Creamy 3-Ingredient Stovetop Macaroni
Cheese

Master this easy three ingredient stovetop macaroni and cheese. Use a single pot for a rich and gooey sauce without making a roux. Perfect for a quick meal.

Ingredients

• 2 cups whole milk
• 2 cups dry elbow pasta
• 2 cups shredded cheddar cheese
• to taste salt and black pepper (optional)

Instructions

1. 1Pour the milk

   

   Pour the milk into a large pot and place it over medium heat. Bring the milk to a gentle simmer while being careful that it does not rapidly boil over.

   Tip: Watch the milk closely as it heats because it can foam up and spill over quickly if left unattended.
2. 2Add the pasta

   

   Once the milk is gently simmering, add the dry elbow pasta directly into the pot. Stir immediately to prevent the pasta from clumping together at the bottom.

   Tip: Cooking the pasta directly in the milk creates a naturally creamy base without needing a separate roux.
3. 3Cook and stir

   

   Cook the pasta in the milk while stirring frequently with a wooden spoon. Continuous stirring prevents the pasta from sticking and helps release starches to thicken the sauce.

   Tip: Keep the heat at a gentle simmer to ensure the milk does not scorch on the bottom of the pan while the pasta cooks.
4. 4Add the cheese

   

   When the pasta is tender and has absorbed most of the milk, turn off the heat. Pour the shredded cheddar cheese directly over the cooked pasta.

   Tip: Freshly grated cheese melts much smoother than pre-shredded bagged cheese, which often contains anti-caking agents.
5. 5Stir until creamy

   

   Stir the mixture continuously until the cheese is completely melted and evenly distributed. The sauce will thicken and become rich, coating the pasta perfectly. Serve immediately while warm.

   Tip: If the cheese sauce becomes too thick, stir in a splash of warm milk to thin it out to your desired consistency.

Storage and Reheating

Burn It Off

Frequently Asked Questions