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One-Pot Mac and Cheese
One-Pot Mac and Cheese
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
One-pot creamy mac and cheese cooked in the sauce for easy cleanup and maximum flavor.
Ingredients:
  • For the mac and cheese
  • For the topping (optional)
  • 2 tablespoons unsalted butter
  • 24 (76g) Ritz crackers, crushed (about 1 cup plus 2 tablespoons)
  • 1/8 teaspoon freshly ground black pepper
  • Pinch kosher salt
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Pinch cayenne (optional)
  • 4 cups water
  • 2 cups half and half
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pound elbow macaroni
  • 4 ounces cream cheese, cubed and at room temperature
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 packed cups)
  • 4 ounces Monterey Jack cheese, freshly grated (about 1 packed cup)
Instructions:
  • For optional topping: Melt butter in a 10-inch Dutch oven or deep pot over medium heat. Add crushed crackers, black pepper, and kosher salt, stirring to coat. Toast over medium heat, stirring often, until golden brown (2 to 4 minutes). Transfer toasted crumbs to a plate to cool and wipe the pot clean.
  • To start making the mac and cheese, melt butter in a pot over medium heat. Add ground mustard, pepper, and cayenne (if using), stirring for 15 to 30 seconds until fragrant. Be careful not to brown the mixture. Add water, half and half, and kosher salt. Bring to a boil over high heat, uncovered.
  • Prepare and cook the pasta: Add the elbow macaroni to the boiling water, adjusting the heat to maintain a steady boil. Cook uncovered, stirring occasionally, until the pasta is tender and the liquid has reduced to reveal the top layer of elbows, which takes about 6 to 9 minutes. The liquid should be visible around the edges of the pot but still enough to pool when a spatula is dragged through. Remove from heat when done.
  • Incorporate the cheeses: Mix in the cream cheese until nearly melted, then add the shredded cheddar and Monterey Jack, stirring until fully melted and creating a creamy sauce.
  • Adjust seasoning and present: Sample the mac and cheese to check seasoning, adding salt and pepper to taste. Serve promptly with optional toasted Ritz topping. Leftover mac and cheese can be refrigerated in an airtight container for up to 5 days. Enjoyed the dish? Please leave a star rating and comment!

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