3 Ingredient Mac and Cheese

mac

This has become a new staple at our house. It’s so easy to make and only takes 3 things!

What you need:

  • Cheese
  • Cream
  • Noodles

Cook up the noodles and drain them. I usually use elbow macaroni but if you have another kind of hand instead, just use that. The amount of noodles you make will depend on how much cream and cheese you will add. I usually make about 3/4 bag of noodles and I add around 1/4 c. cream and 1 1/2 c. cheese. Add in the cream and stir and then add in the cheese. I like to use a nice extra sharp cheddar(I use Tillamook Cheese). Stir in the cheese well, the hot noodles should melt it until it’s nice and smooth. You may need to add a little salt for flavor. That’s it! enjoy!

Here’s a recipe for a Baked Macaroni and Cheese dish if you want something a little more involved.

 

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12 Comments

  1. This sounds yummy, but could you be a little more specific about the amount of noodles and the type of cream. Do you use half and half or whipping?

    Thanks,

    Lynn

  2. this is the way I grew up eating mac n cheese. I also make it with spaghetti noodles and my oldest son and I love it..

  3. I love this idea! I also do a throw together Mac and cheese!
    I grew up with this one!
    2 boxes GF elbows
    2 Tb butter
    8 cups cheese
    1-2 cans diced tomatoes ( I prefer plain diced but have used seasoned)
    How many depends on how much you and your family like tomatoes!

    Cook noodles as directed on box.
    Once noodles are cooked stir in 2 TB of Butter then layer noodles, cheese and tomatoes in a deep casserole dish. Last layer should be cheese.
    Cook in oven for 15-20 mins Cheese on top will be slightly browned.
    Oh so good! Serious comfort food for me! Hope someone enjoys this recipes as much as my family does!

  4. I’m always trying different home made mac & cheese recipes. The one thing I have a hard time with is getting the cheese to melt into a smooth sauce. I wind up with stringy lumps. I’ve used already grated cheddar or block cheddar that I grated. I stir and stir but never get a smooth sauce. What am I doing wrong?

    1. Only simmer a cheese sauce.
      Never let the sauce boil or it will separate.
      Use block cheese for sauces instead of pre-grated cheese.
      Pre-grated cheese works well when placed on top on top of dishes to melt. It doesn’t melt as well in sauces as block cheese does in my experience. It may be the coating that is used to keep the grated cheese from clumping.

  5. I grew up in South Dakota and understand how you only have a narrow window of opportunity to get things done before winter as the heat and humidity play a factor in when you can do projects like painting etc. I live over the border in Minnesota now close by and have noticed the shortened and earlier growing season due to the greenhouse effect. Recipes that can be done in the crockpot and give off less heat are a good idea. The South Dakota prairie Is a harsh but beautiful land and will grow you spiritually as you learn to live with the wind and weather and thrive there. It really changes you. So glad Im from the Prairie of South Dakota. You really have to experience it to understand it. Your blogs bring it all back. Thank you.