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This one-pot mac and cheese is creamy, cheesy comfort food made in a single skillet. The pasta cooks directly in a mixture of chicken stock and half-and-half, creating a rich sauce that coats tender noodles. It’s then finished with cheddar and pepper jack cheese; it’s an easy stovetop dinner that’s ready in about 20 minutes with minimal cleanup.
Behind This Recipe
Mac and cheese is one of those meals that never really gets old. It’s cozy, nostalgic, and always hits the spot whether you’re cooking for kids, friends, or just yourself on a weeknight.
What makes this version different is that everything cooks in one pan. Instead of boiling pasta separately and making a sauce in another pot, the macaroni cooks directly in a chicken stock and cream mixture. As the pasta absorbs the liquid, it naturally creates the base for a creamy cheese sauce.
The result is rich, cheesy mac and cheese with a lot less effort — and a lot fewer dishes.
Tips From My Kitchen
- Use a large deep skillet. The pasta needs room to simmer evenly in the liquid. If the pot is too small, the pasta may cook unevenly.
- Leave a little liquid behind. Don’t wait for all of the pan sauce to absorb before adding the cheese; you want some of that liquid still in the pan, as it will continue to absorb as it sits.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese as it isn’t coated in anti-caking agents.
- Let the sauce thicken naturally. The pasta starch helps create the creamy texture.
- Adjust the richness. A tablespoon or two of butter at the end makes it even creamier.
- Add protein. You can easily add grilled chicken, ground beef, or crispy bacon to make this an even more satisfying meal.
Ingredients You’ll Need & Why
These simple ingredients come together to create the creamy sauce in this one-pot mac and cheese.
Macaroni pasta – Shells, elbows, or wheels all work well because their shape holds onto the cheese sauce.
Chicken stock or bone broth – Adds depth of flavor while helping cook the pasta directly in the pan.
Half-and-half – Creates a creamy base for the sauce without being too heavy.
Cheddar cheese – The classic mac and cheese flavor that melts into a smooth, cheesy sauce.
Pepper jack or Monterey jack – Adds extra meltiness and a little kick of flavor.
Cajun seasoning – Along with onion powder and garlic powder, it gives the dish extra depth and a kick of spice.
How to Make One-Pot Mac and Cheese
You’ll love how easy it is to throw together this macaroni and cheese; you’ll never reach for a box of Kraft again.
Combine the Pasta and Liquid
Start by adding the dry macaroni directly into a large, deep skillet.
Pour in the chicken stock and half-and-half, then sprinkle in the garlic powder, onion powder, Cajun seasoning, and black pepper.
Bring the mixture to a gentle boil over medium heat. You’ll notice the pasta beginning to move as the liquid comes to a gentle boil.
Simmer the Pasta
Cover the skillet to trap the heat, then reduce the heat to a simmer and cook the pasta for about 10 minutes, undisturbed.
As the pasta cooks, it will absorb the broth and cream while releasing starch that naturally thickens the sauce.
Finish Cooking the Pasta
Remove the lid and continue cooking uncovered until most (but not all) of the liquid is absorbed and the pasta is tender.
At this stage, the sauce should look creamy and slightly thickened around the pasta.
Melt the Cheese
Lower the heat and add the shredded cheddar and pepper jack cheese.
Stir slowly as the cheese melts, coating the pasta in a smooth, creamy sauce.
Taste and adjust seasoning with salt and pepper if needed.
For extra richness, stir in 1–2 tablespoons of butter.
How to Serve and Store Leftovers
Serve one-pan mac and cheese hot as a main dish or side. It will begin to absorb the liquid as it cools; a splash of milk or chicken broth will help it loosen.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk and a little butter to regain the sauciness.
More One-Pot Meals to Try
If you love easy dinners like this one-pot mac and cheese, there are plenty of other one-pan meals worth adding to your rotation. A few favorites include one-pot shrimp scampi, feta tomato pasta with salmon, and one-pot creamy Tuscan pasta, all of which cook the pasta directly in the sauce. For something simpler, one-pan butter parmesan pasta is another cozy option. And if you’re craving something that isn’t pasta but still offers one-pan convenience, the beef and broccoli, and garlic parmesan chicken and rice casserole are great one-dish meals that bring everything together with ease!
I hope you enjoyed this one-pot mac & cheese. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
One-Pot Mac & Cheese Recipe
Ingredients
- 16 oz dry macaroni shells, elbows, or wheels
- 3 cups chicken stock or bone broth
- 2 cups half and half
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Cajun seasoning
- ½ tsp black pepper
- 2 cups cheddar cheese shredded
- 1 cup monterey jack cheese shredded (pepper jack works too for a kick of heat)
- salt to taste
- 1-2 tbsp butter optional
Instructions
- Add macaroni, chicken stock, half and half, garlic powder, onion powder, Cajun seasoning, and black pepper to a large deep skillet.
- Bring the mixture to a simmering boil over medium heat.
- Cover and reduce heat to simmer. Cook for about 10 minutes undistubred.
- Remove the lid and continue cooking until the pasta is tender and most of the liquid is absorbed.
- Stir in the shredded cheddar and monterey jack cheese, stirring until cheese melts and incorporates into a pan sauce.
- Taste and adjust seasoning with salt and pepper. Stir in butter if desired.
