Best one pot macaroni cheese

Best one pot macaroni cheese


28 people made this

About this recipe: This recipe uses less milk and no thickener whatsoever! Very cheesy, too! You can either serve it from the pot, or top with buttered breadcrumbs and put in a 180 / Gas 4 oven to brown for half an hour, but we like ours fine without.


Serves: 6 

  • 750ml water
  • 1/2 teaspoon salt
  • 250g pasta - such as penne or shells
  • 250ml full fat milk
  • 425g grated Cheddar cheese
  • 150g grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard (optional)

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Pour water and salt into a medium pot and bring to the boil over high heat. Once the water is boiling, stir in the pasta, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
  2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

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