One Pot Stove Top Creamy Mac and Cheese
Throw away the box and make this creamy, cheesy, easy one-pot stove-top macaroni and cheese from scratch! Made just as fast as storebought but tastes a million times better, is easily customizable, and is loved by kids and adults alike.
Servings: 5 -6 servings
Calories: 188kcal
Equipment
Ingredients
Pasta
- 3 cups 12 oz elbow pasta
- 2 cups 480 mL chicken broth
- 2 cups 480 mL milk or half and half
- ⅔ cup 6 oz evaporated milk
Cheese Sauce
- 4 tablespoon 50 g butter
- 1 cup 113 g sharp cheddar cheese, grated
- ½ cup 57 g mozzarella cheese, grated
- ½ cup 57 g American cheese, grated
- ¼ cup 60 mL milk, as needed
Seasoning
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½-1 teaspoon garlic powder
- ½ teaspoon dill weed
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a medium-sized Dutch oven add the pasta, chicken stock, and milk. Bring to a boil.
- Once at a rolling boil, bring the temperature down to medium-low and let the pasta simmer until cooked through by your pasta's package directions.
- Take the pot off the heat and mix in the butter with a wooden spoon. Stir in ½ cup of the cheeses at a time, making sure to melt the cheese down after each addition.
- Season to taste with spices, salt, and pepper.
- Serve hot. Keeps in the fridge for 5 days in an airtight container.
Notes
The sauce thickens up when it cools. Stir in a hearty splash of milk and reheat over medium-low heat or in the microwave.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 24g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 291mg | Fiber: 1g | Sugar: 2g