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This 5 ingredient mac and cheese recipe simplifies comfort food using pantry staples.
Sharp cheddar, whole milk, butter, macaroni, and salt form the base.
Freshly grated cheese ensures a smooth sauce without a roux.
Cook pasta al dente, mix with warm cheese sauce, and serve immediately.
Question | Answer |
|---|---|
Why use block cheese instead of shredded? | Pre-shredded cheese contains anti-caking agents that prevent smooth melting. |
Is a roux necessary for this recipe? | No, the starch from the pasta and milk naturally thickens the sauce. |
Should I boil the milk? | No, heat the milk until steaming but avoid boiling to prevent separation. |
Why reserve pasta water? | Starchy pasta water helps bind the sauce if it becomes too thick. |
Can I use skim milk? | No, whole milk provides the high fat content needed for a creamy texture. |
Gather the five simple ingredients needed.
This 5 ingredient mac and cheese recipe relies on pantry staples.
Core Ingredients
- Elbow Macaroni: Use 8 ounces. Short pasta shapes hold sauce well.
- Sharp Cheddar: Buy an 8-ounce block. Pre-shredded cheese contains anti-caking agents. These agents prevent smooth melting.
- Whole Milk: Need 2 cups. High fat content creates a creamy texture. Skim milk results in a watery sauce.
- Butter: Use 4 tablespoons. Salted butter adds flavor. Unsalted butter allows control over saltiness.
- Kosher Salt: Essential for flavor. Adjust amount to taste.
Preparation Tips
Grate the cheese by hand. A box grater works best. Freshly grated cheese melts evenly. It coats the pasta completely.
Keep milk at room temperature. Cold milk can cause the butter to seize. This creates lumps in the sauce.
Choose sharp cheddar for flavor. Mild cheese often tastes bland in rich sauces. For more variety, explore 5 cheese homemade mac and cheese.
Measure ingredients accurately. Baking requires precision. Cooking also benefits from correct ratios. Too much milk thins the sauce. Too little cheese makes it dry.
This simple list ensures a quick dinner. It eliminates complex roux steps. The pasta starch helps thicken the sauce naturally.
For fewer ingredients, try 3 ingredient homemade mac and cheese. For a richer version, look at baked mac and cheese recipe heavy cream.
Boil the pasta and prepare the sauce.
Cooking the Pasta
Fill a large pot with water. Bring to a rolling boil over high heat. Add a generous pinch of salt. Drop in 8 ounces of elbow macaroni. Stir immediately to prevent sticking. Cook until al dente. Follow package instructions but reduce time by two minutes. The pasta finishes cooking in the sauce later. Drain well. Reserve 1/2 cup of starchy pasta water before draining. This liquid helps bind the sauce.
Making the Sauce
Return the empty pot to the stove. Turn heat to medium. Add 4 tablespoons of butter. Let it melt completely. Pour in 2 cups of whole milk. Whisk gently. Heat the milk until steaming. Do not let it boil. Remove pot from heat. Add 8 ounces of grated sharp cheddar cheese. Stir constantly until melted and smooth. The residual heat melts the cheese properly. Boiling causes cheese to separate and become grainy. Stir in salt to taste.
Quick Tips
- Use block cheese and grate it yourself. It melts better than pre-shredded bags.
- Keep the milk moving in the pot to prevent a skin from forming.
- Use the reserved pasta water to thin the sauce if it gets too thick.
Making a roux is not necessary for this simple method. The starch from the pasta and the milk create enough body. If you want a more complex sauce, browse our homemade mac and cheese sauce recipe. For a purely stovetop approach, see this homemade mac and cheese recipe stovetop. Those wanting even fewer items can try a 4 ingredient mac and cheese recipe.
Combine everything and serve hot.
Mixing Pasta and Sauce
Pour the drained macaroni into the pot with the warm cheese sauce. Use a wooden spoon or spatula to fold the ingredients together. Stir constantly. Ensure every noodle gets fully coated in the liquid. The residual heat from the pasta helps the sauce stick. If the mixture looks too thick or gloppy, slowly add the reserved pasta water. Use just enough to loosen the texture. Do this gently to avoid breaking the noodles.
Serving Immediately
Spoon the dish into bowls or plates. Serve right away. The sauce is creamiest when hot. Letting it sit for too long causes the cheese to solidify and the pasta to absorb the moisture. For extra flavor, top with freshly ground black pepper. A dash of hot sauce adds a nice kick. Crumbled bacon or breadcrumbs make great additions if you have them on hand.
- Store leftovers in an airtight container in the fridge.
- Reheat with a splash of milk or water to restore creaminess.
- Consume within three days for best quality.
This simple stovetop method is fast and satisfying. For a crispy topping, try a simple homemade baked mac and cheese recipe next time. If you prefer a smoother, processed melt, look at homemade mac and cheese with Velveeta recipe options. You might also find the best recipe for homemade mac and cheese useful for holidays.