Ingredients
6 ounces (170 g) elbow macaroni
Salt, to taste
6 ounces (180 ml) evaporated milk
6 ounces (170 g) grated mild or medium cheddar cheese, or any good melting cheese (Fontina, Gruyère, or Jack)
Instructions
- Place the macaroni in a medium saucepan or skillet. Add just enough cold water to cover the pasta. Add a pinch of salt and bring to a boil over high heat, stirring frequently.
- Cook, stirring occasionally, until the water is almost completely absorbed and the pasta is just shy of al dente, about 6 minutes.
- Immediately add evaporated milk and bring to a gentle boil.
- Add the shredded cheese and reduce the heat to low. Stir continuously until the cheese is fully melted and the sauce becomes creamy, about 2 more minutes.
- Taste and season with extra salt if needed. Serve immediately.
Notes
- For extra richness, stir in a small knob of butter at the end.
- Add a pinch of mustard powder or a few dashes of hot sauce for extra flavor.
- Try different cheeses to create unique variations while keeping the sauce smooth.
- If the sauce thickens too much before serving, add a splash of water and stir to loosen it.
- Perfect as a quick lunch, weeknight side dish, or base for additional toppings like vegetables, bacon, or herbs.
- Prep Time: 8 min
- Cook Time: 15 min