3-Ingredient Stovetop Mac and Cheese (x0.5 scale)
Recipe by user david
Ultra-creamy stovetop mac and cheese made fast with evaporated milk and shredded cheddar.
Serves 1
This quick stovetop mac and cheese uses evaporated milk and the pasta’s starchy cooking water to create a smooth, creamy sauce without a roux. It’s ideal for an easy weeknight dinner or a comforting lunch when you want something satisfying in about 15 minutes. Stir frequently as the macaroni cooks to prevent sticking and to help the water absorb; once the cheese is added, keep the heat low and stir continuously so the sauce turns silky instead of greasy. Use any good melting cheese (cheddar, Fontina, Gruyère, or Jack) and serve immediately for the best texture.
- 3 oz 3 oz (85 g) macaroni
- cold water, just enough to cover
- salt, to taste
- 3 oz 3 oz (85 g) macaroni
- cold water, just enough to cover
- salt, to taste
Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
- 3 oz 3 oz (85 g) evaporated milk
- 3 oz 3 oz (85 g) evaporated milk
Immediately add evaporated milk and bring to a boil.
- 3 oz 3 oz (85 g) mild cheddar cheese, grated, mild or medium or Fontina cheese, grated, any good melting cheese or Gruyère cheese, grated, any good melting cheese or Jack cheese, grated, any good melting cheese
- 3 oz 3 oz (85 g) mild cheddar cheese, grated, mild or medium or Fontina cheese, grated, any good melting cheese or Gruyère cheese, grated, any good melting cheese or Jack cheese, grated, any good melting cheese
Add cheese.
Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.
Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.
- hot sauce (optional)
- mustard powder (optional)
- butter (optional)
- hot sauce (optional)
- mustard powder (optional)
- butter (optional)
If you are willing to kick the total ingredients up to more than three, try a good dash of hot sauce, some mustard powder, or a little knob of butter stirred in with the evaporated milk.
Notes
If you are willing to kick the total ingredients up to more than three, try a good dash of hot sauce, some mustard powder, or a little knob of butter stirred in with the evaporated milk.
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