This post may contain affiliate links. For more information, please see our affiliate policy.
This fool-proof Homemade Mac and Cheese is made with a 3-ingredient cheese sauce, no roux required. Spend 5 minutes or less making the sauce, then toss with hot noodles for the EASIEST stovetop mac and cheese ever!
Meggan’s notes
As a classically-trained chef, I am constantly curious about the recipes I see, read, and make. How do they intertwine, how can they be reimagined? I already had a top-notch Cheese Dipping Sauce on the site for soft pretzels, nachos, and other appetizers. I love it because it takes just 3 ingredients and 3 minutes, and it’s always such a hit. What if I tried that on noodles?
And so I did, and guess what. IT WAS MAGICAL. We bypass the roux step entirely in favor of cornstarch, and you can alter the flavor of your sauce depending on what cheese you use.
Be sure to use hot pasta and thin the sauce as needed with milk. Cornstarch is a strong thickener, and your mac and cheese can become gluey if it gets too cold. But you can easily save it with milk and the microwave or stove-top without fear of your sauce breaking. Finally, a classic mac and cheese that’s faster than the one from a blue box!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Macaroni: Any bite-size pasta is fine. Pick a favorite shape; something that will cling to the cheese sauce and deliver it right into your mouth. Cavatappi, farfalle, rotini, penne, rigatoni, ziti, and orecchiette would also work wonderfully.
- Shredded cheese: It’s okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.
- Milk: The recipe works without milk, but it gets thick as it sits and cools down. I like to add at least ¼ cup milk to the sauce when stirring in the noodles, but you can add more or less as desired.
Step-by-step instructions
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni noodles.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of macaroni and cheese.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. To reheat, add a splash of milk to an individual portion of mac and cheese, cover with plastic wrap, and microwave in 30-second increments until heated through, stirring after each interval.
- Baked with bread crumbs: Baked Mac and Cheese is the epitome of comfort food! The irresistible garlic butter breadcrumb-topped casserole is a surprisingly easy dinner recipe, calling for just 10 minutes of prep time.
- Chili Mac: Reminiscent of Hamburger Helper, this easy pasta, beef, and bean recipe is fast and filling. When it’s time to clean up, you only have one pot to wash.
- The recipe that started it all: I converted my Homemade Cheese Sauce (a cheese sauce for broccoli, soft pretzels, nachos, and more) into the easiest stove-top mac and cheese ever.
Frequently Asked Questions
You want something that melts well such as cheddar, gruyère, mozzarella, colby jack, fontina, provolone, or even American cheese. Just choose the one(s) that have the flavor you’re looking for (yes, you can use a combination!).
Do not rinse pasta after you cook it for mac and cheese. Extra starch from the pasta cooking water clings to the noodles and that helps the cheesy sauce stick to them.
More easy side dishes
Salad Recipes
Easy Garden Salad
Vegetable Recipes
Roasted Broccoli
Working with Fruits and Vegetables
Corn on the Cob (4 Ways)
Side Dish Recipes
The Best Mashed Potatoes Ever
Join Us
Homemade Mac and Cheese
Ingredients
- Salt and freshly ground black pepper
- 1 pound elbow macaroni or other small pasta
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- 1/4 cup milk or to taste (see note 1)
Instructions
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
Notes
- Milk: The recipe works without milk, but it gets thick as it sits and cools down. I like to add at least ¼ cup milk to the sauce when stirring in the noodles, but you can add more or less as desired.
- Yield: This recipe makes about 6 cups.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. To reheat, add a splash of milk to an individual portion of mac and cheese, cover with plastic wrap, and microwave in 30-second increments until heated through, stirring after each interval.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Delicious and super easy to make!
I’m glad you enjoyed it, Mary! Take care! – Meggan