One pot mac and cheese in 15 minutes… without a box? Some recipes just seem too good to be true, but I promise this one is real and really easy. This is my favorite recipe for macaroni and cheese because I can make it when I’m in a rush and need something quick to fill me up. Not to mention, it’s super creamy, cheesy, and delicious! Why bother with the boxed stuff when you can make it from scratch just as easily? It’s a no-brainer!
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There was a time not long ago when I literally couldn’t cook a thing. My roommate joked that I couldn’t make instant coffee. This one pot mac and cheese is the kind of recipe I needed back then. It’s quick, easy, and super beginner-friendly. It’s also rich and delicious enough to impress just about anyone who tastes it. I still make it to this day for myself and my kids because it’s just that good and that easy!
What’s in This One Pot Mac and Cheese Recipe?
- Pasta: I recommend classic elbow macaroni noodles, but any short pasta shape will work.
- Evaporated Milk: Makes the sauce super creamy. You can use regular dairy milk (2%), but it won’t be as rich.
- Egg: Makes the sauce richer, creamier, and smoother.
- Mustard: Smooth Dijon mustard adds a touch of tanginess that enhances the cheesy flavor of the dish.
- Nutmeg: A little ground nutmeg adds a touch of warmth to the dish. I really like the depth it adds to the sauce, but you can leave it out if you’re not a fan.
- Basil: A little dried basil adds a slight herbal note to the dish.
- Cheese: I used 1½ cups of Mexican blend and ½ cup of Chai BellaVitano Sartori cheese. You could use any Sartori cheese or Gruyere to give it an extra kick. If you can’t find those, any shredded cheese will work. Use the kind you like best.
- Butter: Unsalted butter helps make the sauce richer.
- Velveeta: This is my secret ingredient for a smooth, creamy sauce that never separates. It’s optional, but I find it makes things easier.
Tips for Success
- Cook the pasta al dente. It will continue to cook after it is drained and again when it’s mixed with the sauce.
- Mix the butter and sauce into the pasta off the heat. If it’s heated too much, the cheese and egg will seize up and separate.
- If your sauce does separate, add a tablespoon or two of milk or heavy cream and stir vigorously to bring it back together.
How to Store and Reheat
I have found that this one pot mac and cheese tastes best as soon as it’s made, but leftovers will keep for up to 4 days in the refrigerator. Reheat on the stovetop or in the microwave.
Serving Suggestions
I love how simple this one pot mac and cheese recipe is. It makes a great side dish or main meal. I like to add chopped tomatoes, seared chicken or grilled shrimp, and crumbled bacon to mine.
5-Star Review
“My family loved it! Even my picky 7yr old said it was great.” -Catie
One Pot Mac and Cheese Recipe
Ingredients
- 8 ounces macaroni noodles (½ box)
- 6 ounces evaporated milk (½ can)
- 1 large egg
- 1 teaspoon Dijon mustard
- ⅛ teaspoon ground nutmeg
- 1 teaspoon dried basil
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 2 cups shredded cheese choose your favorite(s)
- 4 tablespoons unsalted butter (½ stick)
- ½ cup cubed Velveeta optional
Instructions
- Boil the noodles to al dente according to the directions on the package.8 ounces macaroni noodles
- While you're boiling the noodles, combine everything except the butter in a medium-sized bowl and set aside.6 ounces evaporated milk, 1 large egg, 1 teaspoon Dijon mustard, ⅛ teaspoon ground nutmeg, 1 teaspoon dried basil, 1 teaspoon kosher salt, 2 cups shredded cheese, Freshly ground black pepper
- Melt the butter in a microwave safe bowl and set aside.4 tablespoons unsalted butter
- Once the noodles are done, drain and return them to the pot (turn off the heat), add the butter, and stir to coat the noodles.
- Add the egg mixture to the noodles and turn the heat back up to low. Cook, stirring, for 2-3 minutes, or until the mixture thickens and the cheese is melted. Add in the Velveeta (optional) if using.½ cup cubed Velveeta
- Serve immediately (it will thicken and dry out if you wait too long).
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make One Pot Mac and Cheese Step by Step
Boil the Noodles: Boil 8 ounces (½ box) of macaroni noodles to al dente according to the directions on the package.
Mix the Sauce: While you’re boiling the noodles, combine 6 ounces (½ can) of evaporated milk, 1 large egg, 1 teaspoon of smooth Dijon mustard, ⅛ teaspoon of ground nutmeg, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, 2 cups of shredded cheese, and freshly ground black pepper (to taste) in a medium-sized bowl and set aside.
Butter the Noodles: Melt 4 tablespoons (½ stick) of butter in a microwave-safe bowl. Once the noodles are done, drain and return them to the pot (turn off the heat), add the butter, and stir to coat the noodles.
Thicken the Sauce: Add the egg mixture to the noodles and turn the heat back up to low. Cook, stirring, for 2-3 minutes, or until the mixture thickens and the cheese is melted. Add in ½ cup of cubed Velveeta (optional) if using. Serve immediately (it will thicken and dry out if you wait too long).
My family loved it! Even my picky 7yr old said it was great.
That’s always a plus!! I’m glad everyone enjoyed it!
Hi! If I don’t have dried basil what can I use in its place?
I’m pretty sure fresh basil works just fine too, or any herb of your choice, like dried thyme, or parsley, or oregano.
This is very easy to cook and less time-consuming. When I am in hurry I always prefer this dish. Thanks for sharing.
Hope you love it!
I am keen to try this recipe, but was wondering how many servings it made? thanks :)
Hey Sera, it makes 4-6 servings. Thanks so much for stopping by!!
Does the egg curdle or cook stringy when you add the mix to the hot pasta? I am quite keen to try this as I like using proper ingredients instead of ” can of cream of this soup or “envelope of that dressing” etc. :-)
no it was very smooth and creamy for us. I hope you give it a try! let me know how you like it!! thanks so much for stopping by :)
I have always made a mac and cheese recipe similar to this. I use New York white cheddar, sharp cheddar, a small amount of Velveeta for creaminess and Gruyere. I also use heavy cream. I will definitely use your recipe for now on because it is quicker and cheaper. I just can’t justify spending $35 on cheese when it’s just for Cash and I. :)
Yours sounds good too! And yeah I hear you on saving money. Eating for one or two is so expensive and our leftovers always seem to go to waste. The cheaper the better. Cash is so cute :)
I am sure cash appreciates the $35 mac and cheese :)