It’s a MIRACLE. Macaroni and cheese that’s smooth, creamy, and gooey, is made in one pot, with only a few ingredients, and is every bit as easy as the blue box. I’m serious. I’m seriously serious about this Miracle Mac and Cheese.
I’ve seen versions of this recipe around the internet for a while and I really don’t know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you’re a fan of mac n’ cheese then you MUST try this today.
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Why this works:
If you try to melt cheese into milk, you won’t get very far. The water in the milk repels the fat in the cheese, and everything will just clump up instead of creating a creamy sauce. To get a creamy sauce you need an emulsifying agent. By simmering the pasta in milk for this recipe, you create a starchy milk slurry that helps emulsify the cheese into a smooth, creamy sauce.
Why I love Miracle Mac and Cheese
- It’s SUPER fast. Just as fast as the blue box, in fact.
- No unusual ingredients are needed (just milk, macaroni, cheese, and whatever you want to season it with)
- No flour-based béchamel sauce needed
- Easy to memorize
- Great for last-minute meals, uses only pantry staples
- The sauce is rich and creamy with less cheese than other mac and cheese recipes
Why I don’t love Miracle Mac and Cheese
- You really need to eat this one fresh because it doesn’t stay creamy when reheated
Since first discovering this Miracle Mac and Cheese method, I’ve found a new easy mac and cheese method that I like even better. The new method uses evaporated milk to emulsify the cheese, and the creamy texture holds up much better. To check out the newer version, see the Will it Skillet Mac and Cheese recipe.
If you’re looking for a traditional mac and cheese recipe that uses a roux-based cheese sauce, be sure to check out my Homemade Mac and Cheese recipe.
Miracle Mac and Cheese
Servings 4Ingredients
- 2 1/4 cups milk, divided ($0.70)
- 2 cups dry macaroni (about 1/2 lb.) ( $0.65)
- 1 cup shredded cheddar cheese ($1.25)
- 3/4 tsp salt ($0.04)
- 1 tsp Dijon mustard, optional ($0.04)
- 1/4 tsp smoked paprika, optional ($0.02)
- 10-15 cranks fresh cracked pepper, optional ($0.02)
Instructions
- Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.
- As soon as it reaches a boil, reduce the heat to low and let simmer, stirring often, until the pasta is tender (about 10 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time you finish stirring to help hold in the steam.
- Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.
- Turn the heat off and stir in the shredded cheese until melted and creamy. Serve immediately.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!More Mac and Cheese Recipes:
- Creamy Pesto Mac with Spinach
- One Pot Bacon Broccoli Mac and Cheese
- Jalapeño Popper Mac and Cheese
- White Cheddar Mac and Cheese with Chicken and Broccoli
How to Make Miracle Mac and Cheese – Step By Step Photos
First, combine the dry macaroni noodles and 2 cups of milk in a medium pot. I prefer whole milk, but 2% also works.
Place a lid on the pot and bring it up to a boil over medium-high heat, stirring often. As soon as it reaches a boil, reduce the heat to low and let it simmer until the noodles are soft and have absorbed most of the milk (about 10 minutes), then turn the heat off. It is VERY important to stir often during this process and replace the lid as soon as possible after doing so. Once the pasta is tender, there should be a bit of starchy, milky sauce in the bottom of the pot.
I like to season the mixture before adding the cheese because I feel like it dissolves in easier. Season with whatever you like. A little bit of salt (.5 to 1 tsp) is pretty necessary, but after that just go with it. Even just a touch of onion powder would be great. The type of cheese you’re using will also dictate what seasonings to use. If the mixture begins to look dry here, add a splash more milk.
Add the shredded cheese and stir until it has melted in and created a smooth sauce. The residual heat should be enough to melt it into the seasoned milk mixture. I love that this recipe only needs 1 cup of cheese… most macaroni recipes require 2 cups, plus a béchamel sauce made with butter.
And then, like magic, you have a smooth, creamy, super cheesy macaroni and cheese! In less than 30 minutes! And no more steps are required than with a box mix… it’s a miracle.
Really easy miracle mac and cheese, made with just a few ingredients.
