8 Easy 3-Ingredient Recipes

Whether you're a seasoned chef or a kitchen novice, you'll find that cooking doesn't always require a long list of ingredients to create something delicious. You'll discover how just three simple components can transform into satisfying meals and treats that taste like they're far more complex. From creamy mac and cheese to buttery salmon, these eight recipes will show you how to maximize flavor while minimizing your grocery list – and you won't believe what's up first.

Simple 3-Ingredient Mac and Cheese

3-ingredient mac and cheese is a simplified version of the classic comfort food that delivers the same creamy, satisfying results without the complexity of traditional recipes. This bare-bones approach strips away unnecessary ingredients while maintaining the essential elements that make mac and cheese a beloved dish.

The key to successful 3-ingredient mac and cheese lies in selecting the right type of cheese and properly timing the cooking process. When these elements come together correctly, the result is a velvety, rich pasta dish that rivals more complicated versions.

• 16 oz elbow macaroni
• 2 cups whole milk
• 8 oz sharp cheddar cheese, shredded

Cook the macaroni in a large pot of salted water according to package directions until al dente. Drain the pasta but don't rinse. Return the pasta to the pot over medium-low heat and add the milk. Stir constantly until the milk begins to simmer, about 2-3 minutes.

Add the shredded cheese gradually while stirring continuously. Continue stirring until the cheese completely melts and the sauce becomes smooth and creamy, approximately 3-4 minutes. Remove from heat once desired consistency is reached.

For best results, use freshly shredded cheese rather than pre-shredded varieties, as fresh cheese melts more smoothly and creates a better texture. If the sauce becomes too thick, gradually add small amounts of warm milk to reach desired consistency. The mac and cheese will continue to thicken as it cools, so serve immediately for optimal creaminess.

No-Bake Peanut Butter Cookies

No-bake peanut butter cookies are a perfect treat for those hot summer days when turning on the oven sounds like torture. These simple yet satisfying cookies combine the rich, creamy texture of peanut butter with just the right amount of sweetness, creating a delightful snack that both kids and adults will love.

What makes these cookies particularly special is their incredible simplicity – requiring only three ingredients and no baking time. The preparation process is so straightforward that it's an ideal recipe for introducing children to cooking or for whipping up a last-minute dessert for unexpected guests.

In a large microwave-safe bowl, combine peanut butter and honey. Heat the mixture in the microwave for 30-45 seconds until warm and easily stirrable. Stir the mixture until smooth and well combined. Add the oats to the warm peanut butter mixture and mix thoroughly until all oats are evenly coated.

Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto a parchment-lined baking sheet. Press down slightly with a fork to create a classic cookie pattern if desired. Place the baking sheet in the refrigerator for about 30 minutes or until the cookies are firm.

For best results, store these cookies in an airtight container in the refrigerator for up to one week. Natural peanut butter can be used but may result in a slightly looser texture – if this happens, add extra oats one tablespoon at a time until the desired consistency is reached. The cookies can also be frozen for up to three months, making them perfect for advance preparation.

• 1 cup peanut butter
• 1/2 cup honey
• 2 cups old-fashioned oats

Classic Banana Pancakes

The key to perfect banana pancakes lies in using properly ripened bananas – they should be yellow with brown spots, which indicates peak sweetness and optimal texture for mashing. This recipe creates light, fluffy pancakes with a subtle banana flavor that pairs wonderfully with maple syrup or honey.

• 2 ripe bananas
• 2 large eggs
• 1 cup all-purpose flour

Mash the bananas in a large mixing bowl until smooth with minimal lumps. Add the eggs and whisk until well combined. Gradually add the flour while stirring until a thick, smooth batter forms. If the batter appears too thick, add 1-2 tablespoons of water to achieve the desired consistency.

Heat a non-stick skillet or griddle over medium heat. For each pancake, pour about 1/4 cup of batter onto the heated surface. Cook until bubbles form on the surface and the edges begin to look dry (about 2-3 minutes). Flip and cook the other side until golden brown (about 1-2 minutes more).

For best results, ensure your bananas are very ripe and well-mashed before mixing with other ingredients. Don't overmix the batter, as this can make the pancakes tough. The first pancake is often a test pancake – use it to adjust your heat level and cooking time as needed. These pancakes can be frozen for up to one month; simply reheat in a toaster or microwave when ready to serve.

Crispy Air Fryer Chicken

The secret to achieving the perfect crunch lies in the combination of seasoned flour and the air fryer's ability to circulate hot air evenly around the food. This recipe keeps things simple with just three ingredients while delivering maximum flavor and texture.

• 4 chicken thighs (bone-in, skin-on)
• 1 cup all-purpose flour
• 2 tablespoons seasoned salt

Pat the chicken thighs completely dry with paper towels to remove any excess moisture. Mix the flour and seasoned salt in a shallow dish. Coat each chicken thigh thoroughly in the seasoned flour mixture, shaking off any excess. Place the coated chicken thighs in the air fryer basket, skin side up, making sure they don't overlap.

Set the air fryer to 380°F (193°C) and cook for 25-30 minutes, flipping the chicken halfway through the cooking time. The chicken is done when the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

For best results, avoid overcrowding the air fryer basket as this will prevent proper air circulation and result in uneven cooking. If cooking multiple batches, the first batch can be kept warm in a low-temperature oven (200°F/93°C) while the remaining pieces cook. The chicken skin should be completely dry before coating for maximum crispiness, and spraying the chicken with a light coat of cooking oil before air frying can enhance browning.

