Easy Mac and Cheese Recipe You’ll Make on Repeat: 15 Minutes, 1 Pot, Zero Regrets

You know that moment when hunger hits and patience quits? This is the solution. No mystery powders, no complicated béchamel… just creamy, cheesy mac in the time it takes to scroll two reels.

It’s bold, comforting, and tastes like you actually tried (spoiler: you didn’t try that hard). Make it once, and suddenly you’re “the mac and cheese person” in your group chat.

The Secret Behind This Recipe

This recipe skips the old-school roux and cooks the pasta directly in milk and broth. Why?

The starch released from the pasta thickens the liquid naturally, creating a silky sauce without flour clumps or extra pans. Then we melt in a blend of cheeses for that glossy, restaurant-level finish. A tiny hit of Dijon and hot sauce adds depth without making it “spicy.” The result is ultra-creamy mac with punchy flavor and a clean ingredient list.

It’s the cheat code you wish you knew sooner.

What Goes Into This Recipe – Ingredients

8 ounces elbow macaroni (or shells/cavatappi)
1 3/4 cups whole milk (2% works, whole is best)
1 cup low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce (Frank’s or similar; optional but recommended)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 1/2 cups freshly shredded sharp cheddar
1/2 cup freshly shredded Monterey Jack or mozzarella (for extra melt)
1/4 cup grated Parmesan (for umami)
Optional finish: pinch of smoked paprika, chives, or crispy breadcrumbs

Step-by-Step Instructions

Warm the base. In a medium pot, add milk, broth, butter, Dijon, hot sauce, garlic powder, onion powder, salt, and pepper. Heat over medium until steaming and the butter melts. Don’t boil hard—gentle is key.
Add pasta. Stir in the macaroni.
Simmer gently, stirring every minute or so to prevent sticking. Keep the heat at a low simmer; rapid boils can scorch milk.
Cook to al dente. In 8–10 minutes, the pasta should be just tender and the liquid slightly thickened. If the pot looks dry before the pasta is done, splash in 2–3 tablespoons of warm milk or broth.
Turn off heat. Kill the heat.
This prevents the cheese from breaking or becoming gritty—trust the process.
Add cheeses in batches. Sprinkle in cheddar, Monterey Jack, and Parmesan a handful at a time, stirring until each addition melts before adding more. You’re aiming for a glossy, silky sauce that clings to the pasta.
Taste and adjust. Add a pinch more salt or pepper if needed. For extra richness, stir in a tablespoon of butter or a splash of cream.
For brightness, a squeeze of lemon is shockingly good (IMO).
Optional crunch. If you want a baked top, transfer to a broiler-safe dish, top with buttered breadcrumbs and a little cheddar, and broil 2–3 minutes until golden.
Serve immediately. Mac and cheese waits for no one. Garnish with chives or paprika if you’re feeling fancy.

How to Store

Fridge: Store in an airtight container up to 3 days. It thickens as it chills—that’s normal.
Reheat: Warm gently on the stove with a splash of milk to loosen, stirring until creamy.
Microwave in short bursts with a bit of milk, stirring between intervals.
Freezer: Not ideal. Dairy sauces can separate. If you must, freeze up to 1 month and reheat slowly with extra milk and a little fresh cheese to revive.

What’s Great About This

One pot, zero drama: Fewer dishes, faster cleanup.
Roux-free but still silky: Pasta starch does the heavy lifting—science for the win.
Customizable: Works with your favorite cheeses and mix-ins.
Weeknight-friendly: Ready in about 15 minutes.
Your future self says thanks.
Kid- and crowd-approved: Familiar flavor with grown-up depth.

Common Mistakes to Avoid

Boiling too hard: Milk scorches and splits. Keep it at a gentle simmer.
Pre-shredded cheese: Anti-caking agents can make sauces grainy. Freshly shred for best melt.
Adding cheese over heat: Turn the heat off before adding cheese to avoid a greasy, curdled sauce.
Under-seasoning: Cheese is salty, but milk and pasta dull flavors.
Taste and adjust at the end.
Overcooking pasta: Mushy mac is sad. Stop at al dente; it will continue to soften slightly in the sauce.

Different Ways to Make This

Stovetop classic (this recipe): Fast and creamy with minimal fuss.
Baked upgrade: Stir in cheese as directed, transfer to a dish, top with buttered panko and extra cheddar, bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
One-pan veggie boost: Add 1 cup of small broccoli florets or peas during the last 4 minutes of simmering. Extra color, extra fiber, zero judgment.
Protein-packed: Fold in shredded rotisserie chicken, crisp bacon, or sautéed shrimp at the end.
Smoky BBQ vibe: Use smoked cheddar, add a pinch of smoked paprika, and top with pulled pork.
Weekend flex.
Truffle-luxe: Stir in a teaspoon of truffle oil and swap Parmesan for pecorino. Fancy without the attitude.
Spicy kick: Pepper Jack, diced pickled jalapeños, and a drizzle of chili crisp. FYI, it’s addictive.
Gluten-free: Use a sturdy gluten-free pasta and watch the cook time closely; they soften fast.
Lactose-lighter: Use lactose-free milk and cheese alternatives that melt well (look for “melts/shreds” blends).

FAQ

Can I use water instead of broth?

Yes, but broth adds depth.

If using water, increase salt slightly and consider a pinch more Parmesan for extra savory flavor.

Which cheeses melt best?

Cheddar for flavor, Monterey Jack or mozzarella for stretch, and Parmesan for umami. Avoid super-aged or crumbly cheeses alone—they can turn grainy.

Why did my sauce turn gritty?

Likely too-hot liquid or pre-shredded cheese. Turn off heat before adding cheese and use freshly grated blocks for smooth results.

Can I double the recipe?

Absolutely.

Use a larger pot and stir more often. You may need a splash more liquid, but the method stays the same.

How do I make it extra creamy?

Finish with 2 tablespoons of cream cheese or a splash of heavy cream off heat. It’s a cheat move and it works.

What pasta shapes work best?

Elbows, shells, cavatappi, or small rotini.

You want nooks for sauce to cling to and a shape that cooks evenly in one pot.

Is the hot sauce necessary?

No, but it brightens the flavor. It won’t make it spicy—just more interesting. Promise.

Can I make this ahead?

It’s best fresh.

If making ahead, undercook the pasta slightly, cool quickly, and reheat with milk while stirring. Add a handful of fresh cheese to revive the sauce.

In Conclusion

This easy mac and cheese recipe is the kitchen hack you’ll keep on speed dial: one pot, no roux, big flavor. It’s creamy, comforting, and endlessly customizable—equally at home next to weeknight chicken or as the main event.

Keep a block of cheddar, a box of pasta, and milk on standby, and you’re never more than 15 minutes from cheesy bliss. Ready to become the legend who “just throws it together”? Now you are.