Easy Mac and Cheese Recipe

Skip the roux, skip the sauce, and still get a creamy, bubbling baked mac and cheese in 30 minutes. This 3-ingredient, one-pan recipe uses pantry staples, needs no stovetop cheese sauce, and bakes in the same dish you mix it in. The oven does the work, so you can have dinner on the table fast with almost no cleanup.

Why this is the easiest baked mac and cheese you'll ever make

When you're craving comfort food but don't have the time or energy for a complicated recipe, this 3-ingredient baked mac and cheese is the answer. It's the easiest baked mac and cheese recipe you'll ever make, and it's ready in just 30 minutes from start to finish.

Unlike traditional recipes that require making a roux or cheese sauce separately, this version skips all that. You don't need to stand over the stove stirring a sauce for ages. Instead, the pasta cooks in the oven while you mix the cheese sauce ingredients in one bowl. Then everything bakes together in the same dish. Less washing up, less fuss, and you still get that golden, bubbling top that makes baked mac and cheese so good.

It's also a very flexible recipe. You can use any pasta you have in the pantry, any cheese that melts well, and any milk you prefer. The basic ratio is simple to remember: 1 cup of pasta to 1 cup of milk and 1 cup of cheese. That's it. No need to worry about making a roux or getting the sauce just right. The oven does all the work for you.

And if you want to make it a bit more special, you can add in extras like crispy bacon, caramelised onions, or some herbs. But even the basic version is rich and creamy and filling. It's the kind of recipe that once you know the method, you can adapt it to whatever you have on hand. It's a good one to have in your back pocket for when you need to get dinner on the table fast.

What you'll need for the 3-ingredient mac and cheese

One of the best things about this recipe is that it uses ingredients you probably already have in your kitchen. No fancy or hard-to-find items are required. Here's what you'll need to make the easiest baked mac and cheese ever:

• 1 cup of any pasta you have on hand – macaroni, penne, fusilli, whatever you have in the cupboard works. You don't need to use elbow macaroni specifically. The shape doesn't matter as much as the fact that it's pasta and you have enough to make the dish.
• 1 cup of any cheese that melts well – cheddar, mozzarella, Colby, or a mix of whatever you have. Pre-shredded is fine, or you can grate your own. The key is just that it melts well and you like the taste of it.
• 1 cup of milk – any kind will do, from whole to skim, or even evaporated milk in a pinch. The milk is what makes the sauce creamy and smooth.
• Optional: a pinch of salt and pepper to taste – but that's optional because the cheese and milk already have some saltiness. You can also add extras like garlic powder, paprika, or a dash of hot sauce if you want to jazz it up a bit.

That's it. No need for butter, flour, or any special seasonings. The idea is that this is a pantry-staple recipe you can make with what you have on hand. The oven does the work of making the sauce for you, so you don't have to stand over the stove making a roux or cheese sauce separately. You just mix the ingredients in the dish and let the heat of the oven do the work.

Step-by-step: how to make baked mac and cheese in 30 minutes

Here's how to make the easiest baked mac and cheese in 30 minutes with just 3 ingredients. The key is that the oven does the work for you, so you don't have to make a separate cheese sauce or roux. You just mix everything in the baking dish and let the heat of the oven do the work for you.

• Preheat your oven to 400°F (200°C). While it's heating up, you can get the pasta on to boil. You want the water to be just about ready to go when the oven is hot, so the timing works out right.
• Cook the pasta until it's just al dente. It will finish cooking in the oven, so you don't want it to be too soft. Drain it and set it aside.
• Grate the cheese if you're using a block. Pre-shredded is fine, but block cheese melts better and you can use whatever you have on hand. You can mix different cheeses for a more complex flavor.
• Mix the milk and cheese in a bowl. The ratio is 1 cup of milk to 1 cup of cheese. You can add a pinch of salt and pepper if you like, but the cheese and milk are already seasoned so it's optional.
• Put the pasta in a baking dish and pour the cheese mixture over it. Make sure the pasta is well coated. You can add extras like cooked bacon, caramelised onions, or herbs at this point if you want to make it a bit more special.
• Bake for 15-20 minutes until the top is golden and bubbly. The cheese sauce will thicken and the top will get that nice crust. If you want it extra crispy, you can pop it under the broiler for a minute or two at the end.
• Let it rest for a few minutes before serving. This lets the sauce thicken up a bit and makes it easier to serve. It will be very hot, so be careful.

