Type of pasta: The shape of pasta you choose plays a key role in this recipe, as different shapes vary significantly in cooking time and water absorption. I recommend selecting a pasta with an approximate 8-minute cooking time, such as cavatappi, which is featured in the photos above. If your pasta has a different suggested cooking time, be aware that you may need to adjust the amount of water used. Ideally, only about 1/2 cup of starchy pasta water should remain in the pot before adding the cheese—any excess should be removed.
Amount of cheese: My original recipe used 4 cups of cheddar, which is undeniably delicious but felt a bit too rich. After testing this recipe multiple times over the years, I now prefer using 2 cups of high-quality white cheddar, which still provides plenty of cheesy flavor. That said, feel free to adjust the amount of cheese based on your preference!
One-Pot Mac and Cheese
One-pot mac and cheese is a creamy, comforting dish made entirely in one pot for easy preparation and cleanup. With endless customization options, it’s a versatile meal that suits various tastes and dietary needs.
Ingredients
- 1 pound of uncooked pasta such as cavatappi
- 3 cups of water
- 2 cups of milk
- 1 teaspoon of Dijon mustard
- 1 teaspoon of fine sea salt
- 1 teaspoon of garlic powder
- 2 to 4 cups 8 to 16 ounces of freshly grated sharp cheddar cheese (see note below)
- 1 cup 1 ounce of finely grated Parmesan cheese
- Freshly ground black pepper to taste
Instructions
- Cook the pasta. In a large stockpot, combine the pasta, water, milk, Dijon mustard, sea salt, and garlic powder. Heat over medium-high, stirring occasionally, until the water comes to a boil. Adjust the heat as necessary to maintain a steady boil. Continue cooking, stirring once or twice per minute, until the pasta is just barely al dente. (Cooking time will vary depending on the pasta shape, so keep a close watch.) Remove the pot from heat.
- Remove excess water (if needed). Check the amount of starchy pasta water remaining in the pot. If there is more than about 1/2 cup, use a heatproof measuring cup to remove and set it aside. (If no starchy pasta water remains, add 1/2 cup of hot water to the pot.)
- Add cheese. Stir in the cheese until fully melted. If the pasta appears too dry, mix in some of the reserved starchy pasta water as needed.
- Season. Taste and add more salt if necessary.
- Serve. Serve warm, topped with a few grinds of black pepper, and enjoy!