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    Home » Recipes » Dinner

    Published: Feb 27, 2023 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Easy Mac and Cheese (20 Minutes + One Pot!)

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    Homemade macaroni and cheese made in one pot with graphic overlay.
    Easy, creamy homemade mac and cheese in bowl with fork and words overlay.

    In just 20 minutes, this Easy Mac and Cheese transforms pantry basics into a creamy, comforting bowl of homemade goodness. It uses a combination of classic ingredients to create the quickest and easiest dinner or side dish in just one pot!

    Pan full of homemade mac and cheese made in only 20 minutes.
    It's amazing that all it takes is a few simple ingredients cooked together in one pot to make the best easy weeknight dinner the whole family loves!
    Skip to:
    • 🧀  Easy macaroni and cheese ingredients
    • 🔪 How to make mac and cheese
    • 👨🏼‍🍳 Variations
    • 🍽 How to serve macaroni and cheese
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 Other great recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    There isn't an easier macaroni and cheese than this! It's time to switch out the dry powder cheese packet in that boxed mac n cheese for this classic homemade version of easy mac and cheese. It's supremely creamy, ultra cheesy and, best of all, is cooked in just one pot! No reason to spend time doing extra dishes.

    The ultimate comfort food of my childhood was baked mac and cheese, but some nights are just too busy to make it. So on those crazy weeknights I started making this easy Macaroni and Cheese instead. And let me tell you… it’s absolutely the perfect recipe for a quick and simple meal that still tastes like you tried really hard. 🤣 

    The original recipe is inspired by RecipeTin Eats Stovetop Macaroni and Cheese, but modified to make 1 lb of pasta and include fresh onion and garlic. Take 20 minutes tonight to give it a try! 

    🧀  Easy macaroni and cheese ingredients

    Simple, easy-to-find ingredients for homemade mac and cheese.

    Butter: Salted or unsalted is fine, but if you use salted be sure to taste the pasta before adding extra salt at the end.
    Onion: A yellow or sweet onion is best for the flavor in this recipe. If you need a quick substitute feel free to use onion powder.
    Garlic: I use pre-minced garlic to make the recipe even faster and easier. In a pinch we use garlic powder.
    Flour: All-purpose flour will be made into a roux with the onion and butter, which will help the sauce thicken.
    Mustard powder (dry mustard): This is a secret ingredient that adds a little extra depth of flavor and rounds out the whole dish. I never make mac and cheese without it!
    Milk: You can make this with whole milk or use 1-2% for a little less fat.
    Water: The water adds enough liquid for the pasta to cook to al dente right in the sauce.
    Macaroni: Elbow macaroni is the traditional pasta used and is the perfect size for cooking fast in the sauce.
    Mozzarella cheese: Fresh mozzarella melts better than the pre-shredded cheese. Use the low-moisture, firm mozzarella block found near the other blocks of cheese.
    Sharp cheddar cheese: Sharp cheddar is what gives this mac and cheese the best flavor. You can use medium cheddar, but I highly recommend sharp.
    Salt and black pepper: Just a bit at the end to bring out the rest of the flavors.

    🔪 How to make mac and cheese

    Sauteing onions and garlic in butter before adding in cheese and macaroni noodles.

    Cook the onions and garlic: Melt the butter in a large saucepan or dutch oven over medium heat. Cook the onion and garlic in the melted butter for 3-4 minutes, or until translucent. 

    Cooking the flour in the butter mixture to take off the raw taste.

    Make the roux: Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds. 

    Whisking milk into the roux for homemade mac and cheese.

    Add liquid: Slowly add a little milk at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps or until the white sauce is smooth.

    Adding in the macaroni noodles to the milk and chicken broth mixture is the key to keeping this dinner made in only one pot.

    Cook noodles: Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender. 

    Stirring in a combination of cheeses for a perfectly cheesy sauce.

