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3-Ingredient Stovetop Mac and Cheese

×0.5 · Serves 1

Prep 8 min · Cook 15 min

Ultra-creamy stovetop mac and cheese made fast with evaporated milk and shredded cheddar.

  • 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 (85 g) evaporated milk

Immediately add evaporated milk and bring to a boil.

  • 3 oz (85 g) mild cheddar cheese or Fontina cheese or Gruyère cheese or Jack cheese, grated, mild or medium

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.

  • 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.

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daveseats.com/recipes/3-ingredient-stovetop-mac-and-cheese/

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