Go Back

One Pot Macaroni and Cheese

Author: Christina Lakey from FoodApparel.com


  • 8 ounces elbow macaroni cooked and drained (cook per package instructions to al dente)
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 6 to 8 ounces evaporated milk about 2/3 can
  • 8 ounces about 2 cups shredded sharp cheddar cheese
  • salt and pepper to taste


  • Cook elbow macaroni as per instructions to al dente. Drain, and return to pot.
  • Add butter and stir until melted. (sometimes I return the pot over a burner to low heat, to help keep the added ingredients warm.)
  • Add one large egg, and stir quickly until it blends and coats macaroni.
  • Add evaporated milk and stir quickly to incorporate. (If mixture later seems too dry or thick, you can add more milk to help it out - I often "eyeball" this).
  • Add shredded cheddar cheese and stir quickly to help it melt and incorporate.
  • Add more milk if needed to thin out the sauce and keep it looking creamy.
  • Add salt and pepper to taste.
  • That's it! Enjoy.


To Change it Up:Substitute a different type of cheese for some or all of the cheddar. My favorites are Parmesan, Asiago (usually combined with the cheddar), or subbing it all out for Smoked Gouda (this one is amazing!!!)Dress it Up:Add some crumbled and warmed pancetta. Also, call me a kid, but I'm a really big sucker for peas with my mac.For some fun spices, try adding a little hot sauce, cayenne pepper, and/or mustard powder.