3-Ingredient Mac and Cheese

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!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Heather

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.

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.

Nutrition