This is the easiest, one-pot, 4-ingredient, 15-minute meal. The recipe for this White Cheddar Mac & Cheese doesn't require any heavy cream or flour.
Recipe Overview
Time: Only 15 minutes!
Clean Up: This one-pot recipe makes cleanup easy!
Ingredients: You'll need vegetable broth, elbow pasta, milk, white cheddar cheese, salt, and pepper.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Vegetable Broth - You can also use chicken broth. Cooking the pasta in broth infuses the noodles with extra flavor while also preserving the starches released from the pasta, helping to create a naturally creamy sauce.
Elbow Macaroni - Any short pasta shape, such as shells or rotini, will work. Cook times may vary depending on the pasta type. If the noodles are still undercooked and the liquid has mostly been absorbed, add ½ cup more broth or water and cook for another 2 minutes.
Milk - Any type of milk works, including whole milk, 2%, or even a dairy-free alternative like oat or almond milk.
White Cheddar Cheese - Freshly grated cheese is best, as pre-shredded cheese is often coated with anti-caking agents that can prevent smooth melting. You can also use yellow cheddar or a blend of cheeses like Gruyère or Monterey Jack for a different twist of flavor.
Full ingredient list with quantities in the recipe card below
How to Make One-Pot White Cheddar Mac & Cheese
Step 1 | Cook the Pasta
Boil broth, add macaroni, and cook for 8-10 minutes, stirring occasionally. ( While the pasta cooks, shred the cheese)
Step 2 | Add Cheese & Milk
Reduce heat and stir in milk and cheese until smooth and creamy, about 2 minutes. Season with salt and pepper.
Tips & Notes
Use Freshly Grated Cheese - Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly grated cheese melts smoother!
Adjust Consistency - If the sauce is too thick, add a splash of milk. If it's too thin, add more cheese.
Storage & Reheating - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to bring back the creamy texture.
Sides
- Texas Toast Garlic Bread - A classic pairing! Crispy, buttery garlic bread complements the creamy mac and cheese perfectly.
- Steamed Broccoli - Add a fresh, healthy touch to balance the richness of the mac and cheese.
- Garden Salad - A light and refreshing salad with a tangy vinaigrette helps cut through the richness.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
4 Ingredient White Cheddar Mac and Cheese
Ingredients
- 4 ½ cups low sodium vegetable broth or low sodium chicken broth*
- 1 pound elbow macaroni
- ⅔ cup milk
- 12 ounces White Cheddar cheese freshly grated (about 4 cups)
- Salt and pepper to taste
Instructions
- In a large pot, bring the broth to a boil.
- Add the macaroni, reduce the heat to medium-high, and stir occasionally to prevent sticking.
- Cook for 8-10 minutes, until the noodles are tender and the broth has thickened into a sauce. If the noodles aren't fully cooked and the liquid has mostly been absorbed, add ¼ cup of water and cook for 2 more minutes.
- Reduce heat to medium and add the milk. Then stir in the the grated cheese in batches.
- Continue stirring until the cheese is fully melted and the sauce is smooth and thick, which should take about 2 minutes. The sauce will thicken slightly as it cools.
- Salt and pepper to taste.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Laura says
Was too salty for me.
Good idea, was easy to make. I would make it again but use low sodium chicken broth & definitely add more cheese. I like lots of cheese. I was thinking that adding chicken & broccoli would be nice too.
Megan Torres says
That's a good idea, I'll update the recipe to low sodium chicken broth. Thank you!
Debbie says
I made this recipe with reduced sodium chicken broth and it was yummy! The cheese was just the right amout. Thank you for a Mac & Cheese without flour and butter and less milk. I like the idea of adding broccoli.