Serves 1
Directions
- 1Add 12oz of macaroni to a pot.
- 2Add 1/8 of a teaspoon of salt.
- 3Pour just enough water to cover the macaroni in the pot.
- 4Stir the macaroni often as it simmers for 7 to 9 minutes until most of the water is gone and the pasta is al dente.
- 5Ensure there is still some liquid left in the pot.
- 6Add a 12oz can of evaporated milk.
- 7Stir and bring back to a gentle simmer.
- 8Add 3 cups of sharp cheddar cheese.
- 9Stir continuously until the cheese melts into a velvety, cheesy, perfectly smooth sauce.
Ingredients
- 12 oz macaroni
- 0.125 teaspoon salt
- water
- 12 ounce evaporated milk
- 3 cups sharp cheddar cheese
Equipment
potwooden spoon
Tips
- The ratio for this whole recipe is 1oz of macaroni for 1oz of evaporated milk for a quarter cup of cheese.
- Evaporated milk is the game-changer because it has extra milk proteins which create a good emulsion without flour or cornstarch needed.
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