This Mac and Cheese Recipe is an easy and creamy recipe, which is made with American cheese and evaporated milk. It’s the ultimate comfort food recipe, ready in about 20 minutes.
Jump to RecipeMac and Cheese Recipe Ingredients Recipe
- 16 oz elbow macaroni
- 12 oz block American cheese, cubed
- ¾ cup evaporated milk
- ⅓ cup pasta water (scoop this before draining)
How To Make Mac and Cheese Recipe
- Boil the Pasta: Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente.
- Reserve Water: Just before draining, carefully scoop out ⅓ cup of the starchy pasta water and set it aside. This water is the secret to a smooth sauce.
- Melt the Sauce: Drain the pasta well and return it to the hot pot. Turn the heat down to low. Immediately add the cubed American cheese, the evaporated milk, and the reserved ⅓ cup of pasta water.
- Stir and Serve: Stir continuously over low heat for 3-5 minutes. The cheese will melt, and the evaporated milk and pasta water will combine to create a perfectly smooth, creamy, and glossy sauce that clings to every noodle. Serve immediately.
Recipe Tips
- Why use American cheese? American cheese (especially from a block or the deli counter) contains sodium citrate, an emulsifying agent. This is what makes it melt perfectly smooth without breaking or becoming grainy, which is essential for this simple sauce.
- Why use evaporated milk? Evaporated milk has less water and more protein than regular milk. This gives the sauce a rich, velvety texture that regular milk can’t replicate without a flour-based roux.
- Don’t skip the pasta water! The starch in the pasta water is a key ingredient. It helps the cheese and milk emulsify into a stable, glossy sauce that sticks to the pasta instead of pooling at the bottom of the bowl.
- Can I use other cheeses? You can, but you should use them in addition to the American cheese, not as a replacement. American cheese is the “engine” that makes the sauce smooth. You can add ½ cup of shredded cheddar or Gruyère along with it for extra flavor.
What To Serve With Mac and Cheese Recipe
This is a classic American side dish, but it’s also a great simple main course. It pairs perfectly with:
- Fried Chicken
- BBQ Pulled Pork
- Roasted Broccoli or Green Beans
- A simple, crisp green salad
- Sautéed Hot Dogs (a kid-friendly classic!)
How To Store Mac and Cheese Recipe
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: This style of mac and cheese reheats beautifully. Place it in a small pot over low heat with a splash of milk. Stir gently until it’s hot and creamy again. Freeze: Freezing is not recommended, as the sauce texture can become watery when thawed.
Mac and Cheese Recipe Nutrition Facts Recipe
(Per serving, assuming 6 servings)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 980mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 21g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but the block-style American cheese (like Velveeta) or deli-sliced American cheese (like Land O’Lakes) will melt into a much creamier, better-tasting sauce.
You can try, but the sauce will be much thinner. Evaporated milk is the key to that signature creamy texture. If you must use regular milk, start with ½ cup and be aware it won’t be as rich.
This almost never happens with American cheese. If it did, your heat was likely way too high. This entire sauce-making process should happen over gentle, low heat.
Mac and Cheese Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings5
minutes15
minutes480
kcalThe easiest, creamiest, 4-ingredient stovetop mac and cheese you will ever make.
Ingredients
16 oz elbow macaroni
12 oz block American cheese, cubed
¾ cup evaporated milk
⅓ cup starchy pasta water (reserved from cooking)
Directions
- Boil the elbow macaroni in salted water until al dente.
- Just before draining, reserve ⅓ cup of the starchy pasta water.
- Drain the pasta well and return it to the hot pot.
- Turn the heat to low. Immediately add the cubed American cheese, evaporated milk, and reserved pasta water.
- Stir continuously over low heat for 3-5 minutes until the cheese is completely melted and the sauce is perfectly smooth and creamy.
- Serve immediately.
Notes
- Use block American cheese (like Velveeta) or deli-sliced American cheese for the smoothest melt.
- Do not skip reserving the pasta water; it’s the key to the sauce’s texture.
- Keep the heat low when melting the cheese to ensure a creamy, non-grainy sauce.
