3-Ingredient Homemade Mac & Cheese

Ingredients:

• 1 lb (16 oz) elbow macaroni
  (or any short pasta — shells, rotini, penne)

• 4 cups whole milk
  (2% works too, but whole gives the creamiest result)

• 3 cups shredded cheddar cheese
  (freshly shredded melts best, but pre-shredded works for convenience)

Optional but highly recommended:

• Salt & pepper to taste

• 1–2 tbsp butter for extra creaminess

• A pinch of paprika or garlic powder

Instructions:

1. Add pasta & milk to a large pot

Place the dry pasta and the milk into a large pot or deep saucepan.
Stir well to prevent sticking.

2. Simmer gently until pasta is cooked

Bring the milk to a low simmer over medium heat, stirring frequently.
Once simmering, reduce the heat and continue stirring every 1–2 minutes to keep the milk from scalding.

Cook until the pasta is tender — usually 10–14 minutes depending on shape.

(If the milk reduces too much, add a splash more.
You want just enough liquid left to melt the cheese into a sauce.)

3. Remove from heat + add the cheese

Once the pasta is tender and most of the milk has been absorbed, turn off the heat. Stir in the shredded cheddar a handful at a time until melted and smooth.

4. Taste + adjust

Add salt, pepper, or any optional seasonings.
If the mac and cheese is too thick, add a splash more milk.
If it’s too thin, stir for another 1–2 minutes to thicken.

5. Serve warm

Enjoy immediately for best texture.

Helpful Tips for Perfect Stovetop Mac & Cheese

Use freshly shredded cheese if possible

Pre-shredded cheese contains anti-caking ingredients that can cause graininess.
If you can, shred a block of cheddar — it melts beautifully.

Keep the heat low

Boiling the milk too aggressively can cause scorching or curdling.
A gentle simmer is all you need.

Stir often

This recipe cooks the pasta directly in milk, so frequent stirring keeps everything creamy and lump-free.

Add more milk if needed

Different pasta shapes and brands absorb liquid differently.
Don’t be afraid to add ½ cup more milk if the pot starts looking dry.

Optional Add-Ins

Protein Add-Ins

• Shredded rotisserie chicken

• Cooked ground turkey or beef

• Diced ham

• Tuna (for a “tuna mac” kids love)

• Bacon bits

Veggie Add-Ins

• Frozen peas

• Steamed broccoli

• Spinach

• Roasted cauliflower

• Mixed veggies

Storage Ideas

Refrigerator:

3–4 days in an airtight container.

Reheat:

Add a splash of milk when reheating to revive the creaminess.

Freezer:

Freezing is not recommended because milk-based sauces can become grainy.