Simple Creamy Mac & Cheese - 3 Ingredients - One Pot - Stove Top - The Hillbilly Kitchen

Ingredients

• 8 oz Elbow Macaroni (half pound, about 1.5 cups; any short pasta shape works)
• 1 cup Shredded Cheddar Cheese (shredded; can use sharp cheddar, Swiss, Monterey Jack, etc.)
• 2.5 cups Whole Milk (any milk works; can use evaporated, powdered reconstituted, or unsweetened plant‑based milk)
• 0.25 teaspoon Salt (optional; adjust to taste)
• 1 tablespoon Butter (optional; adds richness especially with low‑fat milk)

Instructions

1. Gather and Measure Ingredients

   Measure 8 oz elbow macaroni, 1 cup shredded cheddar, and 2½ cups whole milk. Have salt and butter ready if using.

   Time: PT2M

2. Bring Milk to a Boil

   Pour the milk into the large pot and heat over medium‑high until it reaches a rolling boil, stirring once or twice to keep the bottom from scorching.

   Time: PT5M

   Temperature: Boiling

3. Cook Pasta in Milk

   Add the pasta to the boiling milk, reduce heat just enough to keep a gentle boil, and stir continuously for 6‑8 minutes until the pasta is al dente.

   Time: PT8M

   Temperature: Simmer

4. Check Pasta Doneness

   Taste a piece of pasta; when tender, turn off the heat.

   Time: PT1M

5. Melt Cheese (and Butter)

   Add the shredded cheddar (and butter, if using) to the hot pot. Stir until the cheese is fully melted; do not re‑heat.

   Time: PT2M

6. Adjust Consistency

   If the sauce is too thick, stir in a splash of extra milk until the desired creaminess is reached.

   Time: PT1M

7. Season and Serve

   Season with a pinch of salt and freshly ground black pepper if desired, give a final stir, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

525

Protein

20 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g