3 Ingredient Creamy Macaroni and Cheese

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Want to make yummy mac and cheese with just 3 things? You can! This easy recipe is perfect if you’re new to cooking. The pasta cooks right in milk, making a creamy sauce without extra steps. It’s quick too – you’ll have a tasty meal in only 15 minutes.

You’ll need milk, macaroni, and cheese. That’s it! Cook the pasta in milk, add cheese, and you’re done. It’s so simple and delicious, you might never go back to boxed mac and cheese again.

Exact Ingredients List

Here’s what you need to make this easy 3-ingredient mac and cheese:

• 3 cups (24 fl oz) whole milk
• 8 oz (227 g) elbow macaroni (about 1 1/2 cups)
• 6 oz (170 g) sharp cheddar cheese, freshly shredded (slightly less than 3 cups)

That’s it! Just three simple ingredients you probably already have in your kitchen.

Make sure to use whole milk for the creamiest results. The fat content helps create a rich, smooth sauce.

For the cheese, it’s best to shred it yourself rather than using pre-shredded. Freshly grated cheese melts better and gives a smoother texture.

You can adjust the amount of cheese to your liking. Add a bit more for an extra cheesy dish, or use less if you prefer a milder flavor.

Remember, the pasta will absorb some of the milk as it cooks, creating a naturally thick and creamy sauce without the need for flour or butter.

Instructions

Pour 3 cups of whole milk into a large pot. Bring it to a low boil over medium heat.

Add 8 oz of elbow macaroni to the boiling milk. Stir a few times to prevent sticking.

Let the pasta simmer gently for about 10 minutes. Stir occasionally. The milk will reduce as it cooks.

Cook until the pasta is al dente. Some milk should still be in the pot when done.

Take the pot off the heat. Add 6 oz of shredded sharp cheddar cheese.

Stir gently until the cheese melts and the sauce gets thick and creamy.

If the sauce is too thick, add a splash of milk or water to thin it out.

Taste and add salt if needed. Your creamy mac and cheese is ready to serve!

Possible Substitutes List & Recipe Variations

You can switch up this easy mac and cheese recipe in many ways. Try different cheeses like Gouda, Gruyere, or Monterey Jack for new flavors.

Don’t have whole milk? Use 2% milk or a mix of milk and cream. For a dairy-free version, try unsweetened almond milk.

Want to add veggies? Toss in some frozen peas or broccoli while the pasta cooks. They’ll be ready when the mac and cheese is done.

For extra protein, mix in cooked bacon bits or diced ham after the cheese melts. Canned tuna works great too.

Spice it up with a dash of garlic powder, onion powder, or smoked paprika. A little hot sauce gives it a nice kick.

Try different pasta shapes like shells, rotini, or bow ties. Just keep the amount the same as the recipe calls for.

For a crunchy top, put the finished mac and cheese in a baking dish. Sprinkle with breadcrumbs and broil for a few minutes until golden.

Tips, Tricks & Storing

Use freshly grated cheese for the creamiest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.

Don’t overcook the pasta. Keep an eye on it and test it regularly. You want it al dente – with a slight bite to it.

If your sauce is too thick, add a splash of milk to thin it out. If it’s too thin, let it sit for a few minutes to thicken up.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of milk and warm gently on the stove or in the microwave. Stir often to prevent clumping.

Try different cheeses for variety. Sharp cheddar works great, but you can mix in some Gruyère or Gouda for extra flavor.

For a crunchier top, transfer the mac and cheese to a baking dish. Sprinkle with breadcrumbs and broil for a few minutes until golden.