Pasta, milk and cheese all cooked in a single pot may be mac and cheese at its most basic, but this streamlined 3-ingredient version doesn’t skimp on the creamy richness you expect from homemade — and it’s as quick to cook as packaged versions. We experimented with different combinations of dairy to land on our simple formula. For the creamiest results, we like the combination of evaporated milk and American cheese, but you can tweak the recipe by using half-and-half or whole milk if you prefer. Similarly, American cheese gave the dish the creamiest finish, but if you want to vary the flavor you can use half American cheese and half of another good melting cheese — mild Cheddar, Monterey Jack or pepper jack, Colby, Havarti or fontina are all excellent.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 3 to 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 66 mg |
| Sodium | 603 mg |