One Pot Macaroni and Cheese

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Dishes
Cuisine: American
Servings: 2
This extra cheesy macaroni and cheese is ready in less than 20 minutes. It cooks in one pot and you don't need to drain out the water. Depending on your preferences I'm sharing two ways to make this recipe.

Ingredients:

  • 1 cup small elbow macaroni (see note)
  • 1 cup fat free milk
  • 1 cup shredded cheddar cheese
  • 1/4 tsp ground mustard powder
  • 1/4 tsp onion powder
  • 1/4 cup shredded cheddar cheese optional for version 1, to get an extra layer of melted cheese on top
  • 1-2 tbsp nonfat greek yogurt optional, for version 2, to make the sauce creamier

Directions:

Version 1

  1. In a medium-sized pot, add macaroni, milk, cheese, mustard and onion powder. Bring to a boil and stir pasta so it does not stick to the bottom or clump together. 
  2. Place lid on pot, leaving slightly ajar. Cook on medium heat for about 10 minutes or until noodles are tender. Check occasionally and stir to keep noodles from sticking to the bottom or to each other. Once noodles are done, milk should be mostly evaporated. You want a little milk left. If there is a lot of milk left, cook another 1 minute without lid, to evaporate the milk faster. Then turn off stove. 
  3. There will remain small clumps of cheese. Continue to stir to break down the cheese a little more, though you won't be able to fully break them down. Pour pasta into bowls and then immediately top with additional shredded cheese to create a melted uniform layer on top. (I highly recommend adding more cheese on top and it makes it look nicer and taste better)

Version 2

  1. In a medium-sized pot, add macaroni, milk, mustard and onion powder. Bring to a boil and stir pasta so it does not stick to the bottom or clump together. Place lid on pot, leaving slightly ajar. Cook on medium heat for about 10 minutes or until noodles are tender. Check occasionally and stir to keep noodles from sticking to the bottom or to each other. 
  2. Once noodles are done, milk should be mostly evaporated. You want a little milk left. If there is a lot of milk left, cook another 1 minute without lid, to evaporate the milk faster. Then turn off stove.
  3. Immediately add in cheese and greek yogurt, if using, and mix with a large spoon for a few minutes until yogurt is blended and cheese is completely melted and coating the noodles.

Notes:

  • I don't recommend substituting another pasta shape because you want something small that cooks quickly and can stay submerged under the milk.
  • Nutrition estimate does not include the optional ingredients.
Nutrition Facts
One Pot Macaroni and Cheese
Amount Per Serving (0.5 of recipe)
Calories 499 Calories from Fat 179
% Daily Value*
Total Fat 19.9g 31%
Saturated Fat 10.9g 55%
Trans Fat 0.5g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 5.4g
Cholesterol 58.4mg 19%
Sodium 424.3mg 18%
Total Carbohydrates 53.7g 18%
Dietary Fiber 2g 8%
Sugars 8.2g
Protein 25.1g 50%
Vitamin A 13%
Calcium 57%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!