Easy One-Pot Stovetop Mac and Cheese (Only 3 Ingredients)
Easy 3-ingredient one-pot stovetop mac and cheese recipe! Creamy, cheesy, quick comfort food made in minutes with simple pantry staples.
Servings: 6 yields
Calories: 443kcal
Ingredients
- 4 cups Whole milk
- 12 oz Elbow macaroni
- 7 oz Cheddar cheese Shredded
Optional and to taste:
- Salt to taste
- Black pepper to taste
- Paprika to taste
Instructions
- Boil the milk: In a large pot, bring milk to a gentle boil over medium heat. Keep a close eye, it can boil over quickly, so stir often.
- Cook the pasta: Reduce the heat to medium-low. Add macaroni and cook uncovered, stirring frequently to prevent sticking. Simmer until pasta is tender, about 10–12 minutes.
- Make it cheesy: Remove from heat. Stir in shredded cheddar until fully melted and creamy.
- Season and serve: Taste and adjust with optional salt, pepper, and paprika. Serve warm and enjoy!
Video
Notes
- Base recipe: This mac and cheese is truly a 3-ingredient recipe: milk, pasta, and cheese. Everything else is optional; seasonings just enhance flavor.
- The milk: Use whole milk for the creamiest results, but low-fat milk also works. Heat milk gently and be patient, if it boils too hard, it may scorch or curdle. Stir often!
- Cheese choices: Cheddar is classic, but you can mix in mozzarella, Monterey Jack, Gruyère, or Parmesan for different flavors.
- Seasonings (optional): Salt, pepper, paprika, garlic powder, or mustard powder add depth. Add them after the cheese has melted.
- Extra add-ins: Try peas, broccoli, sautéed onions, crispy bacon, or shredded chicken for a more filling meal.
- Texture control: If the sauce feels too thick, stir in a splash of warm milk. If it’s too thin, let it rest for 2–3 minutes; the pasta will absorb more liquid.
- Extra creamy tip: For an even richer, silkier sauce, add 1 extra cup of milk to the pot while the pasta cooks.
- Make it spicy: Add a pinch of chili flakes, cayenne, or hot sauce.
- Gluten-free option: Swap the pasta for your favorite gluten-free elbows or shells. Just note that cooking times may vary.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring back the creaminess. Freezing is not recommended (the dairy may separate).
- Meal prep tip: Cooked mac and cheese can be baked the next day with extra cheese or breadcrumbs on top for a golden crust.
Nutrition
Calories: 443kcal | Carbohydrates: 51g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 282mg | Potassium: 396mg | Fiber: 2g | Sugar: 9g | Vitamin A: 595IU | Calcium: 446mg | Iron: 1mg