Description
A creamy, flavorful One-Pot Mac & Cheese recipe that combines tender macaroni with a cheesy, buttery sauce infused with Cajun seasoning and aromatic spices. Perfect for a quick and comforting meal made with just one pot.
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
Cheeses
- 2 cups cheddar cheese shredded
- 1 cup monterey jack cheese shredded (pepper jack works too for a kick of heat)
Optional
- 1–2 tbsp butter
Instructions
- Combine ingredients: Add macaroni, chicken stock, half and half, garlic powder, onion powder, Cajun seasoning, and black pepper to a large deep skillet.
- Bring to boil: Bring the mixture to a simmering boil over medium heat.
- Simmer covered: Cover and reduce heat to simmer. Cook for about 10 minutes undisturbed to allow pasta to absorb the liquid and soften.
- Continue cooking uncovered: Remove the lid and continue cooking until the pasta is tender and most of the liquid is absorbed, stirring occasionally.
- Add cheese: Stir in the shredded cheddar and monterey jack cheese, mixing until the cheese melts and incorporates into a creamy pan sauce.
- Adjust seasoning and finish: Taste and adjust seasoning with salt and pepper. Stir in butter if desired for extra richness.
Notes
- Use pepper jack cheese instead of monterey jack for a spicy kick.
- Chicken stock can be substituted with vegetable broth for a vegetarian version.
- Make sure to stir the cheese in off the heat to prevent clumping.
- Butter is optional but adds extra creaminess and flavor.
- For a gluten-free version, use gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
