Best One Pot Cheese and Macaroni

Best One Pot Cheese and Macaroni

19 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jill Suzanne Faucher-Ross
Recipe by  Jill Suzanne Faucher-Ross

“This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without. ”

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Adjust Servings

Original recipe yields 6 servings



  1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
  2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

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Reviews (19)

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This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingredients are things I usually have sitting around the house anyways)! I reduced the recipe down to 1 serving for my lunch today & it went pretty well. I upped the noodles to 3/4 cup because I didn't use elbow noodles & so had to add more water. Once the noodles were done I just poured out the majority of the excess water. I added in a tbs of butter & melted it, then added in the milk as the recipe indicates. Once the cheeses were melted & the pepper added (skipped on the mustard) I tasted the macaroni & it seemed a little bland, so I added in a few dashes of hot sauce as well as sprinkled in just a bit of onion powder. This took the recipe from "okay" to "mmm...good". As far as easy & tasty lunches go, this one is a recipe I will make again!!



Great recipe for a quick easy creamy stove top mac and cheese. I switched things up a bit, but adding asiago, feta and cream cheese to the cheddar and parmesan. I found that if I stirred the cheese in as it melted and didn't add it all at once, it kept it from clumping as others have complained about. I also sauteed some onion and then added that as well. Turned out super creamy and flavorful. Thanks for the recipe! :)

Roxanne J.R.

Roxanne J.R.

Delicious, quick and easy! But very rich and cheesy too. I think next time I will either use less cheese or boil more pasta. I usually don't have Parmesan around so I was pleasantly surprised by the taste of the Cheddar and Parmesan combination. I loved it and I will definitely be making this one again!

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Amount Per Serving (6 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 30.1 g
  • 60%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 930 mg
  • 37%

Based on a 2,000 calorie diet



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One Pot Pinto Beans


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Bev's Mac and Cheese