Quick, simple, and tasty! I added a * little * bit of butter & will try it with different cheeses next time! Thank you!
Oh my gosh! This is exactly the recipe I have been looking for for years!! Even the “easy”recipes require more than I wanted to do for an easy recipe. This was easy, delicious, and, most importantly, a hit with me and my family! From this moment on, this is my go-to mac and cheese recipe. THANKS!!! :)
Oh my gosh! This is exactly the recipe I have been looking for for years!! Even the “easy”recipes require more than I wanted to do for an easy recipe. This was easy, delicious, and, most importantly, a hit with me and my family! From this moment on, this is my go-to mac and cheese recipe. THANKS!!! :)
I forgot to give it the 5 stars I meant to give! Hope that doesn’t mess it up!
This dish was very frustrating! No matter how much milk I added it was still dry. This recipe needs to be reviewed. Though the flavors were delicious the texture and dryness was less then desirable. Please add a lit more milk, butter, and cook longer.
Lot*
Do you know if non-dairy milk will work? I’m sensitive to cow’s milk, but not to cheese (it’s weird, the fermentation process changes things enough). I usually use rice milk (just water, rice, salt, and a little oil) because I’m also allergic to nuts, but I can also use pure coconut milk. Some recipes, the substitution is fine, others, not so much.
Unfortunately I haven’t tried any non-dairy milks with this method. I would aim for something high in fat, though, so it stays creamy.
I’ve been making this with Almond milk for quite a while now, and I find it works really well. No idea about Rice milk, but I think it might be too thin, so I would try coconut first. I’ve found this recipe is really easy to modify. Mostly, I make as directed (with Almond milk), then add layers of sauteed mushrooms, onions, peas, and cauliflower in a casserole, and put it in the broiler to crisp the top . For a topping, I usually top it with a mix of carmelized onion, mushrooms, cranberries, and panko bread crumbs.
Holy yum to a great, simple meal! This is becoming a staple and replacing blue box in my house. Made this a couple times and loved it. I saw in the comments non dairy milk doesn’t work, has anyone tried a different type of pasta like rice pasta, whole wheat, or lentil pasta? Thanks for this recipe and for your blog. Love the step by step with pics.
I LOVE this dish! I just made it (for the millionth time) but tried monterey jack instead of cheddar. Same spices. OMG delicious. So creamy!
Was skeptical, but came out great. Be sure to watch carefully as it comes to a boil. Stir frequently to keep
from sticking to pan.
I made this today, it was so easy and tasty! I added 1/2 bag frozen broccoli, finely chopped in an effort to get my toddler to eat a vegetable. Totally satisfied my craving for the infamous blue box but I feel a heck of a lot better eating something with such a simple and short ingredient list. Many thanks! I look forward to playing with it.
This was amazing!!! I love how no flour is needed. The mac and cheese was amazingly smooth and creamy. I added spinach, ham and egg.
lol, this is actually disgusting, dont make this. It’s pure awful. Actually, you know what, make it so you’re never curious about this recipe ever again.
This came out perfect. I’m thinking those who it didn’t come out well for missed something along the way. I followed the instructions exactly as far as cooking and I think it a great substitute for the traditional stovetop Mac and cheese. If anyone is contemplating making it due to the comments, I say go for it! It’s delicious. I used freshly grated Colby jack and added a pinch of ground mustard, smoked paprika, and tumeric. Thanks for the recipe!
I love this recipe! I’ve used it multiple times and it always turns out great. I substitute milk for soy milk and it’s still creamy and delicious. My only word of advice is to use unsweetened soy milk so you get more of the savoury flavour from the cheese.
Thank you for this recipe! I was looking for a good Mac and cheese recipe to make with barbecue ribs and this was perfect! The preparation was so easy and fast! I’m going to try some other cheeses and seasonings to mix it up, this will be one I make on a regular basis. Thanks for your recipes, I’m a big fan of your site!
Just gave this a shot!
My biggest suggestion would be to do a quick rinse in water on about half of the pasta. The starch flavour from the whole two cups of pasta is a bit overwhelming and takes over the whole dish. Other than that, I don’t have many complaints!