Easy, Creamy 5-Ingredient Mac and Cheese

I love mac and cheese! Not just as a busy mom, but as a person who likes easy meals that are simple, creamy, and comforting. I think every kitchen should have a go-to boxed version and a back-pocket homemade one. This five-ingredient mac and cheese is mine.

On nights when we get home late and our favorite box isn’t in the pantry, this one-pot recipe is my savior. It cooks in about the time it takes to boil water and only dirties a single pot (and no strainer!). Here’s how to do it.

There are a lot of shortcut ways to make your mac and cheese extra creamy. You can add cream cheese or evaporated milk, heavy cream or extra butter. But this version is smarter: It uses the pasta’s own starch to make a creamy and thick sauce for the macaroni.

Instead of draining the pasta and adding starchy water back to the pot, the pasta is cooked in a precise amount of water and milk. As it cooks, the pasta soaks up most of the liquid and releases a little starch into the remaining liquid. Off the heat, you’ll add some shredded cheese, butter, salt, and pepper, which will combine with the starchy liquid to create a super-creamy cheese sauce.

Sharp cheddar cheese is my favorite for flavor, but my kids seem to prefer a 50/50 mix of cheddar and Colby Jack. Use what you’ve got on hand (but skip the pre-shredded stuff, as it can get grainy in the hot macaroni).