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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!More Mac and Cheese Recipes:
- Oven-Baked Mac and Cheese
- 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.
I made this tonight, used shells and doubled the recipe. Awesomesauce!
Jennifer – It might be because the heat is too high? I would suggest turning the heat off as soon as it’s done boiling and before you stir in the seasonings. That way it will have a minute or two to cool off just enough so the cheese doesn’t separate. Hopefully that helps!
Carol – Cute blog! Especially the name. Next time we have a NOLA blogger meet up, I’ll let you know!
Kchamp7 – Sure, I’d be flattered! Thanks!
Hi, my boyfriend and I run a blog at whatcanwecook.wordpress.com, and we’re both trying to learn to cook. We’re about to add a page about blogs we love, and I thought I would give a heads up about putting yours up there. Let me know if this isn’t okay with you! Love your recipes!!!
I can’t wait to try this – I hope it works with Lactaid milk!
Fellow New Orleanian,
Carol
http://www.sazeracsandstilettos.com
I think what the other commenter meant when they said “fuzzy” is what happened to me too. It was sort of grainy like what can happen when you make a regular mac n cheese recipe and the dairy/roux sort of “breaks”.
I used skim milk and followed the directions. Not sure what to try next. I wonder if the preshredded cheese I used had too much non clumping agnet. Any suggestions to keep from getting that grainy texture?
I absolutely love your website. I have made this dish several times. I love how you break everything down by cost. You are speaking my love languages!!!
This was fantastic!!! I added extra paprika, garlic powder, dry mustard powder, and onion powder. My one recommendation is to go EASY on the onion – I was a little heavy handed and it was a bit overpowering. That said I still loved this and will definitely make it again!! Second recipe I’ve tried from here and it was a winner, just like the first (chili cheese beef and mac)!
Made this a second time and used Diana’s tip of adding a cup Of water and cooking with the lid off. This worked perfect for me. I commented above that when I made it the first time it was a little dry. Yummy!!
Very easy. I found it needed more milk as mine turned out a little dry. Very good. Thank you!!
It is Food on Friday time at Carole’s Chatter. This week it is all about cheese. It would be great if you would link this post in to Food on Friday
The recipe certainly was easy, but mine ended up tasting rather starchy.
Thanks for the recipe! Love your quick, cheap, simple recipes.
I will always try a new recipe for mac and cheese! Yum!
this is revolutionary….. mac and cheese that’s not horrible for you?? you’re a goddess. I made mine with sauteed onions and mushrooms. yum!
Mushrooms and green onions…..why didn’t I think of that?
Hi Beth,
I tried this over the weekend and it worked really well. I can’t believe this method hasn’t been covered more!
I have a few recommended changes you may want to consider trying:
The first is to add 2 tbsp of butter. It not only adds flavour, but it will help contribute to the “roux”.
The second is to add about a cup or so of water, and then just leave the lid off. This way, you can stir more frequently and you don’t accidentally get pasta stuck to the bottom of the pot.