One Pot Creamy Mac and Cheese (Stovetop) is rich, smooth, and cheesy with a silky sauce that clings to every noodle. The sharp cheddar gives bold flavor, while the mozzarella stretches and melts into a creamy blanket. The texture is bright and velvety, not heavy, and it comes together in one pot on the stove for minimal fuss. This recipe is fast, reliable, and great for weeknights, potlucks, or a cozy night in. Serve with a green salad or garlicky roasted veggies for a simple, satisfying meal. If you like one-pot mac recipes, try one-pot broccoli mac and cheese for a veggie-packed twist.
Why You’ll Love This One Pot Creamy Mac and Cheese (Stovetop)
- One pot means fewer dishes and one simple cleanup.
- Quick stovetop method cooks pasta and builds sauce in the same pot.
- Extra-cheesy: sharp cheddar for flavor, mozzarella for stretch and melt.
- Heavy cream delivers a rich, smooth mouthfeel without a roux.
- Flexible spice mix (garlic, onion powders, paprika) adds depth and warmth.
- Easy to scale up for a crowd or down for two people.
- Great base for optional add-ins like broccoli, bacon alternatives, or hot sauce.
- Comfort-food vibe that works for weeknights, game day, or casual dinners.
What Is One Pot Creamy Mac and Cheese (Stovetop)?
This is a stovetop mac and cheese where dry pasta cooks right in the pot with water until just tender, then finishes in a creamy, cheesy sauce. It tastes rich and cheesy with a clear cheddar bite and gooey mozzarella pull. The sauce is creamy rather than custardy because it uses heavy whipping cream and melted cheese for body and shine. What makes it special is the speed and simplicity: you boil the pasta, let most of the water evaporate, then stir in cream and cheeses for a silky finish. The vibe is classic comfort food—easy, homey, and perfect for weeknight dinners, lunch, or casual gatherings.
Ingredients for One Pot Creamy Mac and Cheese (Stovetop)
For the Base
- 2 cups uncooked macaroni or pasta of your choice
- 3 cups water (see notes)
For the Sauce
- 3/4 cup heavy whipping cream
- 2.5 cups sharp cheddar, freshly grated
- 2 cups mozzarella, freshly grated
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1.5 tbsp paprika (adjust to taste)
- 1 tsp mustard
- 1.5 tsp sugar
To Serve (optional)
- Fresh parsley, cracked black pepper, or a drizzle of hot sauce (not included in base recipe)
Ingredient Notes (Substitutions, Healthy Swaps)
- Heavy cream: For a lighter option, use half-and-half, but the sauce will be thinner and less rich. You can also use 2% milk plus 1 tbsp flour to thicken, but that changes texture.
- Cheeses: Freshly grated cheddar and mozzarella melt best. Pre-shredded cheese often contains anti-caking agents that reduce creaminess. You can mix in other cheeses (see variations), but keep cheddar for flavor.
- Pasta: Any short pasta works (elbow, shells, rotini). Cooking time follows package but may vary by shape.
- Salt: Start with the listed salt and adjust at the end, especially if your cheese is very salty.
- Spices: Paprika gives warmth and color; smoked paprika adds a hint of smoke if you like. Reduce sugar if you prefer less sweetness.
- Diet swaps: Use low-fat cheeses and half-and-half for lower calories, but expect a thinner sauce. For a dairy-free version, this recipe needs bigger changes (non-dairy cheese and cream alternatives) and is not covered here.
Step-by-Step Instructions
Step 1 – Prep the cheese and measure ingredients
Grate the cheddar and mozzarella so they are ready to add. Measure the cream, spices, and water. Having cheese ready keeps the melt smooth.
Visual cue: Cheese should be freshly grated and in a bowl nearby.
Step 2 – Cook the pasta in one pot
Add the dry macaroni and 3 cups water to a medium pot. Place over medium-high heat and bring to a boil. Once boiling, lower heat to medium-low and continue to cook.
