I made a famous chef's 3-ingredient mac and cheese, and it rivaled the classic boxed version

The prep for the 3-ingredient recipe was as easy as it sounded.

First I wanted to try this three-ingredient recipe by chef J. Kenji López-Alt.

I was intrigued by how straightforward it was, and it actually called for fewer ingredients than the boxed variety.

The first two ingredients were expected — quality mild- or medium-cheddar cheese and elbow macaroni.

The unique ingredient here was evaporated milk. López-Alt explained in the recipe that it's necessary because "it contains protein micelles, which help keep an emulsified sauce smooth and creamy."

Once I gathered everything, the only prep for this dish was shredding the cheese.

I've never cooked mac and cheese in a skillet, so I was excited to see if it made a difference.

When it was time to put this mac and cheese together, I noticed it called for a skillet rather than a regular pot. The instructions said to pour the noodles in and add just enough cold water to cover the pasta.

According to López-Alt, the minimal amount of water concentrates the starch from the pasta, which helps the cheese form a cohesive sauce.

Once I brought the water to a boil, I quickly added the evaporated milk and reduced the heat to low. Then I added the cheese and kept stirring for an additional two minutes until it melted and formed a uniform, creamy mixture. 

At this point, I think I accidentally messed up the recipe a little bit. While prepping the boxed mac and cheese, I left the three-ingredient version in the skillet.

The stove was off, but the residual heat continued to cook the dish a little. Unfortunately, the creamy sauce started to coagulate and clump up slightly.

My advice for anyone trying this recipe is to immediately transfer it into a bowl once everything is combined.

Everything came together in under 10 minutes, and the final results were tasty.

Aside from my error, this recipe was easy to put together and my meal was on the table in less than 10 minutes.

All three ingredients were super simple, and when they were blended together, they complemented each other while still shining individually. 

The macaroni had a pleasant al-dente bite to it, and every pasta piece was coated in the silky sauce.

The cheese had an assertive funky twang that was a perfect counterbalance to the overall rich texture of the dish.

Although I couldn't necessarily taste the evaporated milk, it was the necessary catalyst to ensure that all the ingredients melded together.

Next I returned to my favorite nostalgic box of mac and cheese.

I enjoyed the three-ingredient recipe, but I couldn't ignore that the boxed version was far cheaper. It cost me about $15 for the homemade recipe and only $1.50 for the box.

I should also note that I hadn't eaten the boxed variety in about 15 years, so I was curious to see if it tasted just as I remembered it. 

Throwing everything together was pretty much foolproof.

First, I filled a pot with about 6 cups of water and brought it to a boil. Then I dumped the noodles in and allowed them to cook for six to eight minutes, as directed.

I honestly thought this was far too long — especially because the noodles were small and thin — and I was concerned that the pasta would end up overcooked and mushy. But I didn't want to deviate from the instructions, so I just opted for the six-minute cook time. 

Once the pasta was done, I strained out the water and put the noodles back on the stove on medium-low heat. I added the skim milk, cheese packet, and tablespoon of margarine.

The pasta turned neon orange as I stirred everything together, and I quickly poured the mixture into a bowl to avoid cooking it longer than necessary.

The boxed mac and cheese didn't have an incredible flavor or texture, but it was comforting.

The boxed mac and cheese's flavor was one-note, and the noodles were very soft. It almost felt like I was spooning through porridge. 

Although the mixture was creamy, it wasn't very thick, which made the dish taste a little watered down. 

But despite these less-than-appetizing aspects, it was still a nostalgic, comforting dish.

I don't think there's a fair way to compare these varieties, but they were both enjoyable.

There were drastic differences between the two dishes in terms of appearance and taste. The three-ingredient mac and cheese offered complexity and nuance, and the boxed variety's flavor and texture fell a little flat.

In terms of prep, both recipes required about the same number of utensils, tools, and bowls, and cleanup was relatively quick and easy for both as well.

But to be honest, it wouldn't be fair to declare one dish as superior over the other because one was made using high-quality ingredients and the other came from a cheap box mix.

From a gourmand's perspective, López-Alt's creation would win hands down for its sophisticated profile. But if I was trying to pick a universally non-offensive tasting dish to appeal to the masses, I would defer to the boxed variety.

Plus the boxed mac and cheese's user-friendly appeal makes it a great base for customizations, like added leftover veggies and meat.

Ultimately, I think both mac and cheeses have their time and place.

If I'm feeling fancy, I'll make López-Alt's recipe. But if I want something cheap and nostalgic, I'll be happy with the boxed mac and cheese.