Okay, let me tell you why this One-Pan Mac and Cheese is about to become your new best friend in the kitchen. Imagine gooey, cheesy goodness all whipped up in a single skillet—no multiple pots, no hassle, just pure comfort with less cleanup. The best part? It’s packed with healthier ingredients, so you get all that creamy satisfaction without the usual guilt trip. Trust me, this recipe strikes the perfect balance between indulgent and nourishing, and I can’t wait for you to try it. Bonus: the pasta cooks right in the sauce, soaking up all those flavors, and that velvety texture? Chef’s kiss. Stick with me here, and soon you’ll have a dinner that feels like a warm hug on a plate!
1 cup unsweetened almond milk (or your preferred milk)
1 ½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons cream cheese, softened
1 teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon olive oil or butter
For the Sauce / Garnish (optional):
Chopped fresh parsley or chives
Pinch of smoked paprika
How I Make It
Step 1:
Start by heating the olive oil in a large, deep skillet over medium heat. Pour in the broth and almond milk, and stir in the garlic powder, onion powder, and a pinch of salt and pepper. Bring it just to a simmer—it should be gently bubbling around the edges, not a rolling boil.
Step 2:
Add the whole wheat macaroni directly into the skillet. Stir frequently as it cooks, letting the pasta absorb the liquid. This should take about 10-12 minutes. Keep an eye on it—if it looks too dry before the pasta is cooked, splash in a little more broth or water to keep it creamy.
Step 3:
Once the pasta is tender but still with a slight bite, reduce the heat to low. Stir in the Dijon mustard, cream cheese, and the shredded cheddar and mozzarella. Stir gently until the cheese melts completely, creating that irresistibly smooth and creamy sauce.
Step 4:
Taste and adjust seasoning — add more salt or pepper if needed. If you want a little smoky flavor, sprinkle in a pinch of smoked paprika at this stage.
Step 5:
Turn off the heat and let the mac and cheese rest for 2 minutes to thicken up. This step makes all the difference for that perfect creamy texture that sticks to the noodles.
Step 6:
Top with fresh chopped parsley or chives for a pop of color and freshness before serving. Grab a spoon and dig in!
Variations & Tips
Swap out cheddar for pepper jack or gouda for a different flavor twist.
Add steamed broccoli or baby spinach for an easy veggie boost.
Use gluten-free pasta if wheat isn’t your thing.
For extra protein, stir in cooked shredded chicken or browned turkey sausage.
If your sauce is too thick, loosen it with a splash of milk or broth.
Leftovers reheat beautifully with a little splash of milk to keep it creamy.
How I Like to Serve It
This mac and cheese shines as a cozy weeknight dinner when paired with a crisp green salad or roasted veggies. For fall, I love adding a sprinkle of toasted pumpkin seeds on top for crunch. It also makes a fantastic side at casual gatherings—because let’s be honest, who can say no to cheesy pasta?
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on low with a splash of milk to bring back the creamy texture without drying out.
Closing: This One-Pan Mac and Cheese is that perfect weeknight winner—comforting, easy, and just downright delicious every single time.
