There was a time not long ago when I literally couldn’t cook a thing. My roommate joked that I couldn’t make instant coffee. This one pot mac and cheese is the kind of recipe I needed back then. It’s quick, easy, and super beginner-friendly. It’s also rich and delicious enough to impress just about anyone who tastes it. I still make it to this day for myself and my kids because it’s just that good and that easy!
How to Store and Reheat
I have found that this one pot mac and cheese tastes best as soon as it’s made, but leftovers will keep for up to 4 days in the refrigerator. Reheat on the stovetop or in the microwave.
Serving Suggestions
I love how simple this one pot mac and cheese recipe is. It makes a great side dish or main meal. I like to add chopped tomatoes, seared chicken or grilled shrimp, and crumbled bacon to mine.
How to Make One Pot Mac and Cheese Step by Step
Boil the Noodles: Boil 8 ounces (½ box) of macaroni noodles to al dente according to the directions on the package. Mix the Sauce: While you’re boiling the noodles, combine 6 ounces (½ can) of evaporated milk, 1 large egg, 1 teaspoon of smooth Dijon mustard, ⅛ teaspoon of ground nutmeg, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, 2 cups of shredded cheese, and freshly ground black pepper (to taste) in a medium-sized bowl and set aside. Butter the Noodles: Melt 4 tablespoons (½ stick) of butter in a microwave-safe bowl. Once the noodles are done, drain and return them to the pot (turn off the heat), add the butter, and stir to coat the noodles. Thicken the Sauce: Add the egg mixture to the noodles and turn the heat back up to low. Cook, stirring, for 2-3 minutes, or until the mixture thickens and the cheese is melted. Add in ½ cup of cubed Velveeta (optional) if using. Serve immediately (it will thicken and dry out if you wait too long).
