Stovetop Mac and Cheese
This homemade macaroni and cheese requires only three ingredients and is ready in the same time it takes to make a boxed version. It creates a wonderfully creamy sauce directly in the pan, offering a quick and satisfying meal for two. The method involves cooking the pasta with minimal water before adding evaporated milk and cheese for a rich, velvety finish.
Ingredients
- 6 ounces (170g) elbow macaroni
- Salt
- 6 ounces (180ml) evaporated milk
- 6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack
Method
- Put the macaroni into a medium saucepan or skillet and cover it with cold water. Add a pinch of salt and bring it to a boil, stirring often. Keep cooking and stirring until most of the water is gone and the pasta is nearly al dente, about 6 minutes.
- Right away, pour in the evaporated milk and return to a boil. Stir in the grated cheese. Turn the heat down to low and cook while stirring constantly until the cheese melts into a creamy sauce, about 2 minutes longer. Add more salt if needed and serve straight away.
Nutrition (per serving)
Sodium1238000 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorJ. Kenji López-Alt
