3 Ingredient Stovetop Mac & Cheese
Even in quarantine, you don't have to rely on the blue box if you want some mac and cheese. Instead, you can combine the pantry ingredients of macaroni, evaporated milk and fridge stable cheddar cheese to perform the fastest method for creamy stovetop mac and cheese, you don't even have to strain pasta.
4 things I covered in the video:
Evaporated milk stovetop method
Regular milk stovetop
How to add meats and vegetables to make new mac and cheese creations
What is the best method for reheating leftover mac and cheese?
Stovetop Mac with Evaporated Milk
8 oz macaroni (Rao's is my favorite)
Coarse kosher salt
6 oz evaporated milk
8 oz melting cheese (4 oz gruyere, 4 oz mild cheddar)
Method:
Add the macaroni to a saucepan or fry pan. Pour water over the macaroni until it just covers it. Add a small pinch of salt. Bring the heat to medium-high and cook while stirring, until the pasta is almost al dente and the water is mostly absorbed about 7 minutes. Note: The small amount of water helps concentrate the starch from the pasta, and you don't even have to strain the pasta. Make sure to stir frequently to avoid sticking.
Pour in the evaporated milk and reduce the heat to low. Add in the cheese and stir vigorously until the cheese melts and the sauce forms. Taste it. Season with salt if needed and serve. Note: Feel free to add leftover meats, vegetables, or other cheeses to your mac and cheese at this step.
To reheat leftover mac and cheese. Add to a bowl and add 1 TBSP of milk per cup of mac & cheese. Heat in the microwave for 45-60 seconds and stir until the creamy again.
Stovetop Mac with Regular Milk
8 oz macaroni (Rao's is my favorite)
Coarse kosher salt
20 oz ml milk
8 oz melting cheese (4 oz gruyere, 4 oz mild cheddar)
Method:
Add the macaroni and milk to a saucepan or fry pan with a sprinkle of salt. Turn the heat to medium-high. While stirring, bring the milk to a boil and immediately reduce the heat to medium-low. Let the pasta cook while stirring until just al dente and the milk has reduced to a cream-like consistency. About 15 minutes. Note: If the pasta is not done, but the milk has reduced, add in a little more milk until the pasta is cooked.
Turn the heat to low, add in your selection of melting cheeses and stir until the cheese melts and the sauce has formed about 1-2 minutes. Taste it. Season with salt if needed and serve.
To reheat leftover mac and cheese. Add to a bowl and add 1 TBSP of milk per cup of mac & cheese. Heat in the microwave for 45-60 seconds and stir until the creamy again.