One Pot Stove Top Creamy Mac and Cheese
User Reviews
4.7
One Pot Stove Top Creamy Mac and Cheese
Description
This recipe brings together elbow pasta cooked in a mixture of chicken broth, milk, and evaporated milk to tender perfection in one pot, simplifying preparation and cleanup. After cooking, butter is stirred in along with shredded sharp cheddar, mozzarella, and American cheeses in stages to melt thoroughly into a cohesive creamy sauce. Seasonings such as mustard powder, smoked paprika, garlic powder, and dill weed provided layered savory and aromatic notes without overpowering the cheese flavors.
The resulting mac and cheese delivers a smooth texture with a robust cheese presence, complemented by gentle smoky and herbal hints. The seasoning mix enhances the dish without detracting from the classic comfort food character.
This dish serves well as a main course or side dish and stores well for up to five days in the refrigerator when kept airtight. Reheating with added milk helps restore creaminess and loosen the sauce as it tends to thicken when cooled.
Ingredients
Pasta
- 3 cups elbow pasta 12 oz
- 2 cups chicken broth 480 mL
- 2 cups milk 480 mL or half and half
- 2/3 cup evaporated milk 6 oz
Cheese Sauce
- 4 tbsp butter 50 g
- 1 cup sharp cheddar cheese 113 g, grated
- 1/2 cup mozzarella cheese 57 g, grated
- 1/2 cup American cheese 57 g, grated
- 1/4 cup milk 60 mL, as needed
Seasoning
- 1/2 tsp mustard powder
- 1/2 tsp smoked paprika
- 1/2-1 tsp garlic powder
- 1/2 tsp dill weed
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- In a medium-sized Dutch oven add the pasta, chicken stock, and milk. Bring to a boil.
- Once at a rolling boil, bring the temperature down to medium-low and let the pasta simmer until cooked through by your pasta's package directions.
- Take the pot off the heat and mix in the butter with a wooden spoon. Stir in 1/2 cup of the cheeses at a time, making sure to melt the cheese down after each addition.
- Season to taste with spices, salt, and pepper.
- Serve hot. Keeps in the fridge for 5 days in an airtight container.
Notes
- Stir in additional milk when reheating to loosen the sauce and restore creaminess.
- Keep mac and cheese refrigerated in an airtight container for up to five days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 188kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 291mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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