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close up shot of mac and cheese on serving spoon scooping out of pot
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5 from 3 votes

Ultra Creamy One Pot Mac & Cheese

This Mac and Cheese is smooth, creamy, cheesy and delicious. Better still, it's all made in one pot!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 818kcal
Cost: £2 / $2.50


  • Large Pot & Wooden Spoon
  • Jug (for stock)
  • Cheese Grater


  • 1lb / 500g Dried Macaroni
  • 2 1/2 - 3 cups / 625 - 750ml Milk
  • 2 cups / 500ml Chicken Stock (not piping hot!)
  • 1 cup / 250ml Heavy/Double Cream, at room temp
  • 2 1/2 cups / 250g Medium Cheddar (see notes)
  • 1 cup / 100g Gruyere, grated
  • 1/2 cup / 50g Mozzarella, shredded
  • 4oz / 125g Cream Cheese
  • 1 tsp Salt
  • 1/2 tsp Mustard Powder
  • 1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper


  • Into a large pot add your dried macaroni, then pour in chicken stock, 2.5cups/625ml milk and cream. Add in mustard powder, salt, white pepper, onion powder and garlic powder.
  • Give everything a stir, then bring to a gentle simmer over low-medium heat and cook until the macaroni is al dente, stirring somewhat frequently. The sauce should be fairly thin at this point (pasta will continue cooking slightly).
  • Turn off the heat then stir in cream cheese. Add cheddar, mozzarella, gruyere and give everything a good stir until evenly combined.
  • If the sauce is still too thin/pasta not fully cooked just pop on low heat for a couple mins. If it's too thick just add milk a splash at a time.



a) Chicken Stock - I find this adds a nice depth of flavour. It's very subtle. However, you can sub water if you'd prefer.
b) Cheese - I'm team sharp cheddar all the way, but here I actually prefer a medium strength. I find it gives a much creamier flavour. The gruyere adds a nice nutty flavour, so do add that if you can (sub more cheddar if not). Mozzarella gives a nice cheese pull. Cream cheese obviously helps with the creaminess too.
c) Consistency - The liquid will definitely be enough to cook the pasta and melt the cheese, depending on how thick your macaroni is, it might soak up a little more, leaving the cheese sauce quite thick. You can easily adjust this by adding in more milk a splash at a time. I'd be very surprised if you find it too saucy (especially because it soaks up the sauce as it rests), but if you do, just pop the pot back on low heat.
d) Calories - based on the whole recipe divided by 6. These will be fairly big portions (mainly because it's very rich).


Calories: 818kcal | Carbohydrates: 64.02g | Protein: 34.14g | Fat: 47.08g | Saturated Fat: 27.781g | Polyunsaturated Fat: 2.302g | Monounsaturated Fat: 12.861g | Trans Fat: 0.642g | Cholesterol: 155mg | Sodium: 1032mg | Potassium: 420mg | Fiber: 2.4g | Sugar: 9.23g | Vitamin A: 1673IU | Vitamin C: 0.4mg | Calcium: 725mg | Iron: 1.39mg