If you’ve ever wanted a bowl of macaroni and cheese that’s ultra-creamy, cheesy, and ready in about ten minutes, this recipe is for you. Forget complicated sauces or pantry overload—this version only requires three ingredients, all of which are likely already in your kitchen. It’s comfort food at its simplest, without compromising on flavor.
Not only is this recipe fast, but it also produces a rich, gooey macaroni that rivals any boxed version—and it has the advantage of being fresh and fully customizable. Plus, you won’t need a ton of dishes or fancy gadgets. One pot, three ingredients, and a few minutes are all it takes.
This approach takes inspiration from classic pasta techniques used in traditional European dishes. By carefully managing the water, pasta starch, and cheese, you end up with a sauce that clings beautifully to every piece of macaroni. It’s cheesy, creamy, and perfectly smooth—without ever getting greasy or clumpy.
The Secret to Perfect Stovetop Mac and Cheese
1. Use Less Water
A key tip for this macaroni and cheese is to use only a small amount of water when cooking the pasta. Most recipes tell you to boil a large pot of salted water, but for this version, just add enough cold water to cover the macaroni.
Why does this matter? As the pasta cooks, it releases starch into the water. If you use too much water, the starch becomes diluted, and the sauce can end up thin and separated. Using just enough water keeps the starch concentrated, which helps the cheese emulsify into a creamy, cohesive sauce that coats every noodle.
Make sure to stir the pasta frequently while cooking. You want the macaroni to absorb almost all the water but remain slightly undercooked—just shy of al dente. This ensures the pasta will finish cooking in the sauce while absorbing maximum flavor.
2. Choose Evaporated Milk for a Creamy Base
Instead of regular milk or cream, this recipe uses evaporated milk. Evaporated milk is thicker and richer than standard milk, with concentrated milk proteins that act as natural emulsifiers. These proteins help keep the sauce smooth and creamy without separating.
Adding evaporated milk directly to the nearly cooked pasta creates a silky texture and helps the cheese melt evenly. If you ever find your sauce thickening too much, a splash of water can loosen it back up without compromising the flavor.
3. Pick the Right Cheese
For the best flavor and texture, choose a cheese that melts easily. Cheddar works perfectly, but other good melting cheeses like Fontina, Gruyère, or Monterey Jack can elevate the dish. The key is to shred the cheese finely so it melts quickly and evenly, creating a glossy, creamy sauce.
For a basic two-serving portion, use equal amounts of pasta, milk, and cheese—roughly six ounces of each. This simple ratio keeps things easy and ensures the sauce has the perfect consistency.
How to Make It
- Place the pasta in a medium saucepan or skillet and cover with just enough cold water to submerge it. Add a pinch of salt and bring to a boil over high heat, stirring frequently.
- Continue cooking, stirring often, until the water is nearly absorbed and the pasta is just shy of al dente—about 6 minutes.
- Immediately add evaporated milk and return to a gentle boil.
- Add the shredded cheese and reduce the heat to low. Stir continuously until the cheese melts and forms a smooth, creamy sauce—about 2 more minutes.
- Taste and adjust with extra salt if needed. Serve immediately for the creamiest texture.
Tips for Enhancing Flavor
Even with just three ingredients, you can easily boost the flavor of this macaroni and cheese:
- Stir in a small knob of butter at the end for extra richness.
- Add a pinch of mustard powder or a few dashes of hot sauce for subtle complexity.
- Experiment with different cheeses to change the flavor profile while maintaining a creamy texture.
This stovetop mac and cheese is versatile enough to serve as a quick lunch, a weeknight dinner side, or even as a base for more elaborate dishes with added vegetables, bacon, or herbs.
Why This Recipe Works
Unlike some boxed macaroni and cheese or recipes that cook pasta in milk, this method minimizes the risk of burning and ensures a perfectly smooth sauce. The concentrated pasta starch combined with the emulsifying power of evaporated milk creates a creamy, cohesive sauce that sticks to each noodle.
It’s hard to beat the simplicity and speed of this approach. With just three ingredients, you get all the comfort and flavor of traditional mac and cheese without the fuss or artificial flavors found in many prepackaged versions.
Print
3-Ingredient Stovetop Mac and Cheese: Quick, Creamy, and Delicious
- Total Time: 15 min
Ingredients
6 ounces (170 g) elbow macaroni
Salt, to taste
6 ounces (180 ml) evaporated milk
6 ounces (170 g) grated mild or medium cheddar cheese, or any good melting cheese (Fontina, Gruyère, or Jack)
Instructions
- Place the macaroni in a medium saucepan or skillet. Add just enough cold water to cover the pasta. Add a pinch of salt and bring to a boil over high heat, stirring frequently.
- Cook, stirring occasionally, until the water is almost completely absorbed and the pasta is just shy of al dente, about 6 minutes.
- Immediately add evaporated milk and bring to a gentle boil.
- Add the shredded cheese and reduce the heat to low. Stir continuously until the cheese is fully melted and the sauce becomes creamy, about 2 more minutes.
- Taste and season with extra salt if needed. Serve immediately.
Notes
- For extra richness, stir in a small knob of butter at the end.
- Add a pinch of mustard powder or a few dashes of hot sauce for extra flavor.
- Try different cheeses to create unique variations while keeping the sauce smooth.
- If the sauce thickens too much before serving, add a splash of water and stir to loosen it.
- Perfect as a quick lunch, weeknight side dish, or base for additional toppings like vegetables, bacon, or herbs.
- Prep Time: 8 min
- Cook Time: 15 min
