Description
This One Pot Creamy Mac and Cheese is quick, comforting, and perfect for busy home bakers using pantry staples.
Ingredients
- 3 cups dry elbow macaroni or cavatappi
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 1/2 cups warm milk (whole or 2%)
- 1 cup low-sodium chicken or vegetable broth
- 1 1/2 cups sharp cheddar, grated
- 1/2 cup cream cheese, softened
- 1/4 tsp ground mustard
- 1/8 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Optional toppings: panko, grated Parmesan, chopped sage, roasted pumpkin seeds, chives
Instructions
- Prep: Grate the cheddar and measure ingredients so everything is ready.
- Make the roux: In a large, heavy-bottomed pot over medium heat, melt the butter and whisk in the flour for about 1 minute to remove the raw flour taste.
- Add liquids: Slowly whisk in warm milk and broth until smooth. Bring to a gentle simmer.
- Cook the pasta: Stir in the dry pasta, reduce heat slightly, and simmer, stirring often so the noodles don’t stick. Cook until pasta is tender and most liquid is absorbed (about 10–12 minutes).
- Finish the sauce: Lower the heat and stir in the cream cheese and grated cheddar until silky. Add mustard, nutmeg, salt, and pepper to taste.
- Optional bake: Transfer to a baking dish, top with panko mixed with melted butter and Parmesan for a streusel-like crunch, and bake at 375°F until golden (about 10 minutes).
- Serve immediately, garnished with chives or roasted seeds for a seasonal touch.
Notes
Use medium heat to prevent scorching and allow for a smooth sauce. Grate your own cheese for the best melt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American