If you’ve ever dreamed of creating the ultimate comfort food with minimal fuss, then this One Pot Stovetop Mac and Cheese is about to become your new favorite go-to recipe. Creamy, cheesy, and perfectly seasoned, this dish combines tender elbow macaroni with a luscious blend of sharp cheddar, parmesan, and gruyere all cooked together in one pot for easy cleanup and maximum flavor. Whether you’re longing for a cozy weeknight dinner or a crowd-pleasing side, this recipe brings rich, creamy mac and cheese to your table in no time.

One Pot Stovetop Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this One Pot Stovetop Mac and Cheese plays a vital role, bringing simplicity and harmony to this classic dish. From the basic pantry staples to the carefully chosen spices and cheese blend, each adds depth to the flavor, a luscious texture, or a pop of color.

1 lb elbow macaroni: The perfect pasta shape to catch every bit of cheesy sauce.
2 tablespoons unsalted butter: Adds a rich base to start the roux for a silky sauce.
2 tablespoons all purpose, unbleached flour: Thickens the sauce to a creamy consistency without lumps.
2 cups water: Helps cook the pasta while keeping the sauce light.
4 cups whole milk: Creates that luscious, creamy texture mac and cheese is known for.
1 teaspoon garlic powder: Adds a subtle, savory depth without overpowering the cheese.
3/4 teaspoon smoked paprika: Infuses a hint of smoky warmth that elevates every bite.
1/2 teaspoon onion powder: Brings out underlying sweetness and complexity.
1/2 teaspoon ground mustard powder: Gives a gentle tang that sharpens the cheesy flavors.
1/2 teaspoon ground black pepper: Adds a mild, spicy kick for balance.
1 teaspoon coarse salt: Essential to highlight all the savory notes perfectly.
4 cups sharp cheddar cheese, freshly grated: The star cheese that’s bold and creamy.
1 cup parmesan cheese, freshly grated: Adds a nutty, salty dimension.
1/2 cup gruyere cheese, freshly grated: Brings a slightly sweet, mellow flavor and excellent melt.
Fresh parsley, roughly chopped for garnish: A fresh, bright counterpoint to the rich sauce.

How to Make One Pot Stovetop Mac and Cheese

Step 1: Make the Roux

Start by melting the unsalted butter in a large Dutch oven or stockpot over medium heat. Once the butter is melted and bubbly, whisk in the flour until smooth. Cooking this mixture for 2 to 3 minutes allows it to develop a light golden color and eliminates that raw flour taste, setting the stage for a silky cheese sauce.

Step 2: Add Liquids and Spices

Slowly pour in the water and whole milk, whisking continuously to keep everything perfectly smooth. This slow incorporation ensures the sauce doesn’t develop lumps. Next, stir in the garlic powder, smoked paprika, onion powder, ground mustard, black pepper, and coarse salt. These spices quietly transform the flavor, giving your mac and cheese a subtly complex, irresistible kick.

Step 3: Cook the Pasta

Add the elbow macaroni straight into the pot and bring everything to a simmer over medium heat. Then, reduce the heat to medium-low and maintain a gentle simmer. The pasta cooks right in the sauce, absorbing that delicious cheesy goodness while softening to just the right al dente texture in about 8 to 9 minutes. Stir frequently to keep the pasta from sticking to the bottom—that’s the secret to perfectly cooked noodles and a smooth sauce.

Step 4: Melt in the Cheeses

Once the pasta is tender yet slightly firm, remove the pot from heat and stir in the freshly grated sharp cheddar, parmesan, and gruyere cheeses. The residual heat works like magic to melt the cheeses evenly, creating a gorgeously creamy mixture that clings to every noodle. Taste and adjust the salt and pepper if needed—this step personalizes the dish to your perfect savory balance.

How to Serve One Pot Stovetop Mac and Cheese

Garnishes

Freshly chopped parsley sprinkled over the top adds a lovely burst of color and a fresh, herbaceous brightness that cuts through the richness of this sumptuous mac and cheese. Feel free to experiment with additional toppings like crispy breadcrumbs, chopped chives, or a dusting of smoked paprika for an extra layer of flavor and texture.

Side Dishes

This One Pot Stovetop Mac and Cheese can be a main event or a stellar side dish. Pair it with a crisp green salad dressed with lemon vinaigrette to balance the creaminess. For heartier meals, it complements grilled chicken, roasted vegetables, or smoky barbecued meats beautifully, making every bite a delicious harmony of flavors.

