When I say one pot, I really mean one pot! This creamy, cheesy mac is a quick version of the universal favorite dish.
Mac & cheese is just one of those universal foods that everyone loves and everyone has a recipe for. You really can't beat the traditional baked versions with their velvety béchamel and crispy, buttery breadcrumb topping but sometimes you just want a version that you can make in a half hour and get to the table quickly. That's where this recipe comes in!
This mac & cheese is great on its own but you can make it a meal in itself if you add in a protein and/or some veggies. I would highly recommend kielbasa or diced ham for proteins and broccoli or cauliflower for veggies.
*Recipe is adapted from Half Baked Harvest's One Pot Mac & Cheese recipe.
Creamy One Pot Mac and Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients
1 pound short-cut pasta
1 cup half and half
3 ounces cream cheese, cubed
1/2 tablespoon Dijon mustard
1 teaspoon garlic powder
2 cups shredded sharp cheddar cheese
1 cup provolone or mozzarella cheese
2 Tbs salted butter
1 pinch cayenne pepper to taste
Directions
In a large pot, add 4 cups of water and 2 tsp of salt and bring to a boil over high heat. Add pasta and cook, stirring occasionally, for 8 minutes. Do not drain the water.
Stir in the half and half, cubed cream cheese, mustard, and garlic powder. Cook until the cream cheese has melted and the pasta is al dente (or to your desired doneness), about 5-8 minutes more.
Add the cheeses and butter, and stir until melted and creamy. You can really add whatever mix of cheese you like shredded or cubed. I recommend sharp cheddar for flavor and color and then mozzarella or provolone for the perfect gooey cheese pull.
Remove from the heat and season with salt, pepper, and cayenne. If the sauce is too thick, add ¼ cup of milk or water to thin.
Divide the mac and cheese between bowls and enjoy!
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