This Easy Homemade Mac and Cheese Recipe is made in one pot on the stove top with just a few simple ingredients like evaporated milk, eggs, and cheese.
Easy Homemade Mac n Cheese
If there is one recipe on my site that you need to make, it’s this one. This is the best go-to macaroni and cheese recipe ever. I have been making it over and over again for years and we love it.
Here’s what I love about this mac and cheese recipe:
- It takes less than 20 minutes to make, start to finish.
- Made in one pan which means less dishes to wash.
- You can change up the cheese to what you like or have on hand.
- It’s made with pretty basic ingredients that I have on hand all of the time (I keep evaporated milk on hand in my pantry just for this recipe).
- It’s creamy, delicious, no bake, and easy!!!
So many reasons and that’s not even all of them. Your kids will eat it, it’s a great meatless meal, and once you make it a few times, you won’t even need a recipe because the ingredients list is so short.
Make it! Make it! Make it!
Tips and Tricks for Making the Best Homemade Mac and Cheese:
- The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and as the macaroni absorbs it.
- Feel free to use a different cheese or a combination of different cheeses to change things up a bit. My go-to is always classic sharp cheddar cheese.
- You can use different shaped pasta; just be sure to cook it to al dente (slightly undercooked) before draining and adding additional ingredients.
- This is best made and eaten right away. It’s ok as leftovers and reheated, but hot off the stove is when it’s best.
The Best Cheeses to Use in Your Homemade Mac & Cheese:
- Classic sharp cheddar is always a crowdpleaser.
- Gruyere melts beautifully and is extra smooth.
- Smoked Gouda lends meaty flavor (minus the meat).
- Monterey Jack is mild and pleasing with creamy results.
- Aged cheddar mixed with Parmesan is always a win.
- Pepper Jack adds a subtle heat without too much spice.
Easy Homemade Mac and Cheese
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
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Pin RecipeDescription
Easy homemade mac & cheese recipe made in one pot on the stovetop with just a few simple ingredients like evaporated milk, eggs & cheese. A dinner favorite!
Ingredients
- 3 cups macaroni or medium-sized shell noodles
- 2 eggs
- 1 (12 ounce) can evaporated milk
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 3 cups cheddar, shredded (the sharper the better – I like Cabot Seriously Sharp)
Instructions
- Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
- Meanwhile, mix together the eggs, half of the evaporated milk, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
- Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
- Season with salt and pepper to taste.
Notes
- The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and the macaroni absorbs it.
- Feel free to use a different cheese or a combination of different cheeses to change things up a bit. My go-to is always classic sharp cheddar cheese though.
- You can use different shaped pasta; just be sure to cook it to al dente (slightly undercooked) before draining and adding additional ingredients.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: homemade mac and cheese recipe, easy mac n cheese recipe, quick mac n cheese recipe
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Seriously friends, I can’t wait for you to make this one and let me know how much you love it. It’s simple comfort food that is always a hit with a family. Enjoy from my kitchen to yours!
located at the bottom of the comment area.
Have a question. Instructions state use half of the ingredients. Are we supposed to use the whole cheese 3cups and evaporate milk 1 can or not?
Number 4 is where is says to add the remaining milk and cheese! So yes, for sure us all that is listed in the ingredients. You’ll love it! I can’t wait for you to try it.
So easy, so good. The entire pre K class loved it! I did swap out the condensed milk with regular milk and added a little flower. Also I used an organic grated American “cheddar” my kids already knew but dropped in slithers of real swiss Gruyere fo teachers. Thanks for the non-breadcrumb recipe!
★★★★★
Yay! I love when people make and love this recipe as much as I do because it’s for sure one of the top 5 that I make the most out of the 1500+ recipes on my site. Happy mac and cheese making!!
Made this for the grandkids and they LOVED it! I didn’t have evaporated milk so I used whole milk and it turned out so smooth and creamy. And plus plus so easy to make-this is a keeper for a quick And delicious Mac-n-cheese!
★★★★★
I love that! And thank you for letting us know it worked well with whole milk, it’s always nice to know what substitutions worked well!
I am interested in this recipe but I am wondering about the eggs. Are they necessary? What is the purpose for the eggs? Do you ever have trouble with the egg scrambling in the sauce? This recipe is almost an exact replica of the one I use for baked mac & cheese except instead of egg I use cornstarch and theres also water added. Thanks for your time!
The eggs just as as a thickening agent and make it creamy. I have never had issues with the eggs curdling or cooking in the sauce when I mix them in the milk first. I do think they are necessary or the pasta would just be thin. I think that the cornstarch idea might work fine though, I think it’s worth a try!
This must be why I just bought a 2lb block of sharp cheddar! Gonna try it!
★★★★★