This one-pot mac and cheese is creamy, cheesy comfort made entirely in a single skillet. Dry pasta simmers directly in a mixture of chicken stock and half-and-half, creating a rich, silky sauce that clings to tender noodles. The dish is finished with shredded cheddar and Monterey (or pepper) jack for extra flavor and melt. It’s an easy stovetop dinner that comes together in about 20 minutes with minimal cleanup.
Behind This Recipe
Mac and cheese is a timeless comfort food—warm, nostalgic, and easy to adapt. This version streamlines the process by cooking the pasta and sauce together in one pan. Instead of boiling pasta separately and preparing a separate cheese sauce, the pasta cooks right in the seasoned broth and cream. As it simmers, the pasta releases starch and absorbs liquid, naturally forming a creamy sauce.
The result is a rich, flavorful mac and cheese with far fewer dishes and very little hands-on time.
Tips From My Kitchen
- Use a large, deep skillet. The pasta needs room to simmer evenly; a small pan can lead to uneven cooking.
- Leave a bit of liquid behind. Don’t wait until all the liquid is gone before adding the cheese—some sauce should remain so the pasta can continue to absorb and thicken as it rests.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
- Let the sauce thicken naturally. Pasta starch helps create a creamy texture without extra thickeners.
- Adjust the richness. Stirring in 1–2 tablespoons of butter at the end adds extra silkiness.
- Add protein if desired. Grilled chicken, crumbled bacon, or cooked ground beef make this a heartier main dish.
Ingredients You’ll Need & Why
These straightforward ingredients combine to produce the creamy sauce for this one-pot mac and cheese.
Macaroni pasta – Shells, elbows, or wheels work well because their shapes trap sauce.
Chicken stock or bone broth – Adds savory depth while cooking the pasta directly in the pan.
Half-and-half – Provides a creamy base without being overly heavy.
Cheddar cheese – Gives classic mac and cheese flavor and melts into a smooth sauce.
Pepper jack or Monterey jack – Adds extra melt and a mild kick if you use pepper jack.
Cajun seasoning – Along with garlic and onion powder, it contributes warmth and extra flavor.
How to Make One-Pot Mac and Cheese
This recipe is quick and forgiving—you’ll likely never reach for boxed mac again.
Combine the Pasta and Liquid
Add the dry pasta to a large, deep skillet. Pour in chicken stock and half-and-half, then sprinkle in garlic powder, onion powder, Cajun seasoning, and black pepper.
Bring the mixture to a gentle boil over medium heat. As it heats, the pasta will shift in the bubbling liquid.
Simmer the Pasta
Cover the skillet to trap heat, reduce to a simmer, and cook for about 10 minutes without stirring. During this time the pasta absorbs the broth and cream and releases starch that helps thicken 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. The sauce should look creamy and slightly thickened around the noodles.
Melt the Cheese
Lower the heat and add the shredded cheddar and Monterey/pepper jack. Stir slowly as the cheese melts, coating the pasta in a smooth sauce. Taste and adjust with salt and pepper, and stir in 1–2 tablespoons of butter if you want extra richness.
How to Serve and Store Leftovers
Serve the mac and cheese hot as a main or side. As it cools it will continue to thicken and absorb liquid; a splash of milk or chicken broth will loosen it when reheating.
Store leftovers airtight in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a little milk and butter to restore creaminess.
More One-Pot Meals to Try
If you enjoy one-pot dinners, try other simple recipes that cook pasta directly in the sauce or combine proteins and grains in a single pan. These meals save time and cleanup while delivering big flavor.
I hope you enjoy this one-pot mac & cheese. Leave a comment below if you have questions or feedback!
If you make this recipe, tag me on Instagram @BadBatchBaking to be featured in my story—seeing your recreations makes my day!
One-Pot Mac & Cheese Recipe
Pin
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 a simmer. Cook for about 10 minutes undisturbed.
-
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/pepper jack, mixing until melted and the sauce is smooth.
-
Taste and adjust seasoning with salt and pepper. Stir in butter if desired, then serve hot.