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–+ servings
Homemade mac and cheese recipe in a bowl, ready in minutes.

3 Ingredient Homemade Mac and Cheese Recipe (Ready in 20 Minutes!)

Minoo Mahdavian
This incredibly creamy stovetop mac and cheese uses just three main ingredients and requires no roux, no baking, and no complicated steps. Ready in just 20 minutes, it's the perfect weeknight comfort food that delivers restaurant-quality results with minimal effort.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 777 kcal

Ingredients 
 

  • 12 oz Elbow Macaroni
  • 12 oz Evaporated Milk
  • 12 oz Grated Cheese (mild or medium cheddar, gouda, or white cheddar)
  • Salt to taste
  • Extra grated cheese for topping (optional)

Instructions
 

  • Cook the pasta: Place 12 oz elbow macaroni in a large saucepan or skillet and add just enough cold water to cover, plus a pinch of salt. Bring to a boil over high heat, stirring frequently to prevent sticking.
  • Finish cooking: Continue cooking, stirring continuously, until the water has almost completely absorbed and the macaroni is just al dente, about 7-8 minutes. The pasta should still have a slight bite and most liquid should be evaporated.
  • Add milk: Pour in 12 oz evaporated milk and bring the mixture to a boil. Season with salt and any additional seasonings to taste.
  • Create the sauce: Reduce heat to low and gradually stir in 12 oz grated cheese until completely melted and the mixture becomes smooth and creamy, about 2 minutes. The sauce should coat the pasta evenly.
  • Optional broiler step: Transfer the mac and cheese to a broiler-safe dish and top evenly with extra grated cheese. Place under broiler on high heat until the cheese is bubbly and golden brown, about 2-3 minutes. Watch closely to prevent burning.
  • Serve: Remove from heat and serve immediately while hot and creamy.

Notes

Pro Tips:
  • Use freshly grated cheese rather than pre-shredded for the smoothest, creamiest texture
  • Don't drain the pasta completely; the starchy cooking liquid helps create the creamy sauce
  • Stir constantly once adding the cheese to prevent clumping
Storage: Best served immediately, but leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Cheese Substitutions: Sharp cheddar creates a more pronounced flavor, while Gruyère or fontina add sophisticated depth. Avoid pre-shredded cheese blends as they contain anti-caking agents that can make the sauce grainy.
Troubleshooting: If the sauce becomes too thick, stir in additional evaporated milk one tablespoon at a time until desired consistency is reached.

Nutrition

Calories: 777kcalCarbohydrates: 74gProtein: 37gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 651mgPotassium: 513mgFiber: 3gSugar: 11gVitamin A: 1055IUVitamin C: 2mgCalcium: 841mgIron: 1mg

*Nutrition Disclaimer

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