Introduction

One-Pot White Cheddar Mac and Cheese is a creamy, comforting classic made effortlessly in a single pot. This recipe uses sharp white cheddar for a rich flavor and comes together quickly, making it perfect for busy weeknights or cozy meals.

A close-up view of creamy macaroni and cheese showing a single layer of elbow pasta coated evenly in smooth, pale yellow cheese sauce with a glossy texture. The pasta curves and overlaps, each piece detailed with small black pepper specks scattered on top, adding contrast. The image focuses tightly on the pasta cluster with no dish edge visible, creating an inviting and rich look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups low sodium vegetable broth (or low sodium chicken broth*)
1 pound elbow macaroni
2/3 cup milk
12 ounces white cheddar cheese, freshly grated (about 4 cups)
Salt and pepper to taste

Instructions

Step 1: In a large pot, bring the vegetable broth to a boil over medium-high heat.
Step 2: Add the elbow macaroni to the boiling broth and cook, stirring occasionally, until the pasta is al dente and most of the broth is absorbed, about 8-10 minutes.
Step 3: Reduce the heat to low and stir in the milk and grated white cheddar cheese until the cheese is fully melted and the sauce is creamy.
Step 4: Season with salt and pepper to taste. Mix well and remove from heat.
Step 5: Let the macaroni and cheese sit for a couple of minutes to thicken before serving warm.

Tips & Variations

For a richer flavor, try using half-and-half instead of milk.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
Mix in cooked bacon bits or sautéed mushrooms for extra texture and taste.
Use sharp white cheddar for a bold cheese flavor or mix with mild cheddar for a creamier result.
If you prefer a thicker sauce, reduce the amount of broth slightly.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.

How to Serve

A close-up image shows creamy elbow macaroni pasta covered in a smooth, pale yellow cheese sauce with a slightly glossy texture. The pasta is evenly coated and sprinkled with small specks of black pepper, adding contrast to the otherwise uniform creamy color. The dish fills the frame, highlighting the soft, curved shapes and slight ridges of the macaroni, all resting against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, rotini, or penne. Just adjust cooking time as needed to ensure the pasta is al dente.

How do I prevent the mac and cheese from becoming mushy?

Be sure not to overcook the pasta in the broth. Cook just until al dente since the pasta will continue to soften when you add the cheese and milk. Stir gently to avoid breaking the pasta.

One-Pot White Cheddar Mac and Cheese Recipe

Print Recipe

★★★★★

5 from 72 reviews

This One-Pot White Cheddar Mac and Cheese is a creamy, comforting classic made effortlessly with elbow macaroni, sharp white cheddar, and a flavorful broth base. Designed for easy clean-up, this recipe cooks everything in a single pot to deliver a luscious, cheesy dish perfect for weeknight dinners or cozy gatherings.

Author: Bella
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Broth and Pasta

4 1/2 cups low sodium vegetable broth (or low sodium chicken broth)
1 pound elbow macaroni

Dairy

2/3 cup milk
12 ounces white cheddar cheese, freshly grated (about 4 cups)

Seasoning

Salt and pepper to taste

Instructions

Prepare the broth and pasta: In a large pot, bring the 4 1/2 cups of low sodium vegetable or chicken broth to a gentle boil over medium-high heat. Add the 1 pound of elbow macaroni, stirring occasionally to prevent sticking.
Cook the pasta: Continue to cook the macaroni for about 8-10 minutes until it is tender but still slightly firm to the bite, stirring occasionally to ensure even cooking.
Add milk and cheese: Lower the heat to medium-low. Stir in 2/3 cup of milk and gradually add the freshly grated 12 ounces of white cheddar cheese, stirring continuously until the cheese is completely melted and the sauce becomes creamy and smooth.
Season and adjust: Taste the mac and cheese and season with salt and freshly ground black pepper as desired. Stir well to incorporate the seasoning evenly.
Serve warm: Once the cheese sauce is creamy and pasta is cooked to your liking, remove from heat and serve immediately for the best texture and flavor.

Notes

Use freshly grated white cheddar cheese for the creamiest texture as pre-shredded cheeses often contain additives that prevent smooth melting.
Low sodium broth allows better control of the salt level in the final dish.
For a richer flavor, substitute part of the milk with cream.
If you prefer a thicker sauce, reduce the broth quantity slightly.
This dish is best served immediately but can be reheated gently with a splash of milk to restore creaminess.

Keywords: mac and cheese, one-pot recipe, white cheddar, comfort food, easy dinner