With just a handful of ingredients and the easiest method, this is truly the best Simple Mac and Cheese ever. Super creamy, nothing fussy, and seriously fast.
I am on a mission to make the best, easiest homemade mac and cheese recipes because my kids can no longer agree on which type of the boxed kind they like. (True story!) I also love how fast it is to make a really good cheese sauce for mac and cheese at home that everyone loves.
This simple mac and cheese is ready in less than 20 minutes, needs just 4 ingredients, and is silky smooth and creamy.
It’s a great example of how combining basic ingredients using a simple method can result in a seriously yummy meal for all ages.
Why This Recipe works
Stirring shredded cheddar cheese into warmed evaporated milk makes a fast and thick cheese sauce that’s perfectly creamy without any fuss. It’s a perfect pair for al dente pasta.
You may also like my Baked Mac and Cheese, Hidden Veggie Mac and Cheese, and One-Pot Broccoli Mac and Cheese.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Simple Mac and Cheese so you know what to pick up from the store or have ready.
- Elbow macaroni: You can use classic elbow macaroni or a small shell in this recipe. (Really, any small pasta shape works, but those are the best options.)
- Evaporated milk: This thicker milk type ensures that the sauce is thick and creamy. As an alternative, you can use whole milk if needed—it just won’t be quite as thick.
- Butter: I like to use unsalted butter in my cooking and baking so I can salt the food to taste.
- Cheddar cheese (Cabot if possible): Shredded cheddar cheese, either sharp cheddar cheese or mild cheddar cheese or some of each, from Cabot is coated in starch, which allows the cheese to melt smoothly and also helps thicken the sauce. This is the easiest option. Or, you can use a block of cheese and shred it on a box grater. Both options avoid potential grittiness in the cheese sauce.
- Salt and pepper: You can add both of these to taste.
Step-by-Step Instructions
Here’s a preview of how to make this Simple Mac and Cheese so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Prepare the pasta according to package directions. Drain and set aside.
Step 2. Meanwhile, add the milk and butter to the pot. When the milk is warm, add the cheese and stir to melt.
Step 3. As soon as it’s melted and the sauce is thick and bubbly, add the drained pasta.
Step 4. Add salt and pepper. Serve warm.
Frequently Asked Questions
My best tip is to use either shredded Cabot cheese or grate the cheese at home on a box grater. (You do not need to make a roux to achieve this!)
Yes, you can use Cabot shredded cheese (which is coated in starch) or another bag of shredded cheese such as those from Kraft that includes tapioca starch or potato starch on the ingredient label.
You can stir in frozen peas or cooked minced broccoli to the pot at the end of cooking.
How to Store
Store leftover Simple Mac and Cheese in an airtight container in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
Best Tips for Success
- Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
- Use lactose-free milk and cheese if needed.
- Add peas, minced cooked broccoli, or crumbled cooked Italian sausage.
- Stir in ¼ cup sweet potato or butternut squash puree.
- Use low to medium heat on the stovetop for best results.
Related Recipes
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Simple Mac and Cheese
Ingredients
- 1 pound elbow macaroni or small shell pasta
- 2 cups evaporated milk (or 12 ounces evaporated milk and ½ cup whole milk)
- ¼ cup unsalted butter
- 2 cups shredded cheddar cheese (Cabot if possible)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the pasta according to package directions. Drain and set aside.
- Meanwhile, add the milk and butter to the same pot you cooked the pasta in. Warm over medium-low heat.
- When the milk is warm, add the cheddar cheese and stir to melt. As soon as it's melted and the sauce is thick and bubbly, add the drained pasta, salt, and pepper. Stir.
- Serve warm.
Notes
- Store leftover Simple Mac and Cheese in an airtight container in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
- Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
- You can use all evaporated milk or one 12 ounce can of it and ½ cup regular milk. You can also just use regular milk if that’s what you have. You just need to get to two cups total.
- Use lactose-free milk and cheese if needed.
- Add peas, minced cooked broccoli, or crumbled cooked Italian sausage.
- Stir in ¼ cup sweet potato or butternut squash puree.
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