Step 3 – Cook until al dente and reduce water
Follow the package time or cook until al dente. Turn the heat down to low when the pasta is cooked. You want most of the water to evaporate but still a little left in the pot.
Pro cue: If a lot of water remains, keep the pot uncovered on low and stir often so excess water evaporates without sticking.
Step 4 – Add cream and spices
Stir in the heavy whipping cream, salt, pepper, garlic powder, onion powder, paprika, mustard, and sugar. Mix gently to warm the cream without boiling.
Step 5 – Add cheeses and finish the sauce
Add the grated cheddar and mozzarella in small handfuls, stirring after each addition until melted and smooth. Keep heat low to prevent the cheese from seizing or getting grainy. Taste and adjust salt and pepper.
Pro cue: Remove the pot from heat briefly if the cheese looks oily or clumpy, then stir off-heat to smooth the sauce.
Step 6 – Serve hot and enjoy
Spoon into bowls and serve right away. Mac and cheese is best hot, when the sauce is silky and the cheese pulls.
Pro Tips for Success
- Use freshly grated cheese for the smoothest melt; pre-shredded cheese often contains anti-caking additives.
- Keep heat low when adding cheese to avoid grainy or oily texture. Low and slow melts cheese best.
- Stir constantly while cheese melts to create a uniform sauce.
- Don’t drain all water; a little starchy water left helps create a glossy sauce and keeps pasta saucy.
- If the sauce gets too thick after standing, stir in a splash of milk or cream to loosen before reheating.
- Taste for salt at the end; cheeses vary in saltiness, so wait to add extra.
- For best texture, serve immediately—reheated mac can firm up but will still be tasty.
Flavor Variations
All of these are optional and keep the base method the same. Add at the end or mix in gently.
- Mild heat: Stir in 1–2 tsp hot sauce or a pinch of cayenne with the cream.
- Veggie boost: Fold in steamed broccoli florets or thawed peas after the cheese melts.
- Smoky flavor: Swap regular paprika for smoked paprika (use less if you prefer subtle smoke).
- Herb bright: Stir in chopped fresh parsley or chives just before serving.
- Protein boost: Add cooked chicken or shredded rotisserie meat after the cheese melts (no pork or alcohol).
- Breaded topping (optional finish): Spoon into an oven-safe dish, top with breadcrumbs mixed with a little butter, and broil 1–2 minutes until golden.
Serving Suggestions
- Pair with a crisp green salad and a simple vinaigrette to cut the richness.
- Serve with steamed or roasted vegetables for a balanced meal.
- Top with toasted breadcrumbs for crunch if you want texture contrast.
- Offer hot sauce or chili flakes on the side for diners who like heat.
- Great for kids’ lunches, potlucks, or casual weeknight dinners.
- Plate in shallow bowls and garnish with fresh parsley or cracked black pepper.
Make-Ahead, Storage & Reheating
- Make-ahead: You can grate cheese and measure spices ahead of time and keep them covered in the fridge. Pasta should be cooked and finished fresh for best texture.
- Storage duration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently on low heat in a saucepan with a splash of milk or cream to loosen the sauce, stirring until smooth. Microwave in short bursts, stirring between, and add a little liquid if needed.
- Texture changes: The sauce will thicken in the fridge as the pasta absorbs sauce. Reheat with liquid to restore creaminess.
Storage and Freezing Instructions
- Freezing: Freezing is not recommended for best texture. Cheese sauces can separate and become grainy after freezing and thawing.
- If you must freeze: Portion into freezer-safe containers, leave some headspace, and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat slowly with added milk or cream to help re-emulsify the sauce. Expect some change in texture; recombining with a little cream will help.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~537 kcal | ~25 g | ~30 g | ~32 g | ~1 g | ~900 mg
Estimates vary by brands and portions.
FAQ About One Pot Creamy Mac and Cheese (Stovetop)
Q: My sauce is too thick after I add the cheese. What do I do?
