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:
- 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 used farfalle, and instead of cheddar I did a mixture of shredded mexican style cheese and shredded jalepeno jack. The texture is perfect.
I used farfalle, and instead of cheddar I did a mixture of shredded mexican style cheese and shredded jalepeno jack. The texture is perfect.
This was good but I should have read the instructions more carefully. I’ll be more careful not to boil the milk too much next time. I waited for the milk to boil before adding the noodles.
Next time I’ll read the instructions more carefully!
Thanks for the awesome recipe – I made this two nights ago, and then tonight decided to experiment – I used shells instead of elbows, only added salt and pepper for spices, 1 cup shredded mozzarella cheese and approximately 2oz worth of frozen spinach (defrosted and added to the pasta about half way through the simmer).
Has anyone tried freezing portions of this?
Yummy! I have a killer Mac and cheese recipe I should share sometime. Thanks for linking up at on the menu Monday Pinteresting ideas edition. :)
This looks so easy! I don’t eat mac n cheese but Dru loves it and the recipe I usually makes takes forever. Especially for something I don’t really eat so I’m totally trying this. Although it seems a little too easy to be true. Anyway glad I found this one.
Ashley
Thank you so much for this delicious recipe! Just made it last night and added some steamed broccoli (you know, to be healthy haha). It was perfect!
Thank you again!!
This is amazing! I’m going to be making this from now on for my girls!! Move over ghetto processed mac and cheese! Miracle mac & cheese to the rescue!! Thank you! You’re an amazing lady! I can’t wait for your book!!
Why does it have to be “ghetto?” Why can’t it be trailer park? Or why do you have to use any kind of racial insult at all? Just wondering.
Thank you, this was awesome!!!:)
I made it with Whole Wheat pasta and low fat cheese. It was STILL good!
I quickly scanned the ingredients and when it was done thought you has sirracha sauce in it -you didn’t, but I tried it, and that was good too!
Perfect meal for when I am to tired to cook my darlings a meal at night. Thanks!
Barb
Delicious!!! Easy!!!! I used penne, that’s what I had. Extra sharp cheddar, 2% milk. A little prepared Dijon. Pepper, no salt. No salt needed. However, it doesn’t serve 4! I gobbled up half and looked longingly at the other half…decided to post while I let my conscience take hold:-) A terrific single gal recipe. Will definitely be making again.
Thanks for a great recipe! I don’t know why, but I never would have thought to cook it in milk! One of those “DUH!!!” moments!!!!!
Hi Beth,
What a wonderful recipe! I have celiac and it came out just perfect with brown rice macaroni noodles. Made it exactly as written and just like the other Canadian poster Autumn, I did use the additional .25 of a cup just like you suggested.
The sauce was just a creamy dream, and my husband gobbled it up saying ‘that was the easiest comfort food you have ever made’. He sits in our kitchen to keep me company and he was just getting settled in when it was already done lol.
Made this for the second time this morning when I woke up with a craving for mac and cheese. This time I added dry mustard instead of the dijon and frozen peas. Excellent!