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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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“My family loved it! Even my picky 7 yr old said it was great.” -Catie
Easy One Pot Mac and Cheese Recipe
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!
Tips for Beginners
- 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 tbsp or two of milk or heavy cream and stir vigorously to bring it back together.
- Velveeta is my secret ingredient for a smooth, creamy sauce that never separates. It’s optional, but I find it makes things easier.
One Pot Mac and Cheese Recipe
Ingredients
- 8 oz. macaroni noodles (½ box) or any short shaped pasta
- 6 oz. evaporated milk ½ can*
- 1 large egg
- 1 tsp Dijon mustard
- ⅛ tsp ground nutmeg
- 1 tsp dried basil
- 1 tsp kosher salt or to taste
- freshly ground black pepper to taste
- 2 cups shredded cheese choose your favorite(s)**
- 4 tbsp unsalted butter (½ stick)
- ½ cup cubed Velveeta optional
Video
Instructions
- Boil the noodles to al dente according to the directions on the package.8 oz. macaroni noodles
- While you're boiling the noodles, combine everything except the butter in a medium-sized bowl and set aside.6 oz. evaporated milk, 1 large egg, 1 tsp Dijon mustard, ⅛ tsp ground nutmeg, 1 tsp dried basil, 1 tsp kosher salt, 2 cups shredded cheese, freshly ground black pepper
- Melt the butter in a microwave safe bowl and set aside.4 tbsp 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).
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 oz. (½ can) of evaporated milk, 1 large egg, 1 tsp of smooth Dijon mustard, ⅛ tsp of ground nutmeg, 1 tsp of dried basil, 1 tsp 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 tbsp (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: Serve immediately (it will thicken and dry out if you wait too long).
How to Store
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. To make it a meal, you can throw in diced seared chicken or grilled shrimp. I like to add crumbled bacon to make it extra tasty!
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 :)