    Stir in cheese: Remove the pot from the heat, then add in the cheese a few handfuls at a time. Stir until the cheese melts completely. It's the combination of cheeses that makes this a flavorful and creamy cheese sauce.

    Stock pot with creamy cheese sauce and macaroni noodles.

    Serve: Taste and season with salt and pepper if needed. 

    👨🏼‍🍳 Variations

    • Add in crumbled bacon
    • Top with bbq sauce or hot sauce
    • Add in cayenne pepper or chili flakes
    • Use garlic powder or onion powder in a pinch
    • Use small shells or penne in place of the elbow macaroni
    • For more vegetables try adding in frozen mixed veggies
    Large pot full of homemade mac and cheese.
    This easy mac and cheese is easy to serve to a crowd for your next potluck or barbecue - just be sure to add a couple more minutes to the cooking time.

    🍽 How to serve macaroni and cheese

    Homemade easy macaroni and cheese is so versatile it can be served as a main dish or as a side dish. It also is just as great for a weeknight dinner or taken to a potluck. Here are a few ideas either way.

    Main dish serving ideas

    • Salad or fresh cut vegetables
    • Fresh fruit or fruit salad
    • Roasted broccoli or brussel sprouts

    Side dish serving ideas

    • BBQ - Try this smoked tri tip!
    • Thanksgiving or Christmas
    • Rotisserie chicken (I love the ones from Sam's or Costco!)
    • Fried chicken
    • Chicken fingers or nuggets
    • Meatloaf

    👨‍👩‍👧‍👦 For a crowd

    Easy homemade macaroni and cheese is always a crowd-pleaser whether as a main course or easy side dish! This recipe serves 6 for dinner. If you want to serve more, you can double the recipe. But be sure to use a very large pot so you don’t end up with an overflowing pot.

    Quick mac and cheese recipe in a serving bowl with pan next to it.
    Reheating trick: Add a splash of hot milk and a few shreds of cheddar cheese when reheating to restore the creamy goodness!

    🙋 Questions and Answers

    What other cheeses can I use?

    I highly recommend sticking to mozzarella and sharp cheddar. It’s the perfect combination of melty, creamy cheese and good flavor. If you need different cheeses as a substitute, you can use mild cheddar, colby jack, monterey jack, or pepper jack. 

    Can I make this recipe ahead?

    Stovetop macaroni and cheese tends to be best served fresh, but there are a few tricks for making it ahead. First, if you plan on reheating it undercook it just slightly so the noodles don’t get too soft later. Also, add an extra handful of cheddar cheese when first making it; then add a good splash of warm milk when you reheat it to restore the creaminess (the extra cheddar helps it keep its flavor even after adding extra milk later). 

    Can I freeze easy homemade mac and cheese?

    This recipe can technically be frozen, however it does not turn out nearly as saucy or creamy. We prefer this make-ahead macaroni and cheese for that. If you do freeze it, wrap it tightly in plastic wrap then foil and freeze for up to 3 months. For best results thaw it completely before reheating. When reheating, add some hot milk and shredded cheddar cheese to restore the creamy cheesy sauce. 

    How to store and reheat macaroni and cheese?

    If stored in an airtight container, mac and cheese typically lasts 3-4 days in the fridge. To reheat, warm it in the microwave. Near the end of the warming, add a splash of milk and a bit of cheddar cheese. Continue microwaving and stirring until hot and creamy. 

    Bowl of homemade creamy mac and cheese done in just a few minutes,
    Best of all this quick and easy dinner is just as good as a classic mac and cheese but without all the extra dishes!

    👨🏼‍🍳 Tips & Tricks

    • Shred your own cheese - really! Pre-shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor. 
    • Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won’t incorporate into the flour mixture, leaving lumps of flour in the sauce. 
    • If you can’t serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted. 

