Dumb Easy Mac and Cheese
If you don’t count salt, pepper, or water as ingredients, there are only 3 ingredients in this mac and cheese. Sure, it’s not as easy as dumping box mac and cheese into a pot of boiling water, but you will feel a bigger sense of accomplishment.
Oh, and this version tastes so much better! Or it can taste terrible. It’s really on you at this point :-)
Ingredients
Scale all ingredients up equally to make more
8 oz. mild cheddar cheese
8 oz. evaporated milk
8 oz. elbow macaroni
kosher salt and ground black pepper, to taste
1. Have you read the pimento cheese recipe? I always prefer to shred my cheese fresh on a box grater, but if you’re feeling lazy, you can use pre-shredded cheese. I would just toss in a little more cheese because a) who would complain about too much cheese? and b) 8 oz. of pre-shredded cheese is likely not actually 8 oz. of cheese.
2. Dump your macaroni in a medium pot and cover with just enough cold water to cover. Add a few pinches of salt and bring the water to a boil over high heat, stirring frequently.
3. Keep cooking the macaroni until the water is like 90% absorbed. I don’t know how long this will take (stoves are just different, man) so just keep an eye on it. You want your pasta to still have some bite to it so check a solitary elbow for doneness. About the water… you want that 10% water remaining to help create the sauce.
4. When the macaroni is ready, pour in the evaporated milk and bring the new liquid to a boil.
5. Stir in the cheese. Reduce heat to somewhere between medium low and low and keep stirring. You want the cheese to be completely melted into a creamy, luxurious, and smooth sauce.
6. Season to taste with salt and a few turns of a pepper mill. Serve right now!