recipe.exchange

Mac and Cheese

@arecipe.bsky.social

A fast stovetop mac and cheese where the pasta cooks in just enough water, then evaporated milk and cheese melt into a glossy, creamy sauce — no roux, no baking.

Cook 00:15
Total 00:15
Yield 2

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

Instructions

  1. 1
    Cook the macaroni in just enough salted water to cover, stirring, until the water is nearly absorbed and the pasta is just shy of al dente, about 6 minutes.
  2. 2
    Add the evaporated milk and bring to a boil.
  3. 3
    Stir in the cheese over low heat until melted into a creamy sauce, about 2 minutes; season and serve.
Category
Dinner
Cuisine
American

Dietary Information

Vegetarian

Recipe Attribution

Serious Eats
seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe