Stove Top Three Ingredient Mac and Cheese

this post contains affiliate links. please see disclosure for more info.

Stove Top Three Ingredient Mac and Cheese-The easiest and cheesiest mac and cheese! A great (and quick!) option for your next weeknight dinner. 

Yes! Just 3 Ingredients 😲

What Are They?

• Pasta
• Evaporated Milk
• Cheese

How to Make (full instructions in recipe card)

• First, add your dry pasta to a saucepan.  Elbow macaroni, Rotini and Ziti are great option.
• Then, add water to your saucepan.  You are only putting enough water to cover the dry pasta. Don't fill up the whole saucepan!
• Next, boil the pasta with that water until almost all the water is absorbed.  
• Add in evaporated milk and boil again.
• Add in cheese.  Continue cooking until the cheese is melted and even more water is absorbed. This will give you that creamy cheese sauce. 🧡

Recipe Notes

• You can use any flavor of cheese you wish.  Just be sure it's shredded (by you or your cheese company) and it's a good melting cheese.  Cheddar, Colby Jack and Gruyere are all good options.  Yes, you can also mix cheese flavors instead.
• Serving Size:  This will feed anywhere from 2-4 people.  It just depends how much everyone eats.
• Storage: Keep any leftovers in a covered container in the refrigerator. It's best eaten within a week. 

Love Cheese for Dinner? Try These Too:

• Baked Mac and Cheese
• Three Cheese Soup
• Cheese Fondue
• Potato Cheddar Soup

linking up and weekend potluck

Stove Top Three Ingredient Mac and Cheese

By Erin

Prep: 10 mins Cook: 15 mins Yield: 2-4 servings

The easiest and cheesiest mac and cheese! A great (and quick!) option for your next weeknight dinner.

Ingredients

• 1 cup dry pasta (see note)
• 6 oz evaporated milk
• 1 1/2 cups shredded cheese
• Salt, to taste preference

Instructions

1. Boil the Pasta: In a saucepan, add the dry pasta. Pour in just enough water to barely cover the pasta. Add a pinch of salt to the water and bring it to a boil over high heat.
2. Absorb the Water: Boil for about 6 to 7 minutes, stirring frequently, until almost all of the water has been absorbed and the pasta is just about firm (al dente).
3. Add Milk & Cheese: Pour in the evaporated milk and bring the mixture back up to a boil. Stir in the shredded cheese. Reduce the heat to low and stir continuously until the cheese is completely melted and the liquid has reduced into a thick, creamy sauce (about 2 minutes).
4. Season & Serve: If desired, season with a bit more salt to taste. Serve immediately while hot and creamy.