Creamy One Pot Mac and Cheese
This creamy one pot mac and cheese is the kind of cozy dinner that makes everyone come back for seconds. It is rich, simple, and made with easy pantry staples, plus turkey bacon for a smoky finish.
Ingredients
- 8 oz elbow macaroni or another small pasta shape
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack
- 4 slices turkey bacon cooked and chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 1 pinch smoked paprika optional
Instructions
- In a large pot or deep skillet, cook the turkey bacon until crisp. Transfer it to a plate, leaving a little bit of the rendered fat or adding a small knob of butter if needed.
- Add butter to the pot, then whisk in the flour. Cook for about 1 minute, stirring often, until it smells slightly toasty. Slowly whisk in the milk and broth until the mixture is smooth.
- Stir in the uncooked macaroni, garlic powder, onion powder, salt, and pepper. Bring the mixture to a gentle simmer, then cook uncovered, stirring often so the pasta does not stick.
- When the pasta is tender and most of the liquid is absorbed, lower the heat. Stir in the cheddar and mozzarella until melted and glossy.
- Fold in the chopped turkey bacon, taste, and adjust the seasoning. Serve warm while the sauce is extra creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to bring back the creamy texture. Stir well as it warms so the sauce loosens evenly.