3-Ingredient Macaroni and Cheese
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Want to make mac and cheese but don’t have time for fancy recipes? You’re in luck! This 3-ingredient mac and cheese is super easy and quick. You only need elbow macaroni, shredded cheese, and milk to whip up this creamy comfort food.
Just toss everything in a pot, cook until the pasta is tender, and you’re done. It’s that simple! Perfect for busy nights or when you’re craving something cheesy and delicious.
Exact Ingredients (+ Possible Substitutes)
Here’s what you need to make this simple mac and cheese:
- 2 cups elbow macaroni
- 2 cups milk
- 2 cups shredded cheddar cheese
Let’s look at each ingredient and some possible swaps.
Pasta: Elbow macaroni is the classic choice. You can use other short pasta shapes like shells or rotini if you prefer.
Milk: Whole milk makes the creamiest sauce. You can use 2% or skim milk for a lighter version. For an extra rich dish, try evaporated milk.
Cheese: Sharp cheddar gives the best flavor. Feel free to mix in other melty cheeses like mozzarella, Monterey Jack, or Gruyere for variety.
Remember, using high-quality ingredients will make your mac and cheese taste even better. Fresh cheese you grate yourself melts more smoothly than pre-shredded.
Instructions
You’ll need a pot, a spoon, and your 3 ingredients to make this easy mac and cheese. Here’s what to do:
Pour the milk into your pot. Turn the stove to medium heat. Add the macaroni to the milk once it starts to simmer.
Stir the pasta often as it cooks. This will take about 10-12 minutes. The noodles will soak up the milk, making them extra creamy.
When the pasta is tender, take the pot off the heat. Add your shredded cheese and stir until it melts. The sauce will be smooth and cheesy.
Taste your mac and cheese. Add a pinch of salt if you like. You can also sprinkle in some black pepper or paprika for extra flavor.
Serve your mac and cheese while it’s hot. Enjoy your quick and creamy meal!
Tips, Tricks & Storing
Shred your own cheese for the creamiest sauce. Pre-shredded cheese often has additives that can make the texture grainy.
Try different cheese blends for unique flavors. Mix cheddar with gruyere or add a bit of parmesan for extra tang.
Don’t overcook the pasta. Aim for al dente, as it will continue to soften in the hot cheese sauce.
Add a dash of mustard powder or garlic for extra flavor without changing the ingredient count.
If your sauce is too thick, stir in a little extra milk. 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. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.
For a crispy top, transfer to an oven-safe dish, sprinkle with extra cheese, and broil for a few minutes.
You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.