How to Make the Perfect 3 Ingredient Macaroni and Cheese
American · Easy · 20 min · 4 servings
This 3 ingredient macaroni and cheese uses elbow macaroni, sharp cheddar cheese, and whole milk to create an ultra creamy stovetop mac that beats anything from a box. With just three ingredients and one pot, this comforting classic comes together in about 20 minutes and satisfies the whole family.
Why this recipe works
This 3 Ingredient Macaroni and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 12 oz elbow macaroni
- 2.5 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1 tsp salt
- 1 tbsp olive oil
Step by step instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta but do not rinse it, as the surface starch on the noodles helps the cheese sauce cling. Return the drained macaroni to the pot.
Step 2: Add Milk and Cheese
Over low heat, pour the whole milk over the hot drained macaroni and stir to combine. Add the shredded sharp cheddar cheese in two or three batches, stirring constantly after each addition until fully melted before adding more. Work slowly on low heat for the smoothest sauce.
Step 3: Finish and Serve
Once all the cheese is melted and the sauce is smooth and creamy, taste and season with salt as needed. If the sauce is too thick, add a splash more milk and stir to loosen. Serve the macaroni and cheese immediately while it is hot and at its creamiest.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → Gruyere or a blend of Gruyere and cheddar for a more sophisticated and nutty flavor
- whole milk → evaporated milk for an even creamier and richer mac and cheese sauce that does not break as easily
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cheese to the pasta over high heat which causes it to seize and become grainy instead of melting into a smooth sauce
- Rinsing the cooked pasta after draining which removes the starch that helps the cheese sauce emulsify and stick to the noodles
Nutrition facts
Per serving: 560 calories, 24g protein, 70g carbs, 21g fat, 2g fiber.
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