When I first came across this recipe for Three Ingredient Macaroni and Cheese on She Makes and Bakes, I didn’t think too much of it. After all macaroni and cheese is technically just noodles and cheese right? You could potentially even make it to be two ingredients, but all the other ingredients make it creamier, add flavor depth, etc.
I became more intrigued once I read the recipe though because rather than boiling the noodles in water, you cook them in milk and then add in the melted cheese. I was really curious what cooking the noodles in milk would do to the dish. Plus not having to add all the other ingredients made this recipe seem more manageable during my busy weekend. Cooking the noodles directly in the milk also cuts down the number of steps in the typical stove top macaroni and cheeserecipe dramatically.
One thing I learned the hard way is that you really have to be at the stove the entire time because with the noodles boiling in only 2 cups of milk, it’s really easy for the noodles to stick to the bottom and burn.
Cooking the noodles in milk really did make a difference. The noodles seemed creamier, and there was another dimension to the flavor. I didn’t think that this could replace some of my favorite stove top recipes that take a little more time and more ingredients, but it was fun to try and it would come in handy when you need some quick and simple and have a huge craving for mac and cheese.
Four Ingredient Macaroni and Cheese
Yield: 25 mins
Prep Time: 5 mins
Cook Time: 20 mins
2 cups elbow macaroni
2 cups skim milk
1 1/2 cups shredded cheddar cheese
1 tsp mustard powder
Bring milk. mustard powder and macaroni to a simmer/low boil in a saucepan and cook for about 20 minutes until noodles are al dente or to desired doneness. Stir constantly and make sure noodles do not stick to bottom. Remove from stove and add in cheese and stir until cheese is completely melted. Serve warm.
Adapted from She Makes and Bakes