Print

Best Easy One-Pot Dorm Mac and Cheese Recipe

one-pot dorm mac and cheese - featured image
Print Recipe

This creamy, cheesy mac and cheese comes together in a single pot with no butter or milk required. It’s the ultimate budget-friendly comfort food for dorm life or busy weeknights.

Ingredients

Scale
  • 8 ounces elbow macaroni (or any small pasta like shells or cavatappi)
  • 3 cups water (plus more if needed)
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup cream cheese (optional, but highly recommended)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika (smoked or sweet)
  • ¼ teaspoon mustard powder
  • Salt and black pepper to taste
  • ¼ cup panko breadcrumbs (optional topping)
  • 1 tablespoon olive oil or melted butter (optional topping)
  • Pinch of salt and pepper (optional topping)

Instructions

  1. Combine Pasta and Water: Place your pot on the stove top. Add the 8 ounces of elbow macaroni and 3 cups of cold water. Do not drain the pasta later – we need that starchy water.
  2. Bring to a Boil: Turn the heat to high and bring the water to a rolling boil. Stir occasionally to prevent the pasta from sticking to the bottom. This takes about 4-5 minutes.
  3. Cook the Pasta: Once boiling, reduce the heat to medium-high so it’s a steady, active simmer. Cook the pasta according to the package directions for ‘al dente’ (usually 7-8 minutes), stirring every minute or so. The water will become cloudy and starchy – that’s exactly what we want.
  4. Don’t Drain! When the pasta is cooked, turn the heat down to low. You should have about ½ cup of starchy water left in the pot. If it looks dry, add another ¼ cup of water. This water is the secret to the creamy sauce.
  5. Add the Cream Cheese: Cut the ¼ cup of cream cheese into small cubes and add it to the hot pasta. Stir vigorously until it’s completely melted and incorporated into the starchy water. This creates the base of your sauce.
  6. Add the Spices: Sprinkle in the ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon mustard powder. Stir to combine. Taste the liquid at this point – it should be savory and flavorful.
  7. Add the Cheese: Gradually add the shredded cheddar and mozzarella cheese, one handful at a time. Stir constantly after each addition, letting the cheese melt completely before adding more. This prevents the sauce from becoming grainy. The sauce will thicken as the cheese melts.
  8. Season and Stir: Once all the cheese is melted, taste the mac and cheese and add salt and pepper as needed. The cheese is salty, so go easy on the salt at first. Stir for another minute to ensure everything is perfectly combined and the sauce is silky smooth.
  9. Optional Topping: If you want a crunchy topping, mix the panko breadcrumbs with the olive oil and a pinch of salt. Sprinkle this over the mac and cheese in the pot. You can either put the lid on for 2 minutes to let the steam soften the crumbs, or for a crisper top, you can transfer the mac and cheese to a small baking dish and broil it for 1-2 minutes (keep an eye on it!).
  10. Serve Immediately: Spoon the mac and cheese into bowls and enjoy it while it’s hot and creamy. The sauce will thicken as it cools.

Notes

The starch from the pasta is key to the creamy sauce – do not drain the pasta. Add cheese over low heat to prevent graininess. Shredding your own cheese yields a smoother sauce, but pre-shredded works in a pinch. For a crispier topping, broil for 1-2 minutes.

Nutrition

Keywords: mac and cheese, one-pot, dorm recipe, easy, budget-friendly, comfort food, college meal

Find it online: https://cheerycrisp.com/best-easy-one-pot-dorm-mac-and-cheese-recipe/