Simply Awesome Mac and Cheese

Such Easy, Much Delicious

Simply Awesome Mac and Cheese
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 1/25/2018

If you're still making your mac and cheese from the blue box, it's time to move on. I know it's probably got that sentimental thing going, but this recipe is just as easy, and uses real ingredients. Well, the evaporated milk is a little weird I guess, but it's better than a packet of cheese dust. That red stuff is just peeled and diced tomato I used as a sorta garnish.

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6 Comments

What you will need

10 oz. macaroni

12 oz. evaporated milk

10 oz cheese (whatever kind you like)

Salt as needed

How to cook

1

Put the pasta in a pot. Add cold water, just enough to cover the noodles. Add a pinch of salt. Bring to a boil. Boil the pasta until almost al dente.

Put the pasta in a pot. Add cold water, just enough to cover the noodles. Add a pinch of salt. Bring to a boil. Boil the pasta until almost al dente.

2

I recommend mixing a sharp cheese with something more mild and sweet, but you should experiment and find the cheese you like to use. This recipe should work well though with just about anything you throw at it.

I recommend mixing a sharp cheese with something more mild and sweet, but you should experiment and find the cheese you like to use. This recipe should work well though with just about anything you throw at it.

3

Stir in the evaporated milk.

Stir in the evaporated milk.

4

Stir in the grated cheese. Reduce the heat and keep stirring.

Stir in the grated cheese. Reduce the heat and keep stirring.

5

If it's not quite thick enough, let it simmer gently to reduce. When you hit the texture you like, season it up to taste and send it.

If it's not quite thick enough, let it simmer gently to reduce. When you hit the texture you like, season it up to taste and send it.

Comments

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Dorcas Kahalu avatar
Dorcas Kahalu1/29/2018 ☰
I tried it and easy to cook. So delicious
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Rafael Sanches avatar
Rafael Sanches1/29/2018 ☰
awesome!
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Brittany Tiger Lily avatar
Curious about your feelings on making a roux to helo thicken the sauce and use less cheese I used to make my macaroni and cheese like this only with regular milk instead of evaporated milk and my dad is the one who got me started on doing the flour and butter then adding the milk (a roux) before adding cheese it helps out a lot
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