Creamy Evaporated Milk Mac n' Cheese Recipe
All you need is 3 ingredients to make this decadent and creamy stovetop mac n cheese.
Ingredients
- 12 oz.elbow macaroni (about 3 cups)
- ⅛ tsp.salt
- 1can evaporated milk
- 3 cupsshredded sharp cheddar cheese
- 2 tbsp.cold butter, cut into pieces (optional)
Directions
- 1
Measure the macaroni and the salt into a 12 to 14 inch skillet or medium saucepan. Add enough water to just barely cover the pasta. Bring to a boil over high heat, stirring often.
- 2
Reduce heat to low and simmer until a lot of the water is gone and the macaroni is al dente and just a tiny bit firmer than you’d like for the finished dish, 7-9 minutes. DO NOT drain the water away. Instead, add the evaporated milk directly to the pan containing the remaining water and nearly cooked pasta.
- 3
Increase heat to medium-high and, while stirring continuously, bring it up to a simmer. Immediately drop the heat down to low and stir in the cheese and cold butter, if using. Stir continuously until cheese has melted and the sauce has thickened, about 1-2 more minutes.
- 4
Taste and add salt and/or pepper to taste.