Creative Ways to Present

Want to impress your guests? Serve individual portions in mini cast iron skillets or ramekins with a golden breadcrumb topping broiled until crisp. For a kid-friendly twist, place it inside hollowed-out bell peppers or bake with extra cheese until bubbly for a cozy, baked version. Presentation can elevate this timeless classic to a gourmet experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pot Stovetop Mac and Cheese in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, but the sauce will thicken, so be prepared to add a splash of milk when reheating to bring back its velvety texture.

Freezing

If you’d like to keep this deliciousness longer, freeze the mac and cheese in a freezer-safe container for up to 2 months. Because pasta can sometimes change texture when frozen, it’s best to consume within this period for optimal creaminess and flavor.

Reheating

Reheat gently on the stovetop over low heat or in a microwave-safe bowl with short bursts, stirring in a little milk as needed. This will help revive that luscious creaminess and prevent the dish from drying out. Stir frequently to ensure even warming and prevent sticking.

FAQs

Can I use different types of pasta?

Absolutely! While elbow macaroni offers the classic texture and shape for this One Pot Stovetop Mac and Cheese, feel free to swap in shells, cavatappi, or penne depending on what you have. Just keep an eye on cooking times as they might vary.

Is it possible to make this recipe vegetarian?

Yes, this recipe is already vegetarian-friendly since it contains no meat. If you want to make it vegan or dairy-free, you could try plant-based butter, milk alternatives, and vegan cheese, but the creamy texture and flavor will differ from the original.

Can I add extras like bacon or vegetables?

Definitely! Add cooked bacon pieces, sautéed mushrooms, steamed broccoli, or sun-dried tomatoes for extra flavor and nutrition. Just toss them in after the cheese melts for the best results.

Why should I use freshly grated cheese?

Freshly grated cheese melts more smoothly and evenly, helping create that dreamy sauce consistency. Pre-shredded cheese often contains anti-caking agents that can lead to a grainy texture, so freshly grating cheese at home really makes a difference.

How do I keep the mac and cheese from being gluey?

The key is to cook the pasta al dente and add the cheese off the heat, stirring gently. Avoid overcooking the pasta and using high heat when adding cheese to maintain a creamy, smooth sauce without becoming rubbery or gluey.

Final Thoughts

You’re now equipped to whip up the creamiest, most flavorful One Pot Stovetop Mac and Cheese with ease and confidence. It’s a timeless dish that’s comforting and flexible, perfect for quick dinners or special occasions. I can’t wait for you to try it and make it your own—because this is truly the kind of recipe that feels like a warm hug in a bowl!

One Pot Stovetop Mac and Cheese Recipe

★★★★★

4.8 from 20 reviews

Author: Jack
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This One Pot Stovetop Mac and Cheese recipe offers a creamy, cheesy comfort food classic made easy in a single pot. Combining sharp cheddar, parmesan, and gruyere cheeses with a flavorful blend of spices, this macaroni and cheese is rich, indulgent, and perfect for a quick weeknight dinner or cozy meal.

Instructions

Make Roux: In a large dutch oven or stock pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour until the mixture is smooth and combined. Cook this roux for 2-3 minutes, whisking frequently, until it turns a light golden color to develop a slightly nutty flavor.
Add Liquids: Slowly pour in the water and whole milk while continuously whisking to prevent lumps. Continue whisking until the liquid mixture is smooth and slightly thickened.
Add Spices and Pasta: Stir in the garlic powder, smoked paprika, onion powder, ground mustard powder, ground black pepper, and coarse salt. Then add the elbow macaroni and bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low to maintain the simmer, stirring occasionally to prevent the macaroni from sticking to the pot bottom. Cook for 8-9 minutes until the pasta is al dente but not overcooked.
Incorporate Cheeses: Remove the pot from heat and immediately stir in the sharp cheddar, parmesan, and gruyere cheeses until they fully melt into a creamy sauce. Adjust seasoning with extra salt and pepper if needed.
Serve: Garnish with freshly chopped parsley for a fresh touch. Serve the mac and cheese hot and enjoy a rich, creamy comfort dish made all in one pot.

Notes

Use freshly grated cheese for the best melting and flavor.
Do not overcook the pasta to maintain a perfect texture.
Stir regularly to avoid pasta sticking and burning on the bottom.
For a lighter version, substitute whole milk with 2% milk, but the result will be less creamy.
This recipe can be adapted to gluten-free by using gluten-free flour and pasta.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American