This 4-ingredient mac and cheese is an easy stovetop recipe made with elbow macaroni, heavy cream, shredded cheddar, and American cheese.
Creamy mac and cheese is timeless comfort food. This recipe strips the process down to the essentials so you can make a rich, velvety pasta without a roux, without flour, and without fuss.
With just four main ingredients (plus salt and pepper), this one-pot stovetop version comes together quickly and yields a comforting, cheesy dish that’s perfect as a vegetarian main, a side, or a family favorite weeknight dinner.
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Serve it as-is for a satisfying vegetarian meal, or pair it with protein like roasted chicken thighs, pulled pork, or BBQ meatballs. It also makes a great side to grilled chicken or steak and pairs well with a crisp green salad.
Recipe Highlights
- Easy: No roux or flour—this is a one-pot, stovetop mac and cheese made with simple steps.
- Minimal ingredients: Only four main ingredients (plus salt and pepper).
- Fast: Ready in about 15 minutes, perfect for busy weeknights.
Ingredients
- Elbow macaroni: Uncooked. Any small pasta shape like shells works well.
- Heavy cream: Adds richness and a silky texture. You can substitute half-and-half or evaporated milk if needed (results will be slightly less rich).
- Shredded cheddar cheese: Sharp cheddar provides flavor and color. Freshly shredded cheddar melts best.
- American cheese: Adds smooth creaminess and helps create a cohesive sauce.
- Salt and pepper: To taste.
See the recipe card for exact quantities and servings.
Instructions
Place the uncooked elbow macaroni in a large pot and add just enough water to cover the pasta. Salting the water helps season the noodles and encourages a starchy liquid that improves the final sauce.
Bring the pot to a low boil over medium heat. Stir frequently and cook until the pasta is nearly al dente — it should still have a little bite because it will finish cooking in the cream. Most of the water will be absorbed or evaporated at this point.
Pro tip: Test the pasta as it cooks. Avoid overcooking since the noodles will continue to soften when simmered in cream and when you finish the dish off the heat.
Stir in the heavy cream and lower the heat to maintain a gentle simmer. Stir continuously as the pasta finishes cooking and the liquid reduces. The cream will be partially absorbed and will form the base of the sauce.
Once the pasta is cooked to al dente and the cream has reduced, remove the pot from the heat.
Add the shredded cheddar and the American cheese slices. Season with salt and freshly ground pepper. Stir until the cheeses melt and the sauce becomes smooth and slightly thick.
The sauce will thicken further as the pasta cools. If it becomes too thick, stir in a splash of cream or a little milk to loosen it. Serve warm.
Pro tip: Separate American cheese slices before adding so they melt faster and more evenly — tuck a few slices beneath the hot noodles to help them dissolve.
Substitutions and Variations
- Cheese: Mix cheeses to vary flavor — white cheddar, mozzarella, Monterey Jack, or Parmesan can be added or substituted for sharp cheddar.
- Dairy: Heavy cream yields the richest sauce. Use half-and-half or evaporated milk for a lighter result; whole milk works too but will be thinner.
- Flavor boosters: A pinch of mustard powder brightens the sauce. Add hot sauce, red pepper flakes, or chili powder for heat.
- Add-ins: Stir in cooked bacon, diced ham, shredded chicken, or pulled pork to make it a heartier main dish.
- Gluten-free: Use gluten-free pasta and confirm cheese and dairy are gluten-free. Cooking times for pasta may vary.
Pairings
This mac and cheese pairs well with grilled or roasted proteins like chicken, pork, or steak, and also complements a fresh green salad or steamed vegetables for a balanced meal.
Equipment
Because this is a one-pot recipe, all you need is a large pot or Dutch oven that gives the pasta room to cook and the sauce room to reduce.
Storage
Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for 3–4 days. To freeze, portion into freezer-safe containers or bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop. Note that reheated mac and cheese may be slightly softer and the sauce may separate compared to freshly made.
Top tip
Stir frequently while the pasta cooks to prevent sticking and to keep the starch distributed in the liquid—this helps create a creamier sauce.
FAQ
Yes. Heavy cream can be heated to a simmer or brief boil, but watch it closely. Overheating or prolonged high heat can cause separation or curdling. Heavy cream is more stable than lower-fat dairy.
Traditional mac and cheese often uses pasta, cheese, milk or cream, butter, and sometimes flour for a roux. This simplified stovetop version uses pasta, heavy cream, shredded cheddar, and American cheese for a quick, creamy result.
📖 Recipe
4-Ingredient Mac and Cheese
Ingredients
- 1 lb elbow macaroni uncooked
- 1-½ cups heavy cream
- 2 cups shredded cheddar cheese
- 8 ounces American cheese about 12 slices
- salt and pepper to taste
Instructions
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Pour the uncooked elbow macaroni into a large pot and add just enough water to cover. Salt the water.
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Bring to a low boil and cook, stirring frequently, until the pasta is nearly al dente and most liquid has reduced.
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Add the heavy cream, reduce to a gentle simmer, and stir continuously until the noodles finish cooking and the liquid reduces.
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Remove from heat, stir in shredded cheddar and American cheese, and season with salt and pepper. Mix until smooth. If the sauce is too thick, add a splash of cream or milk.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze in portioned containers for up to 3 months.
Reheating: Thawed or refrigerated mac and cheese may be softer and the sauce can separate; reheat gently and stir in a little cream if needed.
Nutrition
Carbohydrates: 44g
Protein: 20g
More 5-Ingredients-Or-Less Recipes
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5-Ingredient Berry Cobbler with Cake Mix
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3-Ingredient Strawberry Dump Cake
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Cream Cheese and Salsa Dip
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One Pot Taco Mac and Cheese
