Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 2 2024
Back To School Dinners - 3-Ingredient Mac and Cheese
Image From foodnetwork.com
One 12-ounce can evaporated milk, or 1 1/2 cups half-and-half or whole milk
Kosher salt
8 ounces dried elbow macaroni
8 ounces shredded American cheese, or 4 ounces shredded American cheese and 4 ounces of another shredded melting cheese such mild Cheddar, Monterey Jack, pepper jack, Colby, Havarti or fontina
Place the evaporated milk and 1 teaspoon salt in a medium saucepan. Fill the can the milk came in with water (1 1/2 cups) and add it to the pan. Stir in the dried pasta. Bring to a brisk simmer over medium heat. Simmer, stirring often, until the pasta is al dente, 6 to 8 minutes.
Reduce the heat to low. Stir in the cheese a few handfuls at a time, letting it melt in between additions. Remove from the heat and stir until creamy. Let sit for 5 minutes to thicken up before serving.
The finished mac and cheese may still be a little soupy when you first remove it from the heat; let it rest for 5 minutes and it will thicken up perfectly.