Ultra-Creamy One-Pot Stovetop Mac and Cheese

Why You’ll Love This Recipe

• True one-pot method: cook the pasta and make the sauce in the same pan—no strainer needed.
• Ultra-creamy sauce thanks to starchy pasta water, warm milk, and sharp cheddar.
• Fast and friendly: ready in about 25 minutes with pantry staples.
• Easily customizable with spices, veggies, or extra cheeses.

Grocery List

• Produce: Chives or parsley (optional garnish)
• Dairy: Unsalted butter, whole milk, sharp cheddar (block preferred)
• Pantry: Elbow macaroni, kosher salt, black pepper, sweet paprika (optional: cayenne or hot sauce, Dijon or mustard powder)

Full Ingredients

Pasta Base

• 12 oz dry elbow macaroni (about 3 cups)
• 4 1/2 cups water
• 1 tsp kosher salt (for the water), plus more to taste

Creamy Cheese Finish

• 3 tbsp unsalted butter, cut into pieces
• 1 cup whole milk, warmed
• 8 oz sharp cheddar cheese, freshly shredded (about 2 packed cups)
• 1/4 tsp sweet paprika, plus a pinch more to finish
• 1/4 tsp freshly ground black pepper

Optional Add-Ins & Garnish

• Pinch of cayenne or a few dashes hot sauce, to taste
• 1/2 tsp Dijon mustard or mustard powder (optional, for gentle tang)
• 2 tbsp chopped fresh chives or parsley, for serving

Step-by-Step Instructions

Step 1: Bring salted water to a boil

In a medium heavy-bottomed pot (at least 3.5-quart), bring 4 1/2 cups water and 1 teaspoon kosher salt to a boil over medium-high heat. Add the elbow macaroni and stir immediately to prevent sticking.

Step 2: Simmer the elbows to just-tender

Adjust heat to maintain a lively simmer (medium to medium-high). Cook, stirring often, until the pasta is just tender, 9–11 minutes. The pasta should stay mostly submerged; if the pot looks dry before the pasta is tender, add hot water 1/4 cup at a time. Stir frequently so the starch releases evenly and nothing sticks.

Step 3: Reserve starchy liquid and go off heat

Turn off the heat. Aim to have about 1/2 cup of starchy liquid left in the pot—this is your built-in sauce thickener. If you have more than that, ladle some out; if you have less, add a splash of hot water. Do not drain the pasta.

Step 4: Stir in butter and warm milk

Add the butter and stir until melted and the pasta looks glossy. Warm the milk in the microwave (30–45 seconds) or in a small saucepan until just steamy, then stir it into the pot. Warming prevents the cheese from tightening.

Step 5: Melt in the cheddar

With the pot still off heat, add the shredded cheddar gradually, a handful at a time, stirring constantly until fully melted before adding more. This takes 1–2 minutes. You’re looking for a smooth, creamy sauce that clings to the elbows without stringiness.

Step 6: Season, rest, and serve

Stir in the sweet paprika and black pepper. Taste and add salt as needed (cheddar varies in saltiness). For a gentle kick, add cayenne or hot sauce. Let the mac rest for 2 minutes; the sauce will thicken slightly as the starch and dairy emulsify. Serve hot, sprinkled with a pinch more paprika and chopped chives or parsley if desired.

Pro Tips

• Use freshly shredded cheddar from a block for the smoothest melt; pre-shredded often contains anti-caking starches.
• Keep the pot off heat when adding cheese. Direct heat can cause graininess or oil separation.
• Warm milk is key—cold milk can shock the cheese and make the sauce clump.
• Don’t skip the starchy pasta liquid; it’s the backbone of the silky, glossy sauce.
• If the sauce seems too tight, splash in 1–2 tablespoons hot water or warm milk and stir until glossy again.

Variations

• Smoky Paprika & Bacon: Crisp 4 slices bacon, crumble, and stir in at the end. Swap sweet paprika for smoked paprika and use 1 tablespoon bacon fat in place of part of the butter.
• Broccoli Cheddar: Add 2 cups small broccoli florets to the pot during the last 3 minutes of pasta simmering; proceed with the sauce as written.
• Three-Cheese: Replace 2 oz cheddar with 2 oz Fontina or Monterey Jack and add 1 oz grated Parmesan at the end for extra depth.

Storage & Make-Ahead

Best enjoyed fresh. Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring until creamy, or microwave at 50% power in short bursts, stirring between each. Freezing is not recommended (the sauce may split), but if you do freeze, thaw overnight in the fridge and reheat slowly with extra milk to re-emulsify.

Nutrition (per serving)

Approximate values: 640 calories; 29 g fat; 69 g carbohydrates; 26 g protein; 1–2 g fiber; sodium will vary based on salt and cheese used. Calculations are estimates.