This one pot baked mac and cheese starts in a skillet on the stove and finishes in the oven, so you get a creamy cheese sauce and a crisp panko top without boiling pasta in a separate pot.
The macaroni cooks right in the milk sauce and soaks up flavor as it bakes. A short stint under the broiler adds the golden crust, and a single pan means very little cleanup on a busy night.
Table of Contents
Why This One Pot Baked Mac and Cheese Recipe Works
Cooking the pasta in the sauce means the starch from the macaroni thickens the milk as it bakes, so the result is silky instead of watery. You skip the colander and the extra pot completely.
The cheese goes in at the very end, after the oven is off. Stirring it in off the heat keeps the sauce smooth and stops it from turning grainy or oily.
A mix of sharp cheddar and mild provolone gives you bold flavor with a stretchy melt, and a sprinkle of panko and Parmesan adds crunch on top.
Ingredients for One Pot Baked Mac and Cheese
- 4 tbsp unsalted butter
- 6 tbsp all purpose flour
- 3 cups whole milk or low fat milk
- 2 cups water
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz dried elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1 cup shredded provolone cheese (4 oz)
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tbsp chopped fresh parsley, optional
Elbow macaroni. Small elbows cook evenly in the milk and water mixture and trap plenty of sauce in their curves. Do not rinse them, because the surface starch helps thicken the sauce.
Milk and water. The two liquids together give the pasta enough moisture to cook through in the oven while keeping the sauce light. Whole milk makes it richer, and low fat milk still works well.
Butter and flour. This simple roux is the base of the sauce. Cooking it for a full minute removes the raw flour taste and gives the sauce body.
Sharp cheddar and provolone. Cheddar brings the tang, and provolone brings the stretch. If you prefer, mozzarella can stand in for the provolone.
Panko and Parmesan. Together they make a crisp, salty crust that browns fast under the broiler.
How to Make One Pot Baked Mac and Cheese
1. Heat the oven. Set a rack in the middle of the oven and heat it to 350 degrees F. Use a deep, oven safe skillet or a Dutch oven with a lid.
2. Make the roux. Melt the butter over medium heat, whisk in the flour, and cook for 1 minute while stirring until it forms a thick paste.
3. Build the sauce. Whisk in half of the milk until smooth, then add the rest, followed by the water, salt, and pepper. Raise the heat to medium high and whisk for 2 to 3 minutes, until the mixture is steaming and slightly thickened.
4. Add the pasta. Stir in the macaroni, lower the heat to medium, and stir gently for 1 minute. Cover the pan right away.
5. Bake covered. Slide the covered pan onto the middle rack and bake for 12 minutes. The sauce will look thin, which is normal. The pasta should be just tender with a little bite left.
6. Stir in the cheese. Turn off the oven and switch to the broiler on high. Remove the lid, add the cheddar and provolone, and stir gently until melted. Over stirring can make the sauce gluey, so stop as soon as it looks creamy.
7. Brown the top. Scatter the panko and Parmesan over the surface and broil for 2 to 3 minutes, watching closely, until deep golden.
8. Rest and serve. Let the pan sit for 5 minutes so the sauce thickens, then sprinkle with parsley and serve hot.
How to Serve One Pot Baked Mac and Cheese
Spoon this mac and cheese into bowls while it is still steaming and let it rest for a few minutes at the table so the sauce settles. A crisp Italian house salad cuts through the richness nicely. For a green side with some char, try air fryer asparagus. If you want a bigger dinner, pair it with oven baked BBQ chicken, and put a basket of fluffy homemade dinner rolls on the table for mopping up extra sauce.
How to Store and Reheat One Pot Baked Mac and Cheese
Cool leftovers within 2 hours, then store them in an airtight container in the refrigerator for up to 3 days. Baked macaroni in a milk sauce does not freeze well because the sauce separates, so plan to eat it within that window. Reheat single portions in the microwave with a splash of milk, stirring halfway, or warm a larger amount covered with foil in a hot oven at 350 degrees F until it reaches 165 degrees F in the center.
Tips and Variations for One Pot Baked Mac and Cheese
Use freshly grated cheese. Pre shredded cheese contains anti caking starch that can make the sauce slightly grainy, so grate your own from a block if you can.
Do not skip the lid. Covering the pan traps steam so the macaroni cooks evenly. Without the lid the top layer stays hard.
Check the pasta early. Ovens vary, so taste a piece at 12 minutes. It should be tender with a slight bite, since it keeps softening from the hot sauce.
Pick the right pan. A pan about 10 to 12 inches wide with tall sides gives the ideal balance of sauce and crust. A very wide pan dries out faster.
Add a little heat. A pinch of cayenne or a teaspoon of Dijon mustard whisked into the sauce sharpens the cheese flavor without making it spicy.
Change the cheese. Gruyere, Colby, or pepper jack can replace part of the cheddar. Keep the total at 3 cups so the sauce stays balanced.
Make it a meal. Fold in cooked bacon, diced ham, or steamed broccoli right before the broiler step for extra substance.
Mind food safety. Cool leftovers quickly and reheat them until they are steaming hot. The Purdue Extension guide to storing leftovers explains safe handling in plain language.
Frequently Asked Questions About One Pot Baked Mac and Cheese
Can I make one pot baked mac and cheese ahead of time?
You can cook it through the covered baking step, cool it, and refrigerate it, but the sauce thickens a lot overnight. For the creamiest result, finish the cheese and broiler steps right before serving.
Why is my one pot baked mac and cheese too thin or too thick?
A thin sauce usually means the pan needs a longer rest, because the sauce thickens as it cools. A thick sauce can be loosened with a splash of warm milk stirred in at the end.
Can I use a different pasta for one pot baked mac and cheese?
Small shapes like shells, cavatappi, or penne work, but cooking times change. Check the pasta at 12 minutes and add a few extra minutes if it is still firm.
What size pan works well?
A deep 10 to 12 inch oven safe skillet or a Dutch oven with a lid holds the macaroni in a layer that is deep enough to stay saucy.
Can I use low fat milk?
Yes, low fat milk works, though the sauce is a bit lighter. Whole milk gives a richer, creamier finish.
One Pot Baked Mac and Cheese with Panko Topping
Equipment
- Deep oven safe skillet or Dutch oven with lid
- Whisk
- Wooden spoon
- Box grater
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 6 tbsp all purpose flour
- 3 cup whole milk low fat milk also works
- 2 cup water
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 oz dried elbow macaroni about 2 cups
- 2 cup sharp cheddar cheese shredded, about 8 oz
- 1 cup provolone cheese shredded, mozzarella works too
- ¼ cup panko breadcrumbs for the topping
- ¼ cup grated Parmesan cheese for the topping
- ½ tbsp fresh parsley finely chopped, optional
Instructions
Cooking
- Make the sauce. Heat the oven to 350 degrees F. Melt the butter in a deep oven safe skillet over medium heat, whisk in the flour for 1 minute, then whisk in the milk, water, salt, and pepper until the mixture steams and thickens slightly, about 3 minutes.
- Add the macaroni. Stir in the dry pasta for 1 minute, cover the skillet, and bake on the middle rack for 12 minutes until the pasta is just tender.
- Melt the cheese. Switch the oven to broil on high, uncover the skillet, and stir in the cheddar and provolone until the sauce looks creamy and smooth.
- Broil the topping. Sprinkle the panko and Parmesan over the top and broil for 2 to 3 minutes until deep golden brown.
- Rest and serve. Let the skillet stand for 5 minutes so the sauce thickens, then garnish with parsley.
