Ultra Creamy Mac and Cheese (One Pot!)

close up shot of mac and cheese on serving spoon scooping out of pot

4.84 from 12 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Servings: - 8

Author: Chris Collins

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

a) Cheddar - I'm team extra sharp cheddar all the way, but here I actually prefer a medium strength for this recipe. It gives you plenty of cheesy flavour without overpowering the other cheeses, and melts beautifully into the sauce. Both white and orange cheddar work perfectly!

b) Mozzarella - I like to add a little mozzarella at the end to give the mac and cheese some 'cheese pull'. This will thicken the consistency up quite a lot, so don't go overboard. You don't have to add it, but if you are, I recommend stirring in half, then adding the rest if you want more of a cheese pull. For a creamier, silkier sauce, leave it out

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 (preferably warmed in the microwave) 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, as an emergency step just pop the pot back on very low heat to thicken it up a little more. Don't overdo it though as simmering the cheese sauce too much can make it go grainy.

d) How to avoid the sauce going grainy - here are 2 tips to ensure the sauce doesn't turn out grainy:

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).

e) Calories - based on the whole recipe divided by 6. These will be fairly big portions (mainly because it's very rich).

Nutrition