Mac and Cheese is a Total Game Changer
Let’s start with what makes this mac and cheese recipe so epic:
One pan (you even cook the pasta in it!)
No boiling water needed separately
Creamy, cheesy, luscious centre
Crunchy topping thanks to panko and parmesan
Ready in under 30 minutes
Family friendly, budget-friendly and totally satisfying
This isn’t your standard stovetop homemade mac and cheese. This is oven baked that’s creamy underneath and crisp on top—the dream duo. Plus, we’re using ingredients you probably already have in your kitchen. Win-win!
Tips and Tricks for Perfect One Pan Mac and Cheese
I’ve made this recipe more times than I can count, and I’ve picked up a few helpful tricks along the way:
Use a large oven-safe skillet or casserole dish
You want something that can go from stovetop to oven without a hitch. Cast iron works beautifully here, or a sturdy non-stick pan that’s oven-safe.
Don’t skimp on the cheese!
I use pizza cheese because it melts like a dream. It’s usually a mix of mozzarella, cheddar, and maybe a hint of tasty or Monterey Jack. But feel free to experiment—sharp vintage cheddar, gouda, or even smoked cheese can take this to new heights.
Stir that pasta halfway through
Once it’s in the oven, give it a stir after about 10 minutes to keep it cooking evenly and stop any bits from sticking together.
Use the grill for that epic golden topping
Once you add the panko and parmesan, pop it under the grill (aka broiler for my US mates) for a couple of minutes until it’s crisp and golden. Watch it closely—it can go from golden to burnt in seconds!
Mac and Cheese: The Comfort Food That’s Always Trending
In the world of comfort food, mac and cheese reigns supreme. It’s one of those recipes that never goes out of style, and for good reason. Whether you’re searching for easy mac and cheese, baked mac and cheese, or one pan mac and cheese, this dish hits all the right notes.
Optimised for busy weeknights, dinner parties, or lazy Sundays, this mac and cheese recipe combines the best parts of creamy stovetop versions with the crispy topping of a baked one—without the extra pans or effort.
Best Ingredients for Maximum Flavour
Do you want to take this mac and cheese and make it unforgettable? Here’s how:
- Milk: Full cream milk is your friend. It gives the sauce that rich, velvety texture. Avoid skim—it just won’t be as indulgent.
- Mustard: Dijon mustard adds a tangy kick that balances all the cheesiness. Don’t skip it.
- Pasta: Elbow macaroni is classic, but you can also use small shells or cavatappi if that’s what you have.
- Garlic & Onion Powder: Essential for that deep, savoury base flavour. Trust me, your sauce will thank you.
Serving Suggestions: Pair it Like a Pro
This mac and cheese is a star on its own, but here’s how I love serving it:
With a fresh rocket salad with balsamic dressing to cut through the richness
A side of roasted cherry tomatoes or blistered green beans
For the meat lovers, try it with some crispy bacon crumbled on top or alongside BBQ chicken wings
A glass of crisp sauv blanc or a chilled sparkling apple cider makes it next-level fancy
Perfect for casual dinners, potlucks, or movie nights!
Storage Tips: Keep That Mac and Cheese Fresh
Leftovers? You lucky thing! Here’s how to store them:
Fridge: Store in an airtight container for up to 4 days. Reheat in the oven or microwave with a splash of milk to loosen the sauce.
Freezer: Yes, you can freeze it! Portion into containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently in the oven.
Make ahead tip: Prep it all the way up to before baking. Cover and refrigerate, then bake when you’re ready. Perfect for entertaining!
Other Recipes to Try If You Love This One
If this mac and cheese hits the spot, I think you’ll fall in love with these too:
Final Thoughts: This One Pan Mac and Cheese Is Pure Comfort in a Dish
There’s just something about cheesy, creamy pasta with a crispy golden top that feels like a warm hug on a plate. And when you can whip it up in one pan with zero stress? Even better.
Whether you’re cooking for picky kids, hungry mates, or just treating yourself to a cozy night in, this mac and cheese recipe is guaranteed to please. It’s rich, satisfying, and oh-so-easy.
So give it a go, and if you do, take a photo and tag me @steph_cooks_stuff. —I’d love to see your cheesy creations!
Until next time—stay cheesy!
Mac and Cheese
- Total Time: 30 minutes
- Yield: 8 1x
Description
CHEESY ONE PAN MAC & CHEESE MAGIC!
If you love gooey, golden mac and cheese but hate washing up, this one’s for you! I make this creamy, cheesy pasta bake all in ONE pan—yes, even the pasta cooks in the sauce! It’s the easiest comfort food ever, with a crunchy, golden top that’ll have everyone going back for seconds (and thirds!).
Ingredients
- 100g butter
- 1/4 cup plain flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp Dijon mustard
- 2 tsp salt and pepper
- 2 cups water
- 3 cups milk
- 250g dried elbow pasta
- 3 cups pizza cheese
TOPPING
Instructions
- Melt the butter in a pan that can go in the oven.
- Whisk in the flour, garlic powder, onion powder, mustard, salt and pepper until it’s smooth and bubbling.
- Pour in the water and whisk again till it’s lump-free.
- Add the milk and keep whisking until it starts steaming and thickens slightly.
- Turn the heat off and stir in the dry pasta.
- Pop it in the oven at 180°C for 15 minutes.
- Take it out, stir through the pizza cheese, and top with panko and parmesan.
- Switch your oven to grill and pop it back in until the top is golden and crunchy!
- That’s it! Creamy in the middle, crispy on top, and barely any washing up—my kinda dinner!
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Swap out the plain flour for gluten-free plain flour and use gluten-free pasta. Just keep an eye on cooking time—some GF pastas cook faster
Sure can! Stir in some baby spinach, peas, or steamed broccoli before it goes in the oven. They’ll cook beautifully in the sauce.
I love the pizza cheese blend for convenience, but mixing in some sharp cheddar, gruyère, or a little parmesan adds amazing depth.