Description
This rich, cheesy one-pot mac and cheese cooks entirely in a single pan, delivering velvety sauce and al dente noodles in 30 minutes. Perfect as a main or side dish.
Ingredients
1¼ cups elbow macaroni (substitute with penne)
¾ cup sharp Cheddar (use Gouda or Gruyère)
2 tbsp unsalted butter (try salted butter for depth)
2 tbsp all-purpose flour (use cornstarch for gluten-free)
½ cup heavy cream (replace with half-and-half)
¾ cup whole milk (use non-dairy milk)
Salt and pepper to taste (add smoked paprika for spice)
Instructions
Grate cheese through medium holes
Measure all liquid ingredients
Set oven to 375°F (190°C)
Heat butter in an oven-safe Dutch oven
Add flour, whisk to form a smooth paste
Gradually add cream and milk while stirring
Bring to a gentle simmer, add salt and pepper
Add pasta and cheeses to the liquid mixture
Stir constantly until noodles are coated
Remove from heat, cover with the lid
Transfer to oven for 20 minutes
Let rest for 5 minutes before serving
Notes
Use fine sea salt for faster dissolution in creamy sauces
Place noodles in the fridge for 10 minutes before mixing for better texture
Prop the lid at a 10° angle for even heat distribution
Avoid using the coarse side of the cheese grater to prevent clumping
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg