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Three bowls of finished mac and cheese arranged on a checkered cloth with kitchen items in background

One-Pot Mac and Cheese

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Creamy, ready in under 20 minutes. Pasta cooks right in the broth, then gets tossed with melty cheese.

  • Total Time: 20 minutes
  • Yield: 6–8 servings 1x

Ingredients

Units Scale
  • 16 oz short-cut pasta (shells, elbows, penne, orzo)
  • 4 cups chicken broth (low-sodium preferred)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 16 oz sharp cheddar cheese, shredded
  • 1/4 cup mascarpone cheese
  • 1 cup heavy cream

Instructions

  1. Combine broth, salt, pepper, onion powder, garlic powder, mustard, paprika, and turmeric in a large pot. Bring to a rolling boil.
  2. Add pasta, stir, and cover. Return to boil.
  3. Stir every 2–3 minutes. Cook 8–10 minutes until al dente and most liquid is absorbed.
  4. Remove from heat. Pour in heavy cream and stir well.
  5. Add cheddar and mascarpone, stirring constantly until completely melted and smooth.
  6. Taste and adjust seasonings. Serve warm.

Equipment

Notes

  • Storage: Keep in airtight container 3 days.
  • Reheating: Warm gently at 325°F for 15–20 minutes with splash of cream or milk.
  • Variations: Add bacon, sautéed mushrooms, or steamed broccoli. Use Gruyère, gouda, or fontina.
  • Make-Ahead: Assemble and refrigerate up to 3 days ahead.

Find it online: https://www.jenn-smith.com/one-pot-mac-and-cheese/