Creamy One Pot White Cheddar Mac and Cheese
The ultimate creamy one pot white cheddar mac and cheese — pasta, milk, and sharp white cheddar simmered together in a single pot for a silky, stovetop dinner ready in 25 minutes with almost zero cleanup.
Prep
5 min
Cook
20 min
Total
25 min
Servings
6
Calories
520
Ingredients
- 1 lb elbow macaroni (uncooked)
- 3 cups whole milk
- 1 1/2 cups low-sodium chicken or vegetable broth
- 3 tbsp unsalted butter
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 12 oz sharp white cheddar, freshly shredded (about 3 cups)
- 1/2 cup half-and-half
- Chopped fresh chives or parsley, for serving
Instructions
- 1
Add the elbow macaroni, milk, broth, butter, Dijon, garlic powder, onion powder, salt, and pepper to a large Dutch oven or heavy pot. Stir to combine.
- 2
Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cook uncovered for 12–14 minutes, stirring every 2 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed into a loose, creamy sauce.
- 3
Remove the pot from the heat. Wait 1 minute so the pasta stops boiling — this keeps the cheese from breaking.
- 4
Stir in the half-and-half, then add the shredded white cheddar one handful at a time, stirring until each addition melts before adding the next. The sauce should look glossy and coat the back of a spoon.
- 5
Taste and adjust salt and pepper. If the sauce tightens as it sits, splash in a little warm milk to loosen it right before serving.
- 6
Top with chives or parsley and serve immediately from the pot.
Nutrition Facts
Per serving · 520 calories
protein
22g
carbs
58g
fat
22g
fiber
2g
sugar
8g
sodium
540mg
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Frequently Asked Questions
Why use freshly shredded white cheddar instead of pre-shredded?+
Bagged shreds are coated in starch and cellulose that keep them from clumping — but those same coatings stop the cheese from melting into a smooth sauce. A block of sharp white cheddar grated on the large holes of a box grater is the single biggest upgrade for one pot mac and cheese.
What pasta shape works best for one pot mac and cheese?+
Elbow macaroni is the classic choice because it cooks in the same time the sauce needs to thicken and its curl catches sauce beautifully. Cavatappi, small shells, and ditalini also work — avoid long noodles and any shape that cooks in under 8 minutes.
How do I keep the sauce from getting grainy?+
Take the pot off the heat before adding cheese and stir in the shreds gradually. Boiling cheese causes the proteins to seize and squeeze out the fat, which gives you that gritty, oily texture. Off-heat + gradual = silky every time.
Can I make this white cheddar mac and cheese ahead?+
Yes. Stovetop mac is best fresh, but you can hold it warm for up to 45 minutes covered with a splash of extra milk. For true make-ahead, refrigerate up to 3 days and reheat gently with 2–3 tablespoons of milk stirred in per serving.
What can I add to make it a full meal?+
Stir in shredded rotisserie chicken, crumbled bacon, steamed broccoli, or peas at the end. For a lunch-box version, fold in diced ham. All of these pair naturally with the sharp, tangy white cheddar base.
Is white cheddar mac and cheese the same as Panera's?+
It's very similar in flavor profile — sharp white cheddar, creamy milk-based sauce, no orange food coloring. This one pot version skips the roux for a faster weeknight-friendly method that still tastes like the deli-style original.
Can I use milk alternatives?+
Full-fat oat milk is the best 1:1 swap for both flavor and creaminess. Almond and skim milk make a thinner sauce; if you use them, add an extra 1/4 cup cheese to compensate.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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