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One-Pot Macaroni and Cheese

One-Pot Macaroni and Cheese

Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it.

Southern Living FEBRUARY 2007

  • Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings
  • Cook time: 7 Minutes
  • Prep time: 10 Minutes


  • 1 (8-oz.) package elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (8-oz.) block sharp Cheddar cheese, shredded


1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Stir in salt, black and red pepper, and shredded cheese until melted. Add cooked pasta, and serve immediately.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.


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One-Pot Macaroni and Cheese Recipe