This One Pot Macaroni and Cheese recipe cooks up in about 15 minutes. Creamy, cheesy, gooey, and only 200 calories a serving!
I have a huge soft spot for macaroni and cheese. I’m talking blue box with powdered, neon-orange cheese. I know, I know. Fancy mac and cheese is delicious, but there’s something nostalgic for me about the boxed version.
That being said, a single serving (about a cup) of the blue box stuff clocks in at 13 SP. My version cuts that number in half, and everything is pretty much just thrown into one pot. All you really need to know how to do is boil water!
This is super kid-friendly, and it also works as a great base recipe for a more complex, nutritious meal. I like to add in some cooked veggies, like broccoli or spinach, and lean meat, like chicken breast or turkey sausage, to bulk this up.
Once you have this recipe down, you can get pretty creative with your add-ins!
SOme tips for making one pot macaroni and cheese
Everyone’s pasta brands, stoves, and cookware work differently, so I’ve made some notes of when you might want to add more water or almond milk to adjust the consistency.
This is really more of a method than a recipe, so once you’ve figured out the ratios that work for you, this will be one of the easiest dishes you’ll ever make.
This reheats really well in the microwave! Just add about a tablespoon of water or almond milk before microwaving to loosen the sauce.
Looking for more easy pasta dishes like One POt Macaroni and Cheese?
Try out one (or all) of these pasta favorites!
- Lighter Baked Macaroni and Cheese
- Penne alla Vodka
- One-Pot Louisiana Chicken Pasta
- Creamy Cajun Pasta
- Creamy Mushroom Parmesan Chicken
- Shells and Cheese with Bacon and Broccoli
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag. And don’t forget to add the image to your Pinterest boards!
One Pot Macaroni and Cheese
Ingredients
- 12 oz uncooked macaroni (about 3 cups)
- 2 cups unsweetened, plain almond milk
- 1 1/2 cups water
- 1 tsp kosher salt
- 1/2 tsp each garlic powder, onion powder, and paprika
- 3 oz shredded reduced-fat mozzarella cheese
- 6 slices Velveeta singles
- 1 tsp yellow mustard
- ground pepper to taste
Instructions
- In a large pot, combine pasta, almond milk, water, and seasoning. Bring to a boil and lower heat to a simmer. Cook until pasta is just done, anywhere from 5-10 minutes depending on your brand of pasta
- You want to have a little bit of liquid left when the pasta is done, so if it gets too dry while cooking, add in a splash of water.
- When pasta is done, remove from heat and add in cheese. Mix until melted, then mix in mustard.
- If the sauce is too stiff for you, add in more almond milk, one tablespoon at a time, until you get the consistency you like.
- Top with fresh ground pepper. Taste and add in more salt if needed. Serve immediately.
Easy to make the only thing needed is a little kick or bite think I wil add some Franks but really gooey and good
Thank you, Ida! I’m sure Frank’s hot sauce would add some heat to it. You could always add a bit of cayenne as well to kick up the spice level, but I’m sure Frank’s would be delicious, too.
All I can say is ……WOWWWWW!
Decadent! So delish.
Thank you! It’s one of those dishes that tastes just as good as the OG, but is so much better for you 😉
Hi there! Do you think it would work to cool completely and then freeze half of the recipe to eat on another night?
You should be able to freeze it – the sauce will absorb a bit so you may need to add a splash of milk to get it cheesy again.
How big is a serving size?
About 3/4 cup
how much water should you leave in after done boiling ?
Hi Kinsee,
I’ve found that there’s usually enough water left when it gets to that “al dente” stage – not a ton, but you’ll notice that it’s thickened a bit and still coats the bottom of the pan. If you don’t have enough, feel free to add another splash.