It doesn't get any easier than this 3-ingredient mac and cheese recipe. It's made in a single pot, turns out perfectly creamy and cheesy, and can be ready in 20 minutes or less!
If you're looking for an easier, less fussy version of the standard stovetop mac and cheese, you've got to give this recipe a try. With just three ingredients (plus some salt and pepper), you can have a pot of creamy, cheesy pasta ready in less 20 minutes or less.
How does it work? We're using just enough water to cook our pasta (no draining needed!), which is filled with starches released from the pasta. Those starches help thicken our sauce, which is created when we add evaporated milk and shredded cheese.
Serve up some three ingredient mac and cheese with your favorite main dish for dinner. It goes well with mains like pulled pork, burgers, or a side of roasted broccoli.
Ingredients and substitutions
- Pasta - I recommend using your favorite mac and cheese pasta shape for this recipe. I like ditalini, macaroni, or shells. The weight listed is for dry pasta.
- Cheese - Any melty cheese works in this recipe. I like cheddar, gruyere, or monterey jack cheeses. For a smooth, creamy texture, I highly recommend grating your cheese fresh from a block. Pre-shredded bagged cheeses are coated in anti-clumping powders that add a grainy texture when melted.
- Evaporated milk - The base of the sauce. Make sure you're picking up a can of evaporated milk (unsweetened and has the consistency of regular milk), not sweetened condensed milk (very sweet and thick). They're often found right next to each other and in similar looking cans, so double check before you leave the store!
- Seasoning - Salt and pepper add a mild, savory flavor to your mac and cheese. You could also add a few dashes of paprika for a little extra flavor.
Tips and tricks
Measure ingredients exactly - Since we're not draining the pasta and instead utilizing that starchy water, it's important that the water and pasta are measured exactly. Grab a kitchen scale and measure out 12 ounces of pasta and 24 ounces of water. Adding too much water or not enough pasta can result in a runny sauce.
Reduce heat to low - Take care not to scorch the cheese when adding it to the pan. Melting cheese at too high a heat can cause it to separate and get clumpy or grainy. I recommend in the recipe card to remove your pan from the heat about halfway through adding the cheese to ensure it melts smoothly and the sauce doesn't get too hot.
Adding more flavor - If you're willing to add an extra ingredient, I highly recommend adding a dash of hot sauce, a teaspoon of dijon mustard, or a few dashes of paprika. The flavor of this recipe isn't complex since we're working with just three ingredients.
Sauce get too thick? - If your mac and cheese is cooked too long or you have leftovers, the sauce may get thick. I recommend rehydrating with a splash of milk.
Storage
Leftover mac and cheese will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
To reheat leftovers, add a splash of milk to rehydrate and cook over medium-low heat on the stovetop (or in the microwave).
Frequently asked questions
Many other ingredients can be added to mac and cheese for extra bulk and flavor. Cooked and crumbled bacon, cubed ham, shredded chicken, cooked peas, or roasted red peppers make great additions.
The cheese sauce will continue to thicken as it sits. If your mac and cheese sits before serving and gets too thick, add a splash of milk and stir to rehydrate the sauce.
Your 3 ingredient mac and cheese can turn out watery if too much water was added, too little pasta was added, or you've used regular milk instead of evaporated milk (milk with 60% of the water removed). It's important to follow the measurements and ingredient types exactly to ensure the recipe turns out as intended.
It depends on what you're looking for in a recipe. Is it easier? Yes, without a doubt. Is it as flavorful as regular mac and cheese? Not without extra additions. I like to think of this recipe as a simple base that's easy to expand upon with extra ingredients like crumbled bacon or a dash of hot sauce. With extra additions, it's just as creamy and flavorful as a standard stovetop mac and cheese recipe.
Here are my favorite flavor additions for a pot of mac and cheese:
- Hot sauce
- Dijon mustard
- Dry mustard
- Paprika
- Garlic powder
- Buffalo sauce
- Chili powder
Yes, this recipe is easy to cut in half and prepare with a 6 ounce can of evaporated milk. Remember to use half the amount of water when preparing with half the amount of pasta.
Recommended
📖 Recipe
3-Ingredient Mac and Cheese
Ingredients
- 12 ounces ditalini, dry
- 12 ounces evaporated milk
- 12 ounces freshly grated sharp cheddar cheese
- salt and pepper, to taste
Instructions
- In a medium stock pot, add 24 ounces of water and a pinch of salt. Bring to a simmer, add ditalini, and stir to incorporate. Cook until 1 minute shy of al dente according to pasta's package directions, stirring frequently. Most of the water should be absorbed at this point. Do not drain your pasta. We're using the starchy liquids to thicken the sauce.
- Add evaporated milk, stir, and bring to a simmer for one minute.
- Reduce heat to low and add shredded cheese a handful at a time, stirring continuously. Once cheese has almost melted, remove pan from the heat. Continue stirring until cheese has melted. The sauce will continue to thicken off the heat, so the goal is to remove it from the heat just before it's ready.
- Add salt and pepper to taste. Optionally, add a few dashes of your favorite hot sauce, a teaspoon of dijon mustard, or a few dashes of paprika for extra flavor. Serve immediately.
Equipment Recommendations
Notes
- Use exact measurements: For best results, it's important to measure your pasta and water exactly. This recipe is intended to use just enough water to cook your pasta and have a small amount of starchy water leftover to create a sauce with the evaporated milk and cheese. Adding too much water or not enough pasta will result in a thin, watery sauce.
- Flavor enhancers: This is a simple, 3-ingredient recipe that benefits from optional flavor enhancers. I recommend adding a dash of your favorite hot sauce, dry mustard, paprika, or dijon mustard for a little tang and flavor.
- Use freshly grated cheese: I highly recommend using only freshly grated cheese from a block to ensure your sauce turns out smooth. Pre-grated bagged cheeses are often coated in anti-clumping powders that add a grainy texture when melted.
Thanks for sharing this great recipe Heather! It’s simple and delicious! However, i’d argue that there’s four ingredients rather than three…WATER!…especially, since you don’t drain the water but use it for your sauce and I believe that is what makes this recipe so special! I did have to play with the measurements since I used a different pasta shape but it did not detract from a crowd pleasing outcome. It will be fun to continue to experiment with different pasta shapes and a variety of cheeses and spices. Cheers!