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

Finished pan of easy mac and cheese with wooden spoon.

5 from 4 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 688kcal

Author: Misty

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 or substitute chicken broth
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

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 tbsp butter, ½ large onion, 2 tsp 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 tbsp flour, 1 tsp 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, then continue cooking for 8-10 minutes, or until the noodles are tender. Continue stirring every couple of minutes so that the noodles don't stick. (If it starts boiling, reduce the heat until it is simmering).
1 lb elbow macaroni
Remove the pot from the heat, then stir in the cheese a few handfuls at a time, until the cheese is completely melted. Taste and season with salt and pepper if needed. It will be very saucy, but will thicken as it cools.
2 cups (5 oz) mozzarella cheese, 2 cups (5 oz) sharp cheddar cheese, ¾ tsp salt, ½ tsp pepper

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.

Nutrition