One-Pot Mac and Cheese
Macaroni and cheese rarely disappoints at any age. A comfort food, creamy, cheesy, and a great vessel for other foods. A perfect side to almost any entrée. Warm, welcoming, and brings back memories that make you feel like you’re at home. Whether you make it from scratch or out of the box, it is sure to bring a smile to your face. Unless you overcook the pasta, which I have done more times than I’d like to admit. This one-pot mac and cheese recipe is creamy, rich, and so easy to cook.
One-pot mac and cheese is a winner in my household. Brad does all the dishes, so it’s great to make food in one dish rather than having to use several. With homemade macaroni and cheese, I usually use many dishes. One pot to boil the pasta, a colander to drain, and another pan to make the cheese sauce in. Instead of 3 separate dishes, this recipe only uses 1! You’re welcome, to whoever does the dishes at your house 😊.
This one-pot mac and cheese recipe has green chile and bacon, which make it incredibly delicious and brings me right back to New Mexico. These are optional, so don’t add them if you prefer not to. Alternatively, you can add a ton of different things to this one-pot wonder.
My favorite macaroni and cheese add ins:
- Peas and Carrots
- Green Chile
- Roasted red peppers
- BBQ Meat
Get the Right Ratio
I have made this recipe with gluten-free pasta, and it works great. The gluten-free pasta does tend to break apart, but it is still delicious and yields a great product. I have also used rotini and penne, which both worked out great. I think you can use any type of pasta, as long as you follow this ratio:
2 cups dried pasta : 4 – 4 ½ cups liquid : 1 ½ – 2 cups cheese
Sometimes the amount of liquid may need adjusting. If it is too dry, add liquid a little at a time until you’ve reached the desired consistency. As for the cheese, add as much as you want, and you can’t go wrong 😊. I usually just use whatever cheese I have on hand. This recipe has cheddar, mozzarella, Boursin, and parmesan cheese. Feel free to get creative with the types of cheese you use!
For the pot to cook this deliciousness in, I used a Le Creuset Enameled Cast Iron Braiser. These can get expensive, so I really like the Amazon Basics brand of enameled cast iron skillets that run about a quarter of the price of Le Creuset.
I made this pasta to go on the side of my favorite BBQ. Check out the recipes here:
One Pot Mac and Cheese
- 2 cups dried pasta
- 3 – 3¼ cups milk
- 1 cup low sodium chicken broth
- 1/4 cup cream
- 1/2 tsp ground mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 oz cream cheese softened
- 1½ cups shredded cheese I used chedder and mozzarella
- 1/4 cup butter
- 1/4 cup shredded or shaved parmesan for garnish
- 1/4 cup chopped roasted green chile optional
- 1/4 cup chopped cooked bacon optional
- 2 tbsp chopped fresh parsley optional
- In a large skillet, add dried pasta, green chile (if using) milk, and chicken broth. Bring to a simmer over medium-high heat.
- Let simmer until pasta is done and stir frequently to prevent pasta from sticking together. Times will vary depending on type of pasta used.
- Once pasta is cooked, add the butter, cream cheese and shredded cheese. Reserve the parmesan cheese for garnish.
- Stir slowly to combine while the cheese melts. Add the cream a little at a time while stirring. If it looks too dry, add more milk or chicken broth until you’ve reached the desired consistency.
- Remove from heat and top with bacon, parmesan and parsley. Enjoy!