I whipped up very creamy mac and cheese featuring tender elbow macaroni, whole milk, heavy cream, and sharp cheddar, mozzarella, and Parmesan cheeses. With hints of garlic, onion, and dry mustard powders balanced by unsalted butter, this dish left me immensely delighted by its truly remarkably rich, deeply savory flavor.

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I’m excited to share my twist on baked one pot mac and cheese that I’ve been perfecting for a while now. This recipe is all about simplicity and flavor with ingredients like 1 lb elbow macaroni, 4 cups water, salt, 3 tbsp unsalted butter, and 3 tbsp all-purpose flour that forms a great base for a luscious sauce.

I add a mix of 2 cups whole milk and 1 cup heavy cream to create a yummy, creamy texture. The best part is the cheeses – 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan, mixed with hints of garlic powder, onion powder, and dry mustard powder, plus fresh cracked black pepper.

Sometimes I top it off with 1/2 cup panko breadcrumbs tossed in 2 tbsp melted butter for a crispy finish. This one dish mac and cheese is super easy and turns out very creamy and tasty each time.

Enjoy!

Why I Like this Recipe

1. I really love how creamy and cheesy this dish turns out every time, it always hits the spot.
2. The crunchy breadcrumb topping gives it a fun texture that makes me look forward to every bite.
3. I appreciate how simple and one-pot the recipe is, which means less mess and a lot less hassle in the kitchen.
4. The blend of spices and different cheeses makes each mouthful interesting and full of flavor.

Here’s my take on making a One Pot Saucy Mac and Cheese:

First off, I crank my oven up to 375°F. I take a large, oven-safe pot and get 4 cups of water boiling, tossing in a pinch of salt and then adding 1 lb of elbow macaroni. I cook the pasta until it’s just barely al dente, and if there’s too much water I drain a little but try to keep most of it in there.

I lower the heat and add 3 tbsp of unsalted butter. Once the butter melts, I sprinkle in 3 tbsp of all-purpose flour and stir it constantly for about a minute so the flour isn’t raw anymore. Slowly, I pour in 2 cups of whole milk and 1 cup of heavy cream while stirring so the mixture thickens nicely.

Then I mix in ½ tsp of garlic powder, ½ tsp of onion powder, ½ tsp of dry mustard powder, and some freshly cracked black pepper. I fold in 2 cups of shredded sharp cheddar, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese until everything turns into a smooth, richly cheesy sauce. I give it a good stir to make sure every piece of macaroni is covered.

If I feel like having a crunchy top, I take ½ cup of panko breadcrumbs and mix them with 2 tbsp of melted butter, then sprinkle that over the macaroni. I pop the whole pot in the oven and bake it for about 15 minutes, or until I see that top getting golden and a bit bubbly.

Once it’s out of the oven, I let it cool for a few minutes before serving, just so it’s not too hot. I love this dish because it’s super comforting, easy to make, and always feels like a real treat on busy days. Enjoy!

Ingredients

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Elbow macaroni gives lots of carbohydrates for energy, though it has little fiber.
Unsalted butter is high in fats and makes the sauce rich and smooth.
Whole milk and heavy cream bring protein, calcium and creaminess with a hint of sweetness.
Sharp cheddar cheese provides protein while giving the dish a bold, tangy flavor.
Mozzarella cheese melts into a gooey texture with a mild, pleasant taste.
Grated Parmesan adds a savory kick and extra protein to the mix.
Panko breadcrumbs with melted butter give a crunchy topping and extra buttery flavor.
Herbs and spices including garlic, onion and dry mustard elevate flavor without extra calories.

Ingredient Quantities

1 lb elbow macaroni

4 cups water

Salt to taste

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry mustard powder

Fresh cracked black pepper, to taste

1/2 cup panko breadcrumbs (optional)

2 tbsp melted butter (if using breadcrumbs)

How to Make this

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1. Preheat your oven to 375°F. In a large, oven-safe pot, bring 4 cups of water to a boil and add a pinch of salt before tossing in 1 lb of elbow macaroni.

2. Cook the macaroni until it’s just al dente, then drain off a little water if needed but keep most of the water in the pot.

3. Lower the heat and add 3 tbsp of unsalted butter. Once melted, sprinkle in 3 tbsp of all-purpose flour and stir constantly for about a minute to cook out the raw flour taste.

4. Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, stirring as you go. Keep stirring until the sauce starts to thicken a bit.

5. Stir in the seasonings: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dry mustard powder, and some fresh cracked black pepper.

6. Mix in 2 cups of shredded sharp cheddar, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Stir everything together until the cheeses are just melted and the sauce looks nice and creamy.

7. Give the pot a good stir to make sure the macaroni is evenly coated in that saucy cheese mix.

8. If you want a crunchy top, spoon ½ cup of panko breadcrumbs into a small bowl and mix with 2 tbsp of melted butter, then sprinkle it evenly over the top of the pasta.

