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+ servings

Easiest Stovetop Macaroni and Cheese

This 15-minute, one-pan macaroni and cheese is just as easy as from the box but so much better!


  • 1 lb macaroni or other short pasta (455 grams)
  • 12-oz can evaporated milk (360 ml)
  • 2 large eggs
  • 1 lb sharp cheddar cheese , shredded (see Notes) (455 grams)
  • 8 ounces American cheese , cubed (see Notes) (225 grams)
  • 1 tablespoon cornstarch
  • ½ cup butter , cubed (113 grams)
  • Salt , to taste


  • Cook macaroni or pasta in a pot of boiling salted water until al dente (look for time recommendations on box). Drain.
  • While macaroni is cooking whisk together evaporated milk and eggs. In a separate bowl , toss together the shredded cheddar, cubed American, and cornstarch.
  • Return drained pasta to pot and set over medium low heat. Add butter and stir until melted.
  • Add evaporated milk mixture and cheese mixture and stir until cheeses are melted and sauce is smooth, about 3-4 minutes.
  • Taste and add salt as needed.
  • You can use any good melting cheese, such as American, cheddar, Jack, Fontina, Swiss, Gruyere, Muenster, provolone, or young Gouda, or a combination of multiple cheeses. Stay away from aged cheeses as they have low moisture and won't melt as well.
  • I couldn't find any block American cheese. Instead I used pre-sliced (but not individually wrapped) and gave it a rough chop.
  • To reheat, combine in a pot with a few tablespoons of milk over medium low heat and cook, stirring gently, until smooth. To reheat in the microwave, add a few tablespoons of milk and warm in 30 second intervals, gently stirring after each.
Recipe from The Food Lab via Serious Eats.


Sodium: 793mg, Calcium: 670mg, Vitamin C: 1mg, Vitamin A: 1081IU, Sugar: 5g, Fiber: 1g, Potassium: 291mg, Cholesterol: 137mg, Calories: 578kcal, Saturated Fat: 21g, Fat: 36g, Protein: 25g, Carbohydrates: 40g, Iron: 1mg
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