Description
This One-Pot Mac & Cheese recipe is a creamy, comforting dish made with macaroni cooked directly in a flavorful blend of chicken stock, half and half, and spices. Perfect for a quick weeknight dinner, it combines sharp cheddar and Monterey Jack cheeses for a rich and cheesy sauce without the need for multiple pots.
Ingredients
Scale
Pasta and Liquids
- 16 oz dry macaroni shells, elbows, or wheels
- 3 cups chicken stock or bone broth
- 2 cups half and half
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Cajun seasoning
- ½ tsp black pepper
- salt to taste
Cheese and Butter
- 2 cups cheddar cheese shredded
- 1 cup monterey jack cheese shredded (pepper jack works too for a kick of heat)
- 1–2 tbsp butter optional
Instructions
- Combine Ingredients: Add macaroni, chicken stock, half and half, garlic powder, onion powder, Cajun seasoning, and black pepper to a large deep skillet.
- Simmer: Bring the mixture to a simmering boil over medium heat.
- Cook Covered: Cover and reduce heat to simmer. Cook for about 10 minutes undisturbed.
- Uncover and Finish Cooking: Remove the lid and continue cooking until the pasta is tender and most of the liquid is absorbed.
- Add Cheese: Stir in the shredded cheddar and Monterey Jack cheese, stirring until cheese melts and incorporates into a creamy pan sauce.
- Season and Finish: Taste and adjust seasoning with salt and pepper. Stir in butter if desired for extra richness.
Notes
- Use bone broth for a richer flavor or chicken stock for a lighter base.
- For a spicy kick, substitute Monterey Jack with pepper jack cheese.
- Butter is optional but adds a nice silky finish to the sauce.
- Do not stir the pasta while it simmers covered to prevent it from breaking apart.
- Use a deep skillet or sauté pan to avoid spillage while boiling the pasta.
- This recipe can be made vegetarian by using vegetable broth instead of chicken stock.
