15 minutes
A quick and easy mac and cheese recipe made with just three ingredients: elbow macaroni, evaporated milk, and cheddar cheese.
Elbow Macaroni
0 oz
to taste
0 oz
Cheddar Cheese, grated
0 oz
1. Cook Macaroni
Place the macaroni in a medium saucepan or skillet. Add a pinch of salt and just enough cold water to cover the pasta. Bring the water to a boil and cook the macaroni, stirring occasionally, for about 6 minutes. The goal here is to cook the pasta until it’s just shy of al dente, allowing the water to almost completely absorb.
2. Add Evaporated Milk
As soon as the macaroni is ready, pour in the evaporated milk. Raise the heat to bring it to a gentle boil.
3. Add Cheese and Stir
Once boiling, reduce the heat to low and add the grated cheese. Continuously stir the mixture to ensure the cheese melts evenly and doesn’t clump together. Keep stirring until the cheese has fully melted and the liquid has reduced to a rich, creamy consistency, which should take about 2 minutes.
4. Season and Serve
Taste your mac and cheese and season with more salt if necessary. Serve immediately and enjoy your delightful, creamy creation.
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Use a blend of sharp cheddar for flavor and a melting cheese like Gruyère, Fontina, or Monterey Jack for creaminess. Shred your own cheese for the best texture and flavor.
Add cheese in batches off the heat, stirring well to melt evenly and prevent the sauce from splitting or becoming grainy.
Opt for elbow macaroni or shells and cook al dente to prevent mushiness when it absorbs the sauce.
For a creamy sauce, aim for a pourable consistency that coats the back of a spoon, keeping in mind that it thickens as it cools.
Use warm milk when adding to the roux to ensure a smooth, lump-free sauce.
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