4 Ingredient “Mac” n Cheese
If you're looking for a super simple, crowd-pleasing mac n cheese recipe, look no further! This recipe actually uses penne pasta, but you can use any noodle you want. Some of our favorite noodle recommendations are in the note at the end of the recipe. But be aware… If you make this for a crowd, there will be no leftovers 😭
Servings: 8 people
Ingredients
- 16 oz. penne pasta
- 16 oz. velveeta cheese block
- 1 cup heavy whipping cream
- 1/4 cup milk
- to taste black pepper, crushed red pepper, cayenne, and/or hot sauce optional
Instructions
- Cook pasta according to package directions.
- While your water is heating up, cut the Velveeta into chunks. Put them in a microwave-safe bowl with the heavy cream and milk. Cook for 1-2 minutes.
- Give the cheese mixture a stir (the cheese will still be chunky), then return it to the microwave and cook for another minute.
- Continue cooking the cheese at 1-minute (or less) intervals, stirring after each cook time ends, until the cheese is fully melted and mixed with the milks.
- When the pasta is finished cooking, drain it, return it to your pot, and stir in the cheese mixture. Enjoy!
- If you like your mac and cheese with a little kick, add in black pepper, crushed red pepper, cayenne, and/or hot sauce to your liking.
Notes
Penne pasta is not the only option here. Some of our other favorite noodle options are macaroni, ziti, cavatappi, small shells, and rotini. If you use a smaller noodle (like macaroni) you can get away with adding additional noodles (20-24 oz.) Just be careful to not use a noodle that will hold too much sauce (like rigatoni). I tried that once and it was not an enjoyable experience… but to each their own I guess.
Also, the sauce will get thicker as it sits. Just add a little milk to thin it out. If you end up with leftovers and put them in the refrigerator, you’ll end up with a cheese/noodle brick. Have no fear! Just add a little milk before or after you reheat them and you’ll end up with a perfectly creamy sauce once again 🙂
