Easy Stovetop Mac and Cheese

Name: Easy Stovetop Mac and Cheese (One Pot)
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz macaroni pasta; 1/8 tsp salt; 4 cups water, or just enough to cover pasta; 12 oz evaporated milk; 3 cups sharp cheddar cheese, shredded

This easy stovetop mac and cheese uses a no-flour technique with evaporated milk and starchy pasta water to create a velvety cheese sauce in one pot. It's ready in 15 minutes and requires just four ingredients.

🌍American 🏷️Mac and cheese 🏷️Stovetop mac and cheese 🏷️Easy mac and cheese 🏷️Comfort food Cheesy

🏷️

🏷️Pasta

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TikTok

Total

14 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

12 oz macaroni pasta
1/8 tsp salt
4 cups water, or just enough to cover pasta
12 oz evaporated milk
3 cups sharp cheddar cheese, shredded

5 Ingredients

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Instructions

1
In a pot or large skillet, combine the macaroni pasta, salt, and just enough water to cover the pasta.
2
Bring to a simmer over medium-high heat. Cook for 7-9 minutes, stirring often, until the pasta is al dente and most of the water has been absorbed. Ensure some starchy liquid remains.
3
Pour in the can of evaporated milk and stir to combine.
4
Bring the mixture back to a gentle simmer, stirring occasionally.
5
Add the shredded sharp cheddar cheese to the pot.
6
Stir continuously until the cheese is fully melted and the sauce is velvety, cheesy, and perfectly smooth.
7
Serve immediately.

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Tips & Notes

Pro tips

Reserve 1 cup of starchy pasta cooking water before draining—the starch helps thicken the sauce and prevents it from becoming too thick
Add the cheese off the heat or at very low heat, stirring constantly, to prevent the sauce from turning grainy
Use freshly shredded sharp cheddar rather than pre-shredded; anti-caking agents can make the sauce gritty
Taste and adjust salt carefully—evaporated milk and sharp cheddar already add saltiness

Substitutions

Sharp cheddar → gruyere or fontina (milder flavor; blend with cheddar for best results)
Evaporated milk → heavy cream mixed with whole milk (1:1 ratio; adjust thickness as needed)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess.

Common Questions

Why does this recipe use evaporated milk instead of regular milk?

Evaporated milk is thicker and creamier than regular milk, creating a richer sauce without needing cream or flour. It also won't curdle as easily over heat.

Can I use a different type of cheese?

Yes, but sharp cheddar works best for flavor. You can blend in other cheeses like gruyere or fontina, but avoid pre-shredded cheese with anti-caking agents when possible.

What if my sauce turns grainy?

Grainy sauce usually means the cheese overheated or the milk temperature dropped too quickly. Keep the heat low-to-medium, add cheese off heat if possible, and stir gently until melted.

How do I make this ahead?

Cook the pasta and make the sauce separately, then combine just before serving. Store cooked pasta and sauce in separate containers for up to 3 days and reheat gently with a splash of milk.