Miracle Mac and Cheese - One Pot, Fast and Easy - Budget Bytes (2024)

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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.

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 Idon’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 anew 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 theWill 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.

More Mac and Cheese Recipes:

• 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.