This ultra creamy mac and cheese is made in one pot in just 25 minutes! No separate cheese sauce or roux needed, just rich, silky, cheesy macaroni.
The secret to making a creamy mac and cheese isn’t just about adding loads of cheese; it’s also about how it’s cooked. Making everything in one pot means the starch from the macaroni stays in the sauce, helping create a smooth, silky consistency. Combine that with milk, heavy cream, cream cheese and a blend of cheeses, and you’re left with a gorgeously rich, velvety sauce that coats every piece of macaroni!
Ingredient Notes
The full quantities are in the recipe card below, but here are a few key ingredients and, more importantly, why I use them:
- Cheddar – I typically like extra-sharp cheddar, but for this recipe I much prefer a medium cheddar. You still get plenty of cheesy flavour, but its flavour marries into the creamy sauce better, without overpowering the other cheese. You can use orange or white cheddar.
- Gruyère – Adds a gorgeous nutty flavour and melts beautifully into the sauce. This really gives an edge to the overall flavour of the mac and cheese.
- Mozzarella – I like adding a little mozzarella for that lovely cheese pull. It’s optional, but just be aware that too much can make the sauce quite thick and stretchy.
- Cream Cheese – Adds to the creaminess of the sauce, whilst still gently adding a tangy cheesy flavour.
- Milk & Heavy Cream – I use a combination of 2% milk (semi-skimmed) and heavy cream (double cream). The milk provides the main cooking liquid, while the cream adds richness and gives the sauce a more luxurious consistency.
- Stock & Seasoning – Chicken stock adds a lovely savoury depth, while the mustard powder, garlic powder, onion powder and white pepper offer a lovely boost of flavour.
One Pot Mac and Cheese
You know I’m a huge advocate for One Pot Pastas, and this mac and cheese is no exception. Not only does the one-pot method mean you don’t need to make a separate cheese sauce or roux, but it also makes the whole process incredibly straightforward. Everything cooks together in the same pot, with less washing up afterwards. What’s not to love?!
Process shots: add dry macaroni, milk, cream, chicken stock and seasoning to pot (photo 1), simmer and stir until the pasta is al dente (photo 2), add cream cheese (photo 3), stir to combine (photo 4), add cheese (photo 5), stir to combine (photo 6).
Tips and Troubleshooting
There are a few common problems people run into when making mac and cheese, but thankfully they’re easy to avoid:
The biggest culprit here is heat. Make sure you’re not simmering too aggressively; otherwise the sauce can sometimes split. Also, when adding the cheese, make sure the heat is either on low or completely off. I also recommend freshly grating the cheddar and Gruyère, as pre-grated varieties often contain anti-caking agents that can affect how smoothly they melt (mozzarella is fine because it’s such a small amount).
If it’s looking a little loose, just keep in mind it thickens more as it cools. As an emergency step, you can very gently simmer to reduce the sauce. If it’s too thick, just simply stir in a splash of milk to thin it out to your desired consistency.
You’ll want to stir regularly as the macaroni simmers, especially towards the end. If the liquid reduces before the macaroni is cooked, add another splash of milk and continue gently simmering until al dente.
Make Ahead/Reheating
This is best served fresh, but you can make it a day ahead. I’ve successfully reheated it from the fridge without the sauce turning grainy! Allow it to cool promptly, then cover and refrigerate. It will completely solidify as it cools, so you’ll likely need to slice it into portions upon reheating. Just add to a pot with a splash of milk over very low heat, gently pressing down to separate the macaroni without breaking it apart. Keep gently stirring and adding splashes of milk as needed until the sauce becomes creamy again and everything is piping hot. Don’t be tempted to crank up the heat!
Serving Suggestions
This makes a perfect dinner by itself, but it also works tremendously well as a side for so many different things. Here are some of my favourite ways to serve it:
- Fried Chicken – I got a whole Fried Chicken Collection, but some of my favourite pairings are Nashville Chicken Tenders and Fried Chicken Cutlets.
- Pulled Pork – Absolutely perfect underneath my Dr Pepper Pulled Pork!
- Something Fresh – A Simple Green Salad or some crunchy Apple Slaw is perfect for balancing out all that richness.
- Thanksgiving – And of course, this makes an awesome Thanksgiving Side Dish with turkey and all the trimmings!
Alrighty, let’s tuck into this creamy one pot mac and cheese shall we?!
How to Creamy Mac and Cheese (Full Recipe & Video)
Ultra Creamy Mac and Cheese (One Pot!)
Equipment
- Large Pot & Wooden Spoon
- Jug (for stock)
- Cheese Grater
Ingredients
- 1lb / 16oz / 450g Dried Macaroni
- 2 1/2 – 3 cups / 600 – 720ml semi-skimmed (2%) Milk, or as needed (leave at room temp whilst prepping)
- 2 cups / 480ml Chicken Stock
- 1 cup / 240ml Heavy/Double Cream, leave at room temp whilst prepping
- 1 tsp Salt
- 1/2 tsp Mustard Powder
- 1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper
- 4.5oz / 125g full-fat Cream Cheese, preferably close to room temp
- 2 1/2 cups / 250g Cheddar (see notes)
- 1 cup / 100g Gruyere, grated
- 1/2 cup / 50g Mozzarella, shredded (optional – see notes)
Instructions
- Add the macaroni to a large, deep pot, then pour in 2 1/2 cups / 600ml milk and all of the stock and cream. Stir in the mustard powder, garlic powder, onion powder, salt and white pepper.
- Bring to a gentle simmer over medium heat and cook until the macaroni is al dente, stirring somewhat frequently so the macaroni doesn't stick. If the liquid dries out before the pasta cooks just add in a splash more milk to help it cook to al dente.
- Turn the heat to very low, then stir in cream cheese until it melts. Swiftly stir in the cheddar until it melts, then stir in the gruyere. If you're adding mozzarella, add it half at a time until the consistency is to your liking. If the cheese is struggling to melt or the sauce is too thick, just thin it out with milk, a splash at a time.
- Check for seasoning and adjust if needed, then serve and enjoy!
Video
Notes
- Heat – don’t boil the pasta aggressively over high heat otherwise, the milk will split. Also, once you stir in the cheese, make sure the heat is on low or completely off.
- Cheese – grate your own cheese. The pre-shredded packet stuff can sometimes turn the sauce grainy (mozzarella is fine because it’s such a small amount).
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
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Just one word…..INCREDIBLE!!!!! So easy to make, and the result is stunning. When I was finished cooking, I thought that it would be a heavy meal. But no. A lovely soft taste and easy to eat. Thanks.
This is awesome to hear, Robert! So pleased it went down well! C.
It’s beautiful, delicious and so creamy! Serving this in my wee takeaway and customers (kids mostly) loving it. It’s not tasteless as the store bought but full of flavours as can be seasoned as you wish. Using cheese with herbs, sometimes with garlic and everytime is perfect!
Thanks so much for popping back for a review, Eric! 🙂 C.