A: Stir in a splash of milk or cream and heat gently while stirring until it loosens.
Q: My sauce became grainy or oily. How can I fix it?
A: Remove the pot from heat and stir off-heat to cool slightly; add a small splash of cream and mix until smooth. Avoid high heat when melting cheese.
Q: The pasta is undercooked or overcooked—what now?
A: If undercooked, add a little hot water and continue to cook until al dente. If overcooked, serve immediately; overcooked pasta will be softer but still tasty.
Q: Can I use different cheeses?
A: Yes. Keep sharp cheddar for flavor and add other melty cheeses like fontina, gouda, or Monterey jack in small amounts. Avoid hard, aged cheeses as sole cheese—mixing works best.
Q: Is this recipe spicy because of the paprika?
A: No. Regular paprika adds color and mild warmth. Use smoked paprika for flavor without heat or reduce paprika if you prefer milder taste.
Q: Can I make this dairy-free or vegan?
A: This base uses real dairy; a vegan version needs dairy-free cheese and cream alternatives and a different method. That would be a separate recipe.
Notes
- Grate your cheese from blocks for best melt and texture.
- Keep the pot size appropriate: medium pot gives room for stirring and evaporation.
- If you like a thicker sauce, let slightly less water evaporate before adding cream.
- For a silky finish, add cheese in small amounts and stir until each addition melts fully.
- Adjust paprika to taste—1.5 tbsp gives color and warmth; reduce if uncertain.
Troubleshooting
- Bland flavor: Add a pinch more salt and a dash of mustard to brighten the cheese taste.
- Too watery: Simmer on low uncovered a little longer before adding cheese to reduce excess liquid.
- Sauce breaks or oil separates: Lower the heat and stir off-heat; add a small splash of cream to bring it back.
- Pasta sticking to pot: Stir frequently while boiling and use a pot large enough to allow stirring.
- Cheese clumps: Make sure the pot isn’t too hot when you add cheese; melt slowly on low heat.
Final Thoughts
This one-pot stovetop mac and cheese is fast, creamy, and dependable. It uses simple pantry spices and two melty cheeses to deliver classic comfort without fuss, and it’s easy to adapt with small add-ins to suit your taste.
Conclusion
For another reliable stovetop version and extra tips, see One-Pot Mac and Cheese Recipe | Gimme Some Oven.
One Pot Creamy Mac and Cheese (Stovetop)
Ingredients
For the Base
- 2 cups uncooked macaroni or pasta of your choice Any short pasta works (elbow, shells, rotini).
- 3 cups water See notes for details.
For the Sauce
- 3/4 cup heavy whipping cream For a lighter option, use half-and-half.
- 2.5 cups sharp cheddar, freshly grated Freshly grated melts best.
- 2 cups mozzarella, freshly grated Freshly grated melts best.
- 1 tsp salt Adjust to taste, especially if cheese is salty.
- 1/2 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1.5 tbsp paprika Adjust to taste.
- 1 tsp mustard
- 1.5 tsp sugar Reduce if you prefer less sweetness.
To Serve (optional)
- Fresh parsley, cracked black pepper, or a drizzle of hot sauce Not included in base recipe.
Instructions
Preparation
- Grate the cheddar and mozzarella so they are ready to add. Measure the cream, spices, and water.
Cooking
- Add the dry macaroni and 3 cups water to a medium pot. Place over medium-high heat and bring to a boil.
- Once boiling, lower heat to medium-low and continue to cook until al dente, then turn the heat down to low.
- Let most of the water evaporate, leaving a little left in the pot.
- Stir in the heavy whipping cream, salt, pepper, garlic powder, onion powder, paprika, mustard, and sugar. Mix gently to warm the cream without boiling.
- Add the grated cheddar and mozzarella in small handfuls, stirring after each addition until melted and smooth.
- Taste and adjust salt and pepper before serving.
Serving
- Spoon into bowls and serve hot. Mac and cheese is best served immediately.