    📖 Other great recipes

    • Baked Macaroni and Cheese - A longer macaroni and cheese recipe, but so worth every minute! It gets golden brown, is irresistibly delicious, and is great for making and freezing ahead. A favorite recipe of the whole family.
    • 25 Minute Lemon Broccoli Pasta - Another easy weeknight dinner, this recipe is tasty enough to serve to guests yet simple enough to make for the family. 
    • Chicken Piccatta Pasta - This is an Italian classic turned into a delicious pasta. It’s great for serving guests and always gets rave reviews. 

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Finished pan of easy mac and cheese with wooden spoon.

    Easy Mac and Cheese (20 Minutes +One Pot!)

    In just 20 minutes, this Easy Mac and Cheese transforms pantry basics into a creamy, comforting bowl of homemade goodness. It uses a combination of classic ingredients to create the quickest and easiest dinner or side dish in just one pot!
    5 from 3 votes
    Print Pin Save Saved! Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 688kcal
    Author: Borrowed Bites

    Ingredients

    • 7 tablespoon butter
    • ½ large onion finely diced
    • 2 teaspoon garlic minced
    • 6 tablespoon flour
    • 1 teaspoon mustard powder
    • 4 cups milk
    • 4 cups water
    • 1 lb elbow macaroni
    • 2 cups (5 oz) mozzarella cheese shredded
    • 2 cups (5 oz) sharp cheddar cheese shredded
    • ¾ teaspoon salt add or decrease depending on taste
    • ½ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Melt the butter in a large saucepan over medium-high heat. Cook the onion and garlic for 3-4 minutes, or until translucent.
      7 tablespoon butter, ½ large onion, 2 teaspoon garlic
    • If not done already, shred the cheese while the onion and garlic cook. Combine the milk and water in a separate measuring cup.
      4 cups milk, 4 cups water
    • Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.
      6 tablespoon flour, 1 teaspoon mustard powder
    • Slowly add a little milk/water mixture at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps.
    • Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.
      1 lb elbow macaroni
    • Remove the pot from the heat, then stir in the cheese a few handfuls at a time. Taste and season with salt and pepper if needed.
      2 cups (5 oz) mozzarella cheese, 2 cups (5 oz) sharp cheddar cheese, ¾ teaspoon salt, ½ teaspoon pepper
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor. 
    • Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won’t incorporate into the flour mixture, leaving lumps of flour in the sauce. 
    • If you can’t serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted. 
    Storage
    Store in an air-tight container in the fridge for 3-4 days. 
    Reheating Instructions
    Reheat in the microwave. Near the end of the warming, add a splash of milk and a bit of cheddar cheese. Continue microwaving and stirring until hot and creamy. 
    Freezing Instructions
    This recipe can technically be frozen, however it does not turn out nearly as saucy or creamy. If you do freeze it, wrap it tightly in foil and freeze for up to 3 months. Then thaw it completely before reheating. When reheating, add some hot milk and shredded cheddar cheese to restore the creamy sauce. 

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    Nutrition

    Calories: 688kcal | Carbohydrates: 73g | Protein: 28g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 784mg | Potassium: 453mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 568mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Ryan says

      March 16, 2021 at 1:39 pm

      5 stars
      I just made this last night. This is a good recipe and easy to make! Thanks for the tip about shredding your own cheese for this. I never knew about pre-shredded cheese being coated. So I took your advice and shredded it on my own. It turned out perfect. Maybe next time I'll add some chicken to it like the above commenter mentioned.

      Reply
      • Danielle says

        March 17, 2021 at 6:56 am

        Thanks for the feedback! If you end up trying it with chicken, please let us know how that turned out.

        Reply
    2. Aspen says

      November 07, 2020 at 5:22 pm

      5 stars
      This is super easy and delicious. It’s not too watery! My favorite way to eat this is with some chicken breast cooked with creole seasoning, chopped up, and mixed in. So good!

      Reply
      • Misty says

        November 09, 2020 at 7:40 am

        Glad you loved it! I love serving it with chicken as well!

        Reply

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