Homemade Ice Cream

Homemade ice cream is one of the simplest frozen desserts you can make with just three ingredients. This no-churn method eliminates the need for an ice cream maker while still producing a creamy, smooth texture that rivals store-bought versions.

The secret to this recipe's success lies in the combination of sweetened condensed milk and heavy cream, which creates the perfect balance of sweetness and richness. The vanilla extract adds depth to the flavor profile, making this ice cream a versatile base for additional mix-ins or toppings.

Ingredients:

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon pure vanilla extract

Pour the sweetened condensed milk into a large mixing bowl and stir in the vanilla extract until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, typically taking about 3-4 minutes with an electric mixer. Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to deflate the air bubbles that create the ice cream's smooth texture.

Transfer the mixture to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm. For best results, place the container toward the back of the freezer where the temperature remains most constant.

For optimal texture and scoopability, remove the ice cream from the freezer about 5-10 minutes before serving. Store any leftover ice cream with a piece of plastic wrap pressed directly against the surface to prevent ice crystals from forming. This homemade ice cream will keep well in the freezer for up to 2 weeks.

Quick Pizza Dough

This quick alternative uses self-rising flour as its foundation, which already contains the leavening agents needed for the dough to rise properly during baking. While it may not have the complex flavors of traditional pizza dough, it serves as an excellent last-minute solution when pizza cravings strike.

Ingredients:

• 2 cups self-rising flour
• 1 cup plain Greek yogurt
• 1 tablespoon olive oil

Mix the self-rising flour and Greek yogurt in a large bowl until a shaggy dough forms. Turn the mixture onto a floured surface and knead for 5-8 minutes until smooth and elastic. Roll or stretch the dough into your desired shape and thickness, brush with olive oil, and add your preferred toppings.

For optimal results, bake the pizza on a preheated pizza stone or baking sheet at 450°F (230°C) for 12-15 minutes, or until the crust is golden brown and the toppings are cooked through. The high temperature ensures a crispy exterior while maintaining a tender interior.

This dough can be made ahead and stored in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap. Let it come to room temperature before rolling out. For a crispier bottom crust, pre-bake the dough for 5 minutes before adding toppings. If the dough feels too sticky during kneading, add small amounts of flour gradually until it reaches the right consistency.

Fluffy Cloud Bread

Cloud bread has become increasingly popular among those following low-carb and keto diets, offering a light and airy alternative to traditional bread. This naturally gluten-free creation uses just three simple ingredients to produce a pillowy, bread-like texture that's perfect for sandwiches or as a side dish.

Originally gaining traction in the 1970s under the name "oopsie bread," this recipe has experienced a renaissance through social media, where its versatility and simple preparation have captured the attention of home cooks worldwide. Despite its simplicity, cloud bread delivers a satisfying texture that closely mimics conventional bread while containing virtually no carbohydrates.

Ingredients:

• 3 large eggs, separated
• 3 ounces cream cheese, softened
• ¼ teaspoon cream of tartar

Separate the egg whites into a clean, dry bowl and the yolks into another. Beat the egg whites with cream of tartar until stiff peaks form, typically taking 4-5 minutes with an electric mixer. In the separate bowl, beat the cream cheese until smooth, then mix in the egg yolks until well combined. Gently fold the egg white mixture into the yolk mixture, being careful not to deflate the whites. This folding process is crucial for maintaining the bread's signature fluffy texture.

Spoon the mixture into 6-8 even rounds on a parchment-lined baking sheet, keeping them about 3 inches in diameter and ¾ inch thick. Bake at 300°F (150°C) for 25-30 minutes, or until golden brown. Allow to cool completely on the baking sheet before removing, as they'll be quite delicate when hot.

For best results, ensure all ingredients are at room temperature before starting, and avoid opening the oven during baking as temperature fluctuations can cause the bread to collapse. Cloud bread can be stored in an airtight container for up to 3 days, though it's best consumed within 24 hours. Place parchment paper between layers when storing to prevent sticking.

One-Pan Buttery Salmon

One-Pan Buttery Salmon is a classic dish that combines the natural richness of salmon with the smooth, luxurious taste of butter. This simple yet elegant meal requires minimal preparation and delivers maximum flavor, making it perfect for both weeknight dinners and special occasions.

The key to this recipe's success lies in selecting high-quality salmon fillets and allowing them to come to room temperature before cooking. This ensures even cooking and helps the fish retain its moisture, resulting in a perfectly tender and flaky texture.

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 tablespoons unsalted butter
• 1 teaspoon sea salt

Instructions:

Remove the salmon from the refrigerator 20-30 minutes before cooking to bring it to room temperature. Pat the fillets dry with paper towels and season both sides with sea salt. Heat a large, heavy-bottomed skillet over medium-high heat. Add the butter and allow it to melt completely, swirling the pan occasionally until it begins to foam.

Place the salmon fillets skin-side up in the pan and cook for 4-5 minutes until golden brown. Flip the fillets and continue cooking for another 3-4 minutes, while continuously basting the fish with the melted butter. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Extra Tips:

For best results, choose salmon fillets of equal thickness to ensure even cooking. Avoid moving the fish around too much during cooking – let it develop a nice crust before flipping. If the butter starts to brown too quickly, reduce the heat slightly. The residual heat will continue cooking the salmon after removing it from the pan, so it's better to slightly undercook than overcook the fish.