mixture. Cover and let sit for 3-5 minutes.
- Taste and season with onion powder if using and additional salt as needed. Serve warm.
Notes
- Store in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through, in the microwave. Add a splash of milk and stir to return to the original creaminess.
- Freeze for up to 6 months. When warming in the microwave, add a splash of milk and stir to return to the original creaminess.
- The size of the pasta you use may alter the cooking time slightly. This recipe was tested with small shell pasta, so any kind that’s a similar size should work the same.
- I don’t often call for using only a half-pound of pasta, but this recipe is very filling so I went with a smaller amount here to avoid a ton of leftovers. If you want to use a full pound, click the “2x” in the recipe card to adjust it up.
- Add the optional spices to add more flavor as desired. Adults may also like to top their serving with crushed red pepper or hot sauce.
- Add a splash of milk when you reheat this to easily return it to the original super creamy state.
-
Love this recipe, the taste was good, and the wholesomeness of it is great for my little grandson, however, the liquid did not absorb into the pasta even though I used the exact ratios as in the recipe. Wondering where I went wrong. 🙂 Also, I so appreciate your website with all the great ideas to feed littles well!
It might just be a matter of covering the pot at the end and letting it sit a little longer. If that doesn’t work, let me know the specific type of pasta you used and I can keep thinking!
This is so delicious! My son decided he no longer liked store versions but ate this up! And I love that I can freeze it for easy future meals. Thank you!
Can you use dairy free cheese and milk?
Yes, though be sure to use plain unsweetened nondairy milk and a df cheese that melts nicely.
This came out great! We threw some broccoli in the food processor and then mixed it in with the rest of the ingredients to get some veggies in. It made a delicious, quick lunch. I appreciate that it’s a more healthful alternative to store bought and, of course, love that there is minimal cleanup!
Awesome!