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3-Ingredient Stovetop Macaroni and Cheese

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 — Fontina, Gruyère, Jack)

Directions

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.

Immediately add evaporated milk and bring to a boil. 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.

Notes

I usually double this, since a can of evaporated milk is 12 oz.

From https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html