Best One Pot Cheese and Macaroni

3.3
(47)
42 Reviews
13 Photos

This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.

Submitted by Jill Faucher-Ross
Published on April 3, 2019
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 3 cups water

  • ½ teaspoon salt

  • 8 ounces seashell pasta

  • 1 cup whole milk

  • 4 cups shredded Cheddar cheese

  • 1 cup shredded Parmesan cheese

  • ¼ teaspoon ground black pepper

  • 1 teaspoon Dijon mustard (Optional)

Directions

  1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.

  2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Nutrition Facts (per serving)

518 Calories
31g Fat
31g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 518
% Daily Value *
Total Fat 31g 39%
Saturated Fat 19g 96%
Cholesterol 93mg 31%
Sodium 930mg 40%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 30g 60%
Calcium 768mg 59%
Iron 2mg 9%
Potassium 217mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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