This Easy Macaroni and Cheese Recipe cooks the pasta right in the milk for the creamiest most flavorful homemade mac and cheese you have ever made! One pot, 15 minutes, and just $0.39 a serving.
My nieces were over recently and after one bite they declared this better than the boxed stuff! With 8 kids of my own I have been making this instead of the box for years because it costs less and tastes so much better. Once you see how easy it is you will never go back to the box either.
Why You’ll Love This Recipe!
- Cost $3.15 total — less than a box of Kraft and so much better
- One pot, easy cleanup
- Ready in about 15 minutes — faster than waiting for a pot of water to boil separately
- Only 6 ingredients!
- Creamier than boxed mac and cheese because the pasta absorbs the milk as it cooks
If you love easy mac and cheese recipes like this one you will also love our Baked Mac and Cheese Recipe, White Cheddar Mac and Cheese or this Tiktok Mac and Cheese. They are all budget-friendly, made with simple ingredients, and the kind of comfort food everyone in the family agrees on.
Ingredients
- Elbow macaroni noodles — small elbow macaroni is the classic choice and cooks perfectly in the milk and water mixture. Other small pasta shapes like shells, bowtie, or penne also work
- Sharp cheddar cheese — freshly shredded from a block gives the smoothest melt and the boldest flavor. Pre-shredded cheese has added starches that prevent it from melting evenly.
- Milk — whole milk gives the creamiest result. The pasta cooks directly in the milk which is what makes this recipe so creamy without any extra steps
- Water — combined with the milk as the cooking liquid. The ratio keeps the sauce from being too thick or too thin
- Salt — seasons the pasta as it cooks — do not skip this step
- Black pepper — adds a subtle warmth that balances the richness of the cheese
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Homemade Macaroni and Cheese
The key to this recipe is stirring frequently and watching the heat — milk scorches easily so keep it at a low simmer and stir every minute or two.
Step 1 – Add the water, milk, pasta, salt and black pepper to a medium size saucepan.
Step 2 – Heat over medium heat and bring to a low simmer. Stir frequently and watch closely so that the milk does not over boil. Then reduce the heat to low and cook until the pasta is done which should take approximately 8-10 minutes. Stir frequently and add more water if needed as the pasta will absorb the liquid.
Step 3 – Remove the pot from the heat. Then stir in the freshly grated cheddar cheese until melted and well combined.
Step 4 – Taste and add more salt and pepper if needed. Enjoy!
Tips for Success
- Always shred cheese from a block. Pre-shredded cheese has added ingredients that make it clump instead of melt smoothly. Two extra minutes of grating makes a noticeably creamier sauce
- Keep the heat low and stir frequently. Milk scorches easily so keep it at a gentle simmer and stir every minute or two. If it starts to stick to the bottom reduce the heat immediately
- Remove from heat before adding cheese. Adding cheese to a pot that is still on the burner can cause it to turn grainy. Pull the pot off the heat completely before stirring in the cheese
- Cook pasta to al dente. The pasta should still have a very slight bite when you remove from heat — it will continue to soften slightly as it sits. Overcooked pasta turns mushy in the sauce
- Serve immediately. This mac and cheese thickens as it sits — serve right away for the creamiest texture. If it thickens too much add a small splash of milk and stir to loosen
Variation Ideas
- Change the cheese — Monterey Jack, Gruyere, Gouda, or a mix of cheddar and mozzarella all work beautifully
- Add protein — stir in leftover rotisserie chicken, crumbled bacon, or diced ham to turn this into a full meal
- Sneak in vegetables — puree steamed cauliflower or broccoli and stir into the cheese sauce — the kids will never notice
- Make it spicy — add a pinch of cayenne or a dash of hot sauce to the cheese sauce for a grown-up kick
- Baked version — pour into a 9×9 baking dish, top with extra shredded cheese and breadcrumbs, and bake at 350°F for 20 minutes for a crispy topped baked mac and cheese
Serving Suggestions
Homemade Mac and Cheese is the ultimate side dish that can be served with many main dish recipes. Here are some of my favorite recipes.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days.
Freezer
- Pour into a foil 9×9 baking pan and freeze for up to 3 months. Thaw overnight and bake covered at 350°F for 30 minutes. Top with extra cheese and breadcrumbs before baking for a crispy finish
Reheating
- Stovetop over medium-low heat with a splash of milk is the best method. You can also microwave in 60-second intervals stirring between each until warmed through
Frequently Asked Questions
Always remove the pot from the heat completely before adding cheese and shred from a block.
Yes! Pour the finished stovetop mac and cheese into a greased 9×9 baking dish, sprinkle with extra cheese and breadcrumbs, and bake in the oven at 350°F for 20 minutes.
Just add a splash of milk and stir over low heat until it reaches your preferred consistency.
More Mac and Cheese Recipes
This Easy Macaroni and Cheese Recipe has been one of the most made dishes in our house for years. Once you make it this way you will never go back to the box. If you make it leave a star rating and a comment below. I love hearing whether your family declared it better than Kraft the way my nieces did!
Easy Macaroni and Cheese Recipe
Ingredients
- 8 oz Small Elbow Macaroni
- 2 cups Shredded Sharp Cheddar Cheese
- 1 ½ cups Milk
- 1 ½ cups Water
- ½ tsp Salt
- ½ tsp Pepper
See how we calculate recipe costs.
Instructions
- Add 8 oz small elbow macaroni, 1 ½ cups milk, 1 ½ cups water, ½ teaspoon salt, and ½ teaspoon pepper to a medium size pot.
- Heat over medium heat and bring to a low simmer. Stir frequently and watch closely so that the milk does not over boil. Then reduce the heat to low and cook until the pasta is done which should take approximately 8-10 minutes. Stir frequently and add more water if needed as the pasta will absorb the liquid.
- Remove the pot from the heat.
- Stir in 2 cups shredded sharp cheddar cheese until melted and creamy.
- Taste and add more salt and pepper if needed.
- Enjoy!
i will be making this with pot roast tonight.
Thanks Gina! I hope you love it and thanks for the positive review!
I used 1 cup of extra sharp cheddar and 1 cup of monterey jack as that’s what I had. I also added about a tablespoon of unsalted butter before the cheese. Delish!
This looks great and I’m going to make it tonight. I see in the picture of the ingredients there is butter, but it’s not mentioned in the recipe. I’m assuming you add it before the cheese?
Way too much pepper for my kids! Otherwise good. Next time I’ll increase the salt and decrease the pepper.
LOVE homemade Mac & Cheese, but never dreamed it could be so easy! Can’t wait to try this! Thanks for the American Cheese tip.
I love homemade macaroni and cheese my son loves hamburger mixed with it !! Rate 5
Easy and taste really good
I love this easy recipe & make it in my rice cooker. Just about the same measurements except use equal amounts of water and pasta. Don’t drain the remaining water when the pasta is cooked; just add the milk and cheese and let it sit on warm for about 5 minutes.
Oh I never thought of that. Great idea Cheryle!
The easiest recipe in the world, and yet most favored…:)) Thanks so much!