Description
This cozy One Pot Mac and Cheese with Scrambled Eggs is a creamy, flavorful twist on the classic comfort food. Combining tender pasta with rich cheddar cheese, creamy sauce, and fluffy scrambled eggs all cooked in a single pot, this dish is both easy to prepare and deeply satisfying. Enhanced with garlic, paprika, and Dijon mustard, it delivers a bright, savory depth perfect for any meal.
Ingredients
Dry Ingredients
- 1 lb pasta (short noodle works best – like macaroni, spiral, bow-tie, or penne)
- 1 tsp paprika (regular or smoked)
- ½ tsp onion powder
- salt & pepper to taste
Dairy & Eggs
- 9 eggs, beaten
- 4 tbsp butter (divided, 1 tbsp + 3 tbsp)
- ¾ cup milk (2% or whole milk work best)
- 3 tbsp cream cheese or plain Greek yogurt
- 2 cups freshly shredded cheddar cheese
Other Ingredients
- 1 tbsp minced garlic (or 4-6 cloves, finely chopped)
- 1 tbsp Dijon mustard
Optional Toppings
- fresh cilantro
- sliced onions
- shredded mozzarella, queso fresco, or any other mild cheese
- avocado slices
Instructions
- Cook Pasta: Add water to a large pot and bring it to a boil. Cook the pasta according to the package instructions until al dente. Once fully cooked, turn off the heat, drain the noodles, and leave them in the strainer while you prepare the rest of the dish.
- Prepare Eggs: While the pasta cooks, whisk together the 9 eggs with a pinch of salt and pepper in a medium to large bowl. Set this mixture aside for later use.
- Sauté Garlic: Return the empty pot used for the pasta to the stove and set heat to medium. Add 1 tablespoon of butter and the minced garlic. Cook for 1 to 2 minutes, stirring frequently until the butter melts and the garlic becomes fragrant but not browned.
- Scramble Eggs: Pour the beaten eggs into the pot with the garlic and butter. Stir occasionally and cook for about 4 to 5 minutes until the eggs are fully scrambled and set, forming soft curds.
- Create Cheese Sauce: Add the remaining 3 tablespoons of butter, milk, cream cheese (or Greek yogurt), paprika, onion powder, and Dijon mustard to the pot. Stir occasionally over medium heat until the butter and cream cheese melt smoothly into a rich, creamy sauce, about 2 to 3 minutes.
- Add Cheddar Cheese: Incorporate the shredded cheddar cheese into the sauce, stirring until melted and the sauce is smooth and velvety. Turn off the heat once fully combined.
- Combine Pasta and Sauce: Return the cooked pasta to the pot with the cheese sauce. Gently toss everything together until the pasta is evenly coated. Taste and adjust seasoning with salt and pepper as desired.
- Serve and Garnish: Serve the mac and cheese warm. Optionally, top with fresh cilantro, sliced onions, avocado, or additional cheeses such as shredded mozzarella or queso fresco for added flavor and texture. Enjoy your comforting one pot meal!
Notes
- Use short pasta shapes like elbow macaroni, rotini, bow-tie, or penne for best texture and sauce absorption.
- Scrambled eggs add protein and a creamy texture but can be omitted or substituted with extra cheese for vegetarian preferences.
- For a tangier twist, substitute cream cheese with plain Greek yogurt.
- Adjust seasoning with salt and pepper to your taste after combining pasta and sauce.
- Add toppings like fresh herbs, sliced onions, or mild cheeses to customize the dish.
- This recipe is best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
