This Easy Homemade Mac and Cheese is super cheesy and creamy, made with a few ingredients all in one pot! Ready in 30 minutes or less, this stovetop mac is a family favorite.
I’m a sucker for an easy one pot pasta recipe, and that’s exactly what this homemade Macaroni and Cheese is all about! You only need a few simple ingredients and one pot to make it.
My kids love this meal as a main dish, but you can totally serve it as a side dish alongside this Slow Cooker Pork Tenderloin or this Easy Meatball Recipe!
It’s an easy and comforting dish that never disappoints and is loaded with ooey, gooey cheese, and pasta in every single bite.
Can’t get enough Mac and Cheese? Try this Baked Macaroni and Cheese, Green Chile Mac and Cheese, or this Healthier Baked Mac and Cheese next!
Why we love this stovetop Mac and Cheese:
- Versatile: Play around with different seasonings, add some protein, or even add veggies to make this Mac and Cheese your own!
- One pot: No need to dirty up a bunch of dishes with this recipe! You only need one pot, and that’s it.
- Cheesy: This recipe creates the creamiest homemade cheese sauce that any comfort food lover will appreciate.
What others are saying:
“I’ve never tried making homemade mac n cheese. Never have been a fav of mine. Cooking a back to school dinner for kids and decided to try this easy recipe. So easy and oh so yummy!!! I think this recipe will remain one of the favs for all special occasions. Thank you!” Brandy
Homemade Macaroni and Cheese ingredients:
- Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
- Whole milk or cream: High-fat milk or cream will not curdle as it cooks, so low-fat milk is not a great option.
- Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
- Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce. You can use another short pasta shape, just keep in mind it may require more or less liquid and more or less cook time.
- Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and shred your own cheese!
- Gruyere cheese: is the best cheese for an ultra-creamy Mac and Cheese. If you can’t find Gruyere or are looking for a more affordable option, try Swiss cheese.
How to make Mac and Cheese in one pot:
This Mac and Cheese is seriously easy to prepare! Make sure you check the recipe card for the full list of instructions.
- In a large skillet, combine chicken broth, milk or cream, butter, bouillon, salt, pepper, and hot sauce (if using). Bring to a simmer.
- Stir in the macaroni noodles.
- Cover and cook, stirring every few minutes, until the pasta is al dente. Do not overcook the pasta, or it will be mushy!
- Add the shredded cheese and stir until melted. If the sauce is too thick, add more broth or milk to reach the desired consistency!
Variations and Substitutions
- Add different seasonings: Hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free customize it however you like!
- Use a combination of cheeses: Cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack, and Havarti cheese are great choices.
- Add in vegetables: If adding firmer vegetables, I recommend sauteeing in the pan before continuing with the recipe. Vegetables like spinach or frozen vegetables that will soften quickly can be stirred in with the cheese.
- Add in cooked meats: This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. Chopped cooked bacon or ham would also be delicious!
How to store Mac and Cheese:
Store this recipe for up to 4 days in an airtight container in the refrigerator.
To reheat, add a splash of water, milk, or broth and place it covered over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add another splash of liquid.
Can I freeze this recipe?
Yes! If you know you want to freeze your Mac and Cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.
Let cool slightly before covering it tightly and placing it in the freezer for up to 3 months.
To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight before reheating.
Serving suggestions:
When it comes to serving this cheesy dish, you really can’t go wrong! Pair it with some protein like Air Fryer Chicken Thighs or Honey Garlic Pork Tenderloin Recipe!
If you’re having a BBQ, go ahead and pair this Mac and Cheese with some The BEST Crock Pot Pulled Pork, Coleslaw, and Corn on the Cob.
You can also serve it as a main dish with a side salad or Green Beans with Bacon for some greens!
More Mac and Cheese recipes you’ll love:
- Turkey Chili Mac and Cheese — with added protein.
- Mexican Baked Mac and Cheese — with added kick!
- Instant Pot Mac and Cheese — cooks with no stirring!
- Crock Pot Mac and Cheese recipe — perfect for busy days.
Easy Homemade Mac and Cheese
written by Ashley Fehr
Ingredients
- 2-2½ cups low-sodium chicken broth (divided)
- 2-2½ cups whole milk or light cream (divided)
- 2 tablespoons salted butter
- 1 teaspoon chicken bouillon
- ¾ teaspoon salt
- ½ teaspoon hot sauce
- ¼ teaspoon pepper
- 3 cups dry macaroni (12oz or 345g)
- 1½ cups shredded Cheddar cheese
- 1½ cups shredded Gruyère cheese
Instructions
- In a large saucepan over medium heat, stir together 2 cups of the broth, 2 cups of the milk or cream, butter, bouillon, salt, hot sauce, and pepper. Bring to a gentle simmer.
- Stir in the uncooked macaroni. Cover and cook for 10 to 12 minutes, stirring often, until al dente, adding more broth, milk or cream gradually if needed.
- Stir in the Cheddar and Gruyère, until melted. If necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth, milk or cream, until it comes together.
- Taste, adjust seasonings as desired, and serve.
Notes
- Chicken broth: I like to use a mix of broth and milk or cream because it keeps the sauce smoother and not as heavy. You can sub vegetable broth to make this recipe vegetarian.
- Whole milk: whole milk or light cream will make this macaroni and cheese recipe nice and creamy. You can use low fat milk to reduce the fat if necessary, but it will not be as thick.
