Best Ever One-Pot Macaroni & Cheese Recipe

Best Ever One-Pot Macaroni & Cheese Recipe

Entree or Side
4 - 6
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

3 cups Aneto Chicken Broth

2 cups whole milk

2 teaspoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb. cavatappi pasta

4 cups mild cheddar cheese, grated

1/2 cup parmesan or pecorino, grated

Fresh herbs for garnish (optional)

  1. Place broth, milk, mustard, garlic powder, salt and pepper in a large pot or Dutch oven, whisk to combine.
  2. Bring to a simmer over medium-high heat, add noodles, and stir to combine. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender (there will still be some liquid in the pot).  
  3. Reduce heat to low, add cheeses, and stir until melted and creamy.
  4. Divide macaroni and cheese between bowls and garnish with fresh herbs before serving.
sliced carrots

About this recipe

This super creamy & cheesy one-pot macaroni is made that much tastier thanks to Aneto Chicken Broth. This broth is our secret weapon. A total flavor infusion, adding oodles of savory and umami elements.

Chiveschopped celery