That's it. You can serve it as is, or with a salad or some bread. It's also good reheated the next day, though you may need to add a splash of milk to loosen the sauce up again. The leftovers keep well in the fridge for a few days, or you can freeze portions for later.

Pro tips for the creamiest baked mac and cheese

These tips will help you get the creamiest, most flavorful baked mac and cheese every time, even if you're not a pro in the kitchen. The key is in the details that make a big difference in the final result.

Use freshly grated cheese for the best melt and flavor

Pre-shredded cheese has anti-caking agents that can make it not melt as smoothly. Grating your own from a block will give you the creamiest texture and the best taste. It only takes a minute and the difference is worth it.

Don't overcook the pasta

Remember it will finish cooking in the oven, so you want it just al dente when you drain it. This keeps it from getting mushy and helps the sauce stay thick and creamy instead of getting absorbed into the pasta too much.

Save some pasta water

The starchy water helps the sauce thicken up and stick to the pasta. Just a splash of it can make the difference between a smooth sauce and one that breaks or gets grainy. You don't need to add more milk or cream, just a spoonful or two of the water the pasta was cooked in.

Low and slow is the secret to creamy sauce

Don't rush the baking. A lower temperature for a little longer will give you a smoother sauce than trying to rush it at a higher heat. The cheese will melt more evenly and not get grainy or oily. If you see the top getting too brown before the 15 minutes is up, you can cover with foil to finish it off without burning the top.

Make ahead and freeze tips

You can prep this dish up to the point of baking and freeze it for later. Just thaw it in the fridge overnight and then bake as directed. Or if you have leftovers, you can reheat them with a splash of milk in the oven or microwave and it will be just as good as fresh. The sauce will keep in the fridge for a few days, so you can make a double batch and have it ready for later in the week.

How to store and reheat your baked mac and cheese

Leftover baked mac and cheese keeps well in the fridge for up to 4 days, or you can freeze it for up to 3 months. The key is to add a splash of milk before reheating to keep the sauce creamy. Here's how to store and reheat it so it tastes just as good as when it was fresh.

Storing in the fridge

Let the baked mac and cheese cool to room temperature before putting it in the fridge. This prevents condensation from making the topping soggy. Store it in an airtight container to keep it from drying out. If you want to reheat it in the oven, you can leave it in the baking dish covered with foil. If you plan to reheat in the microwave, transfer it to a microwave-safe dish so the container doesn't get too hot and burn the edges.

Freezing and thawing tips

Portion it out into freezer-safe containers or bags so you can thaw just what you need. It will keep for up to 3 months. Thaw overnight in the fridge. You can reheat from frozen, but add a little extra milk to loosen the sauce. You can also reheat it in the oven from frozen, just add a few extra minutes to the time.

Reheating instructions

Preheat the oven to 350°F. Add a splash of milk and cover with foil. Heat for 15-20 minutes until hot through. Or microwave on medium power in 30 second bursts, stirring in between, until hot. Add a little milk if it looks too thick. You can also reheat it on the stovetop with a splash of milk, stirring constantly until hot and creamy again.

Make-ahead tip: You can prep the dish up to the point of baking and freeze it. Just thaw overnight in the fridge and bake as directed. Or you can prep the sauce and pasta separately and store them in the fridge for up to 3 days. Then just combine and bake when you're ready to serve. This makes it a great make-ahead dish for parties or potlucks.