Easiest 3-Ingredient Mac & Cheese

Easiest 3-Ingredient Mac & Cheese is the kind of comfort food worth keeping in your back pocket. Tender elbow macaroni is coated in a smooth white cheddar sauce made with nothing more than pasta, cheese, and whole milk. It’s simple enough for a busy lunch or weeknight dinner, yet creamy and satisfying enough to serve alongside chicken, barbecue, or roasted vegetables.

The trick is keeping the heat gentle and adding the cheese gradually. That gives the cheddar time to melt smoothly instead of becoming grainy or oily. Freshly shredded cheese makes an especially noticeable difference here because every ingredient has a job to do. Serve it straight from the pot while the sauce is warm and silky, with a little black pepper if you like. Three ingredients, one cozy bowl, and very little fuss.

Recipe Yield: 6 servings

INGREDIENTS

16 oz elbow macaroni
3 ½ cups freshly shredded sharp white cheddar cheese
2 cups whole milk

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Reserve ½ cup pasta water, then drain well and return the pasta to the warm pot.

2. Warm the milk:
Add 1 ½ cups whole milk and 2 tbsp reserved pasta water to the pasta. Set over low heat and stir for 1–2 minutes, just until the milk is hot and steaming. Do not let it boil.

3. Melt the cheese:
Remove the pot from the heat. Add the shredded white cheddar in three additions, stirring well after each until melted and smooth. Gradually add the remaining ½ cup milk only as needed, until the sauce is creamy and coats the pasta. If needed, loosen with another small splash of reserved pasta water.

4. Serve warm:
Let the mac and cheese stand for 1–2 minutes, then stir once more. If desired, season with a pinch of salt or black pepper. Serve immediately.

Helpful Tips to Perfect This Recipe

• Use freshly shredded cheese for the smoothest sauce: Pre-shredded cheese can contain anti-caking ingredients that interfere with smooth melting. Finely shredding sharp white cheddar from a block gives this simple mac and cheese the most reliable creamy finish.
• Keep the cheese away from high heat: Once the milk is steaming, remove the pot from the heat before adding the cheddar. Gentle residual heat melts the cheese without encouraging it to become oily or grainy.
• Add the final milk gradually: Different pasta shapes and brands absorb liquid differently. Start with 1½ cups milk, then add only enough of the remaining milk to create a creamy sauce that generously coats the macaroni. The sauce will also thicken slightly as it rests.