9. Place the whole pot into the preheated oven and bake for about 15 minutes, or until you see the top turning golden and a little bubbly.

10. Carefully take the pot out of the oven and let it sit for a few minutes to cool down a bit before serving your delicious, one-pot, saucy mac and cheese. Enjoy!

Equipment Needed

1. Oven – for baking the mac and cheese once it’s all mixed together
2. Large oven-safe pot – to start on the stovetop and then finish off in the oven
3. Stovetop burner – to boil the water and make the roux
4. Colander – for draining the pasta when its al dente
5. Wooden spoon or spatula – to stir the sauce and combine the ingredients
6. Measuring cups – to accurately measure the water, milk, and cream
7. Measuring spoons – for the butter, flour, and seasonings
8. Small bowl – to mix up the breadcrumbs with melted butter if using
9. Oven mitts or pot holders – to safely remove the hot pot from the oven

FAQ

Can I use different types of cheese?

Sure you can mix it up with Monterey Jack or even Gruyere, but keep in mind it might change the flavor a bit.

Is the breadcrumb topping necessary?

No, it's totally optional. The breadcrumbs just add a nice crunch on top if you like that.

How long should I bake the dish?

You should bake it about 25-30 minutes at 375°F. Just keep an eye on it so it doesn't overcook.

Can I make this ahead of time?

Yes, you can prep it a day early and store it in the fridge. If you're adding breadcrumbs, toss them on just before baking.

How do I keep the pasta from overcooking?

Make sure you use the right amount of water and salt for the pasta. It helps make sure the pasta isn't too soft when it's done.

Baked One Pot Mac And Cheese Recipe Substitutions and Variations

Instead of unsalted butter, you can use regular salted butter. It works just as well and gives a little extra flavor.
If you dont have all-purpose flour, try using a gluten-free flour blend. Just make sure you use the same amount.
Replace whole milk with unsweetened almond milk if you’re looking for a lighter option. It may change the taste a bit but its pretty close.
Heavy cream can be swapped with half-and-half if you want something a bit less rich. Just be aware that the sauce might be a little thinner.
If you dont have panko breadcrumbs, crushed Ritz crackers or even regular breadcrumbs are a decent substitute for adding crunch.

Pro Tips

1. When you melt the butter and stir in the flour, keep stirring constantly so it doesnt burn and turns into a smooth roux instead of clumping up.
2. Be careful not to overcook the pasta – you wanna keep it al dente since it will cook a bit more in the oven.
3. If you decide to top it with panko breadcrumbs, mix ’em with melted butter just before you put ’em on; that way they’ll stay perfectly crunchy.
4. Let the dish sit for a few minutes after taking it out of the oven so the sauce can thicken up more and flavors settle in.

Baked One Pot Mac And Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Oven – for baking the mac and cheese once it’s all mixed together
2. Large oven-safe pot – to start on the stovetop and then finish off in the oven
3. Stovetop burner – to boil the water and make the roux
4. Colander – for draining the pasta when its al dente
5. Wooden spoon or spatula – to stir the sauce and combine the ingredients
6. Measuring cups – to accurately measure the water, milk, and cream
7. Measuring spoons – for the butter, flour, and seasonings
8. Small bowl – to mix up the breadcrumbs with melted butter if using
9. Oven mitts or pot holders – to safely remove the hot pot from the oven

Ingredients

1 lb elbow macaroni
4 cups water
Salt to taste
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard powder
Fresh cracked black pepper, to taste
1/2 cup panko breadcrumbs (optional)
2 tbsp melted butter (if using breadcrumbs)

Directions

Preheat your oven to 375°F. In a large, oven-safe pot, bring 4 cups of water to a boil and add a pinch of salt before tossing in 1 lb of elbow macaroni.
Cook the macaroni until it's just al dente, then drain off a little water if needed but keep most of the water in the pot.
Lower the heat and add 3 tbsp of unsalted butter. Once melted, sprinkle in 3 tbsp of all-purpose flour and stir constantly for about a minute to cook out the raw flour taste.
Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, stirring as you go. Keep stirring until the sauce starts to thicken a bit.
Stir in the seasonings: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dry mustard powder, and some fresh cracked black pepper.
Mix in 2 cups of shredded sharp cheddar, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Stir everything together until the cheeses are just melted and the sauce looks nice and creamy.
Give the pot a good stir to make sure the macaroni is evenly coated in that saucy cheese mix.
If you want a crunchy top, spoon ½ cup of panko breadcrumbs into a small bowl and mix with 2 tbsp of melted butter, then sprinkle it evenly over the top of the pasta.
Place the whole pot into the preheated oven and bake for about 15 minutes, or until you see the top turning golden and a little bubbly.
Carefully take the pot out of the oven and let it sit for a few minutes to cool down a bit before serving your delicious, one-pot, saucy mac and cheese. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.