This one pot mac and cheese with scrambled eggs is the ultimate kid friendly dinner for busy weeknights. Creamy, cheesy, and packed with protein, it’s made with simple ingredients and mild flavors that picky eaters love — and the best part? Everything comes together in just one pot for easy cleanup.
For another easy dinner recipe the whole family will like, check out my One Pot Homemade Hamburger Helper!
WHY YOU’LL LOVE THIS ONE POT MAC AND CHEESE
- Easy and minimal cleanup: This recipe has almost no prep, cooks quickly and comes together in just a few simple steps. And the best part? It all cooks in one pot so there’s less dishes. If you love easy, cheesy pasta dishes like this, my Mexican Street Corn Mac and Cheese is another must-try with a bold, flavorful spin.
- Family-Friendly: A guaranteed hit with the whole family—pasta, cheese, and scrambled eggs are always a win.
- Large batch: This recipe makes a lot so it’s the perfect side dish for parties or larger gatherings. It’s also great if you want a meal that makes enough for leftovers the next day to save you time in the kitchen. (If you want to make half, just click on the number of servings link on the recipe card to adjust how much you’re making!)
- High-Protein: Even without meat or chicken, this mac and cheese is still packed with protein from the cheese, eggs and pasta. However, if you want even more protein out of your pasta, you can use a protein pasta, like the Brami brand. (This isn’t sponsored, and I’m not paid in any way for suggesting them. I just love their pasta!)
I’ve included ingredient notes, tips, and FAQ’s below the recipe card if you need them.
One Pot Mac and Cheese with Scrambled Eggs (Double Batch)
Ingredients
- 1 lb pasta (short noodle works best – like macaroni, spiral, bow-tie and penne)
- 9 eggs beaten
- 4 tbsp butter (divided, 1 tbsp + 3 tbsp)
- 1 tbsp minced garlic (or 4-6 cloves, finely chopped)
- ¾ cup milk 2% or whole work best
- 3 tbsp cream cheese or plain Greek Yogurt
- 1 tsp paprika, regular or smoked
- ½ tsp onion powder
- 1 tbsp Dijon mustard
- 2 cups freshly shredded cheddar cheese
- salt & pepper to taste
Optional Toppings:
- fresh cilantro
- sliced onions
- shredded mozzarella, queso fresco or any other mild cheese
Instructions
- Add water to a large pot and bring to a boil. Cook the pasta according to package instructions. Once fully cooked, turn off heat, drain noodles and leave in strainer until ready to use them. While pasta is cooking, grab a medium to large bowl and add the eggs. Whisk together with a bit of salt and pepper and set aside.
- Return back to the same pot used to cook the noodles, turn heat to medium and add one tablespoon of butter and the garlic. Cook for just a minute or two, until butter is melted and garlic is fragrant, stirring frequently so garlic doesn't burn.
- Pour in the egg mixture and stir occasionally, cooking until the eggs are scrambled and fully set (about 4-5 minutes).
- Add the rest of the butter (3 tbsp), milk, cream cheese, paprika, onion powder and mustard. Stir occasionally until butter and cream cheese are smooth and melted (about 2-3 minutes).
- Add the cheddar cheese and stir again until sauce is smooth. Turn off heat and add the pasta. Gently toss until well combined. Taste and add salt and pepper to your liking.
- Serve as is, or add some fresh toppings like cilantro, onions, avocado, or even more of your favorite cheese! I love a little queso fresco on top of mine. Enjoy!
Nutrition
INGREDIENTS
- Pasta – Use your favorite pasta shape or whichever one you have on hand. Elbow macaroni, rotini, or shells all work great for holding the creamy sauce.
- Eggs – Scrambled in for extra protein and a soft, fluffy texture.
- Butter – Adds richness and helps sauté the garlic for flavor.
- Garlic – Because every sauce is a little better with fresh garlic. :)
- Milk – Creates a smooth, creamy base for the cheesy sauce.
- Cream cheese – Adds creaminess and a slight tang to the sauce.
- Cheddar cheese – Freshly grated, if possible, or a higher-quality shredded cheese.
- Seasonings – A mix of paprika, onion powder, Dijon mustard, salt and pepper make this easy mac and cheese so delicious. They take the flavor of the cheesy sauce to another level!
HOW TO MAKE ONE POT MAC AND CHEESE
Add water to a large pot and bring to a boil. Cook the pasta according to package instructions. Once fully cooked, turn off heat, drain noodles and leave in strainer until ready to use them. While pasta is cooking, grab a medium to large bowl and add the eggs. Whisk together with a bit of salt and pepper and set aside.
Return back to the same pot used to cook the noodles, turn heat to medium and add one tablespoon of butter and the garlic. Cook for just a minute or two, until butter is melted and garlic is fragrant, stirring frequently so garlic doesn’t burn.
Pour in the egg mixture and stir occasionally, cooking until the eggs are scrambled and fully set (about 4-5 minutes).
Add the rest of the butter (3 tbsp), milk, cream cheese, paprika, onion powder and mustard. Stir occasionally until butter and cream cheese are smooth and melted (about 2-3 minutes).
Add the cheddar cheese and stir again until sauce is smooth. Turn off heat and add the pasta. Gently toss until well combined. Taste and add salt and pepper to your liking.
Serve as is, or add some fresh toppings like cilantro, onions, avocado, or even more of your favorite cheese! I love a little queso fresco on top of mine. Enjoy!
TIPS & NOTES FOR THE BEST MAC & CHEESE
Make it ahead – Store leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave. However, if you want to loosen the sauce a bit, you can reheat it over the stovetop with a splash of milk.
Customizable – Stir in cooked bacon, ham, shredded rotisserie chicken, spinach, or peas for extra flavor and nutrition.
FAQ’s
Yes! You can make this one pot mac and cheese ahead of time and store it in the refrigerator for up to 3 days. When reheating, add a splash of milk before warming it on the stove or in the microwave to help bring back the creamy texture.
Yes! If your kids are open to it, you can stir in finely chopped spinach, peas, or steamed broccoli at the end. For more hesitant eaters, you can blend cooked vegetables into the cheese sauce for a smoother texture.
Absolutely. This recipe uses simple ingredients and mild flavors that most kids already love — pasta, cheese, and eggs. It’s creamy, comforting, and not heavily seasoned, which makes it a great option for picky eaters.
