Quick and Easy One-Pot Macaroni and Cheese

Elevate your weeknight dinner game with this Quick and Easy One-Pot Macaroni and Cheese, featuring a deeply flavorful base and an ultra-smooth finish. The pasta is infused with broth as it cooks. This simple recipe relies on three distinct cheeses to create a luxuriously rich sauce without a traditional roux. It is the perfect single-pot solution for busy nights when you refuse to sacrifice homemade taste.

Why You'll Want to Make Quick and Easy One-Pot Macaroni and Cheese

• Only One Pot to Clean: Cooking the pasta and building the sauce in a single pot means minimal cleanup and no heavy colander to wash.

• Triple the Cheese Flavor: Using three distinct cheeses - extra sharp cheddar, gouda, and mozzarella - creates a satisfying flavor that puts boxed versions to shame.

• No Roux Necessary: You don't have to fuss with melting butter and whisking flour; the simple one-pot method creates a smooth, lump-free sauce every time.

• Fast Weeknight Lifesaver: This recipe goes from pantry to dinner table in a fraction of the time it takes to bake a traditional casserole.

Ingredients - Here's What You'll Need

1. Place freshly shredded extra sharp cheddar, gouda, and mozzarella cheese in a one-gallon zip-loc bag, seal the bag, and shake to combine the cheeses; set aside until ready to use. Melt the butter in a large skillet or Dutch oven over medium-high heat. (I used my 5.5 qt. Le Creuset Braiser.) Add the minced garlic and cook, stirring constantly, for about a minute. Then, add the pasta and stir constantly for about a minute to toast slightly.

2. Add the chicken broth and bring to a gentle boil. Cook, stirring frequently, for about 8 minutes, or 2 minutes minus al dente according to package directions, until most of the liquid has been absorbed.

3. Reduce heat to low and stir in evaporated milk, kosher salt, white pepper, and mustard powder.

4. Add the combined cheeses to the pan about a handful at a time, stirring well after each addition, until the cheese has melted and is smooth and creamy.

5. Continue stirring for another minute or two, until the pasta is perfectly tender and the sauce is thick and silky, coating all the pasta.

This Quick and Easy One-Pot Macaroni and Cheese is the ultimate solution for a fast, comforting weeknight meal with virtually no cleanup. By infusing the pasta with savory broth and melting in three distinct cheeses, you get maximum homemade flavor with minimal effort. Skip the box this week and treat your family to a velvety, premium skillet dinner that is ready in minutes.

Frequently Asked Questions

Recipe Tips and Tricks

• Stir Frequently While Simmering: Because the pasta cooks directly in the broth, the starch releases right into the pot. Stir often to prevent the macaroni from sticking to the bottom and scorching.

• Mind the Salt: Since the cooking liquid isn't drained, all the salt stays in the dish. Use low-sodium broth so you can control the seasoning yourself, keeping in mind that the three cheeses will add their own natural saltiness.

• Keep Extra Liquid Handy: One-pot pasta sauces thicken incredibly fast as they cool. Keep a small splash of warm broth or water nearby to stir in if the sauce thickens up too much before serving.

• Use the Right Pasta Shape: Stick to traditional elbow macaroni, shells, rotini, or pipette. These shapes feature hollow cavities and ridges designed to trap and hold onto the rich, velvety starch-and-cheese sauce.