One-Pot Mac and Cheese (Print Version)

Quick, creamy one-pot macaroni with three cheeses for satisfying comfort any night.

# Components:

→ Pasta

01 - 14 oz elbow macaroni or short pasta
02 - 5 cups whole milk
03 - 1 cup water
04 - 1 teaspoon salt

→ Dairy & Cheese

05 - 2 cups shredded sharp cheddar cheese
06 - 3/4 cup shredded mozzarella cheese
07 - 1/2 cup grated parmesan cheese
08 - 2 tablespoons unsalted butter

→ Seasonings

09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder

# Directions:

01 - Place macaroni, whole milk, water, and salt in a large pot or Dutch oven. Stir thoroughly to combine.
02 - Heat over medium, stirring frequently to prevent the pasta from sticking. Bring mixture to a gentle boil.
03 - Lower heat and simmer gently, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12 to 15 minutes.
04 - Reduce heat to low. Add unsalted butter, black pepper, smoked paprika, and garlic powder. Stir until the butter has completely melted.
05 - Gradually incorporate shredded cheddar, shredded mozzarella, and grated parmesan, stirring constantly until the cheese is fully melted and the sauce is creamy.
06 - If required, add additional milk a splash at a time to achieve your preferred sauce consistency.
07 - Plate immediately. Garnish with extra parmesan or fresh herbs, if desired.

# Expert Advice:

01 -
  • One-pot means almost no cleanup and zero fuss, but everyone swears it tastes richer this way.
  • It easily adapts to whatever you have on hand, making it fun to experiment with new cheeses or sneaking in veggies, and fast enough to save the busiest evenings.
02 -
  • Forgetting to stir regularly leads to scorched milk at the bottom, and you really don’t want that mess.
  • Adding the cheese off the heat in small handfuls means every bit melts smoothly instead of turning stringy or grainy.
03 -
  • Use freshly grated cheese if you can—pre-shredded brands have coatings that can make the sauce gritty.
  • Don’t skip the simmer: rushing makes the pasta mushy or the sauce thin, but a gentle bubble brings it all together.
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