3 Ingredient Mac and Cheese Recipe - Quick & Easy

This 3-ingredient mac and cheese uses elbow macaroni, cheddar cheese, and evaporated milk to create creamy comfort food without butter, flour, or roux.

Cook pasta directly in water until nearly absorbed, then stir in evaporated milk and grated cheese over low heat until completely melted.

Evaporated milk contains concentrated proteins that prevent the sauce from breaking or becoming greasy, eliminating traditional thickeners entirely.

The method takes ten minutes and accepts substitutions like Gruyère or Fontina for different flavor profiles.

Store leftovers in airtight containers for up to three days and reheat with a splash of milk to restore creaminess.

You only need elbow macaroni, cheddar cheese and milk for this easy recipe.

The Magic Three

This recipe strips mac and cheese down to its absolute essentials. No butter, no flour, no complicated roux—just three pantry staples that transform into creamy comfort food faster than the boxed version.

Choosing Your Cheese

While mild or medium cheddar is traditional, any good melting cheese works. Fontina delivers nutty richness, Gruyère adds sophistication, and Jack provides creamy mildness. Pre-shredded cheese works in a pinch, but grating from a block melts smoother without anti-caking agents.

Milk Matters

Evaporated milk is the secret weapon here. Unlike regular milk, it contains concentrated milk proteins that act as powerful emulsifying agents, keeping the sauce silky rather than greasy. If using regular whole milk, the sauce still works but requires more vigorous stirring to prevent the cheese from breaking.

• Use full-fat milk for best results—skim milk lacks the fat needed for a rich sauce
• Room temperature cheese melts faster than cold
• Freshly grated cheese creates a smoother texture than bagged pre-shredded

Cook the pasta directly in milk then stir in cheese until completely melted.

The One-Pot Method

Place dry elbow macaroni in a medium saucepan or deep skillet. Add just enough cold water to cover the pasta—this concentrates the starch. Throw in a pinch of salt and bring to a rolling boil over high heat, stirring frequently to prevent sticking.

The Critical Stir

Once you add the cheese, reduce heat to low immediately. Stir continuously—this motion keeps the proteins in the evaporated milk from seizing and creates the emulsion that makes the sauce creamy rather than oily. The pasta starch released during cooking binds with the cheese and milk, eliminating the need for a butter-and-flour roux.

• Never stop stirring once cheese hits the pan
• Scrape the bottom constantly to prevent scorching
• If sauce thickens too fast, splash in a tablespoon of water

Troubleshooting Texture

If the sauce looks grainy, the heat was too high. Remove from burner and stir vigorously off-heat until smooth. For reheating leftovers, add a splash of milk and stir over low heat until creamy again.

Use evaporated milk instead of regular milk for a richer creamier sauce.

The Science of Evaporated Milk

Evaporated milk contains highly concentrated milk protein micelles—bundles of proteins that act as powerful emulsifying agents. These proteins surround fat droplets and prevent them from separating, creating a sauce that stays creamy and smooth rather than breaking into greasy pools.

Why Regular Milk Falls Short

Some recipes call for cooking pasta directly in milk, but this technique often leads to scorching. Milk solids burn on the bottom of the pan before the pasta fully cooks, creating bitter flavors and a cleanup nightmare. Evaporated milk's reduced water content and stabilized proteins eliminate this risk entirely.

• Evaporated milk withstands high heat without curdling
• Concentrated lactose adds subtle sweetness without sugar
• Creates thicker, more luxurious mouthfeel than whole milk
• Pantry shelf life of months versus days for fresh milk

If you must substitute, whole milk works but requires constant stirring and produces a thinner sauce. Never use skim milk—the lack of fat prevents proper emulsification entirely.

Substitute Gruyère or Fontina if you want a different cheese flavor.

Alternative Melting Cheeses

While cheddar delivers classic comfort, swapping in different cheeses transforms the dish entirely. The key is selecting varieties with high moisture content and good melting properties—dry aged cheeses separate or become grainy.

Blending for Complexity

Combine two cheeses for layered flavor. Gruyère mixed with Jack creates nutty richness with stretchy texture. Fontina paired with sharp cheddar balances creaminess with tang. Keep the total cheese amount at six ounces regardless of combination.

• Grate cheese fresh—pre-shredded contains anti-caking agents that inhibit melting
• Bring cheese to room temperature before adding to hot pasta
• Avoid mozzarella alone—it becomes stringy rather than creamy
• Skip Parmesan or Pecorino as primary cheeses—they lack sufficient moisture

For adventurous variations, try smoked Gouda for barbecue notes or pepper Jack for heat. The evaporated milk base accommodates bold flavors without competing against them.

Store leftovers in an airtight container and reheat with extra milk.

Refrigeration Guidelines

Transfer cooled mac and cheese to an airtight container within two hours of cooking. The sauce thickens considerably as it sits—this is normal. Store in the refrigerator for up to three days. Freezing is not recommended; the pasta becomes mushy and the cheese sauce separates into grainy clumps upon thawing.

Restoring Creaminess

The starch in the pasta continues absorbing liquid during storage, creating a solid block. To revive the original texture, add one tablespoon of milk per cup of leftover mac and cheese. Heat in a saucepan over medium-low heat, stirring constantly until the sauce loosens and coats the pasta evenly. Microwave reheating works in 30-second intervals with milk added between each burst, though stovetop yields superior results.

• Add liquid gradually—too much milk creates soup
• Stir aggressively to break up clumps and re-emulsify
• Never reheat on high heat—cheese proteins seize and become rubbery
• Consume reheated portions immediately; do not cool and reheat again

Leftovers make excellent next-day lunches but lack the silky texture of the fresh batch. For best results, prepare only what you plan to eat immediately.