This 3-Ingredient Stovetop Mac and Cheese Recipe Is Easier and Tastier Than Any Boxed Version

The real beauty of boxed mac and cheese obviously lies in the fast preparation rather than flavor. Don’t get me wrong, the taste still totally satisfies my cheesy cravings, but we can probably all agree it’s not on the same level of as, say, an oven-baked recipe, right? Well, I found a stovetop version that delivers on creamy goodness using just three ingredients. (No powdered cheese mix needed!) It’s perfect on those days when you need a speedy meal that’s also comforting. Here’s how to make this mouthwatering stovetop mac and cheese recipe.

Chef’s secret to a creamier stovetop mac and cheese

When you’re short on time, stovetop mac and cheese is your best bet for a rich dish. You may the key to an extra velvety mac and cheese is adding more milk and cheese. However, J. Kenji López-Alt, chef and culinary consultant for Serious Eats, notes that using less water when boiling the pasta produces more concentrated starch. This helps the ingredients for the sauce emulsify and create a smooth mixture that clings to the pasta.

López-Alt does this by adding just enough cold water to pasta, like elbow macaroni, to cover it. He then brings the pot to a boil, allowing the noodles to cook until they’re almost al dente—about six minutes. 

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How to make the best stovetop mac and cheese

What makes Serious Eats’ stovetop mac and cheese recipe so great is that it’s just as quick and easy as box mixes, but elevates the flavor with three ingredients. All you need is macaroni noodles, freshly grated cheese and evaporated milk—that’s it! If you want to add extra flavor, Serious Eats suggests mixing in hot sauce, butter or mustard into the mac and cheese before serving it.

3-Ingredient Stovetop Mac and Cheese

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Ingredients:

Directions:

• Active: 8 mins
• Total time: 15 mins
• Yield: 2 servings

1. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
2. Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

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My taste test

Don’t you just want to dig a fork into that? Well, I did—and it tasted exactly like I had hoped. There were the nostalgic notes of boxed mac and cheese I’ve eaten in the past, but with a much creamier and fresher flavor. The whole thing only took about eight minutes from start to finish for me (10 at the most). That’s roughly how long a box will tell you to wait just on the noodles to cook. Less ingredients, quicker cook time, and oh-so-creamy results—this homemade version has absolutely replaced any box I would have bought in the future. The next time you get a hankering for boxed mac and cheese, I definitely recommend giving the three ingredient recipe a try instead!