- Macaroni: any short pasta will work here! Keep in mind that different types require different cook times and may absorb more or less liquid.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Melissa Fogaren says
Hi! This used to be a different recipe with chicken broth/2 percent milk . Do you have the exact measurements of the old one?
Ashley Fehr says
Hi Melissa! This recipe hasn’t changed, and still uses broth and milk or cream.
Brandy Blanton says
I’ve never tried making homemade mac n cheese. Never have been a fav of mine. Cooking a back to school dinner for kids and decided to try this easy recipe. So easy and oh so yummy!!! I think this reciipe will remain one of the favs for all special occasions. Thank you!
Ashley Fehr says
I’m so happy to hear that Brandy!
emma jacobs says
Fabulously easy and really tasty x
The Recipe Rebel says
Hi Emma! So glad you enjoyed the recipe! Thank you for this kind review!
Andrea says
I only had pre-shredded cheese and used almond milk in place of whole milk, but it still turned out great! It came together quickly and easily when I was short on time and ingredients. I will use this recipe again.
The Recipe Rebel says
Hi Andrea! So glad you enjoyed them! Thank you for this kind review!
Ema says
Came out super grainy and more runny than thick. I only added 2 cups of heavy cream and shredded my own cheese..
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe Ema. Sometimes adding the cheese to the sauce when the heat is too high will cause it to curdle and have a grainy texture. Best way to get a nice thick sauce is low and slow.
Greg says
Followed the recipe exactly and this is straight up chicken broth
Jj says
I’d much rather read recipes from Melissa, Jam or MK because they gave real suggestions?? There are also literal spelling errors throughout this page.
Vanessa says
Apparently, you do not recognize your own mistakes just others by the way your response has a mistake as well.
Filomena says
This is the one of the best one-pot Mac & Cheese!!! Its was delicious !!!
Ashley Fehr says
I’m so happy to hear that!
Donna says
Everyone loved it. I used 1/2 Velveeta and half mild cheddar. This was a favorite at our family swim party and more than enough for 8 adults and 6 kids! Very easy as well.
The Recipe Rebel says
Hi Donna! So glad you enjoyed the recipe! Thank you for this review!
D. says
This was a huge hit! Started with the 2 cups, didn’t have to add any more. We used all sharp cheddar cheese. It was not runny or lumpy, it was perfect with amazing flavor! If you gave this one star, I’m guessing you didn’t read the directions, because its delish.
The Recipe Rebel says
Hi D! So glad you enjoyed the recipe! Thank you for this kind review!
GlobalGal724@gmail.com says
1/2/21 – Quick and easy to throw together, it gets the job done. My sauce wasn’t 100% smooth but the taste was good, considering how fast it comes together. Only made a half recipe so I was guessing on the liquid amounts but this all came together nicely.
Ashley Fehr says
I’m glad you liked it!
Helena says
Can I still cook this and bake in oven next day
Ashley Fehr says
Yes, definitely!
CF says
Am I reading this correctly that I am to put the macaroni in DRY when adding it to the broth/cream mixture? It doesn’t say in the steps anywhere to cook the pasta first. But I’ve never done a Mac n cheese putting dry pasta in a sauce.
Ashley Fehr says
Yes, you add it dry. That is how it is a one pot recipe 🙂
Kim says
This turned out grainey. Not creamy. It was ok but not great.
Ashley Fehr says
Hi Kim! It sounds like you may have used pre-shredded cheese and not freshly grated, as that is a common problem with bagged shredded cheeses. They have stabilizers in them which prevent them from melting smoothly.
Rocky K says
I had the same issue and I shredded my own cheese.
Ashley Fehr says
I’ve honestly never had a grainy mac and cheese so I’m not sure what to say. There are lots of different cheese brands, with different levels of fat, so maybe that could be the problem? I would stir in the cheese, then remove from the heat and cover to let melt, then stir again.
Samantha Will says
I made this in a sauce pan and it turned out amazing. I added quite a bit more milk and I also added a few slices of white amercian cheese once it was done to make it a little more creamy b/c alot of the liquid got soaked up or boiled out b/c of it being in a sauce pan but I accounted for it. I also cooked up some ground turkey with with some taco seasoning and mixed it altogether. It turned out delicious. My own version of hamburger helper thanks to your mac n cheese recipe.
Ashley Fehr says
That’s a great idea! Thanks Samantha!
Meg says
One of the best mac and cheese recipes I have tried. Swapped the gruyere for comté and used a whole wheat macaroni noodle. Looking forward to the leftovers!
Ashley Fehr says
Thanks Meg! One of my favorites too!
Stephanie says
You need to talk to the advertiser on your site, I couldn’t see the recipe because their ads covered the recipe and I couldn’t play the video because the ad covering the recipe covered the video play button. I’m going to have to stop following your emails cause this happens EVERY SINGLE TIME!
Jan says
Strange, doesn’t happen on my PC. Came in nice and clear with no ads popping up. Could be your phone, or computer. It’s a shame you will have to stop following her e-mails. I love her recipes.
MK says
I also have absolutely no trouble. Might be your browser, settings, or device.
Melissa says
All you do is click the X button on the side of the ad and it goes away….not that hard
Ashley Fehr says
Hi Stephanie. You are welcome to try another site if you think that will be better. Advertisements are what pays for the entirely free recipes you receive, on every web site, on the entire internet.
Jamie says
Hi Ashley,
The commenter Stephanie had a specific problem and you shamed her and made it seem like she’s a troll. Yep, ads are a thing, nice!
If they are stopping people from viewing your content and those people are kind enough to let you know in the comments, you should be listen to them✨