Because it’s Friday, and because I feel like sharing another recipe secret with you, here’s the easiest homemade Mac & Cheese recipe that takes only 10 minutes to make and uses just 3 ingredients. You’ll never buy the boxed stuff again!
It’s been kind of a crazy week over here, so I was happy to practice yoga this morning alone without distractions. I miss my yoga studio in Chicago, (shout out to our beloved yoga teacher, Charlotte), but I’ve found some online classes that lead me through a gentle flow that calms me down and protects my back while it’s healing. Sometimes (most of the time) it’s tough navigating life in another country, and while it’s fun to try new foods and experiences, I also jump at the chance to re-introduce old favorites into my routine (yoga) or into my belly (Mac & Cheese).
Everyone’s favorite comfort food, Mac & Cheese is super versatile and can be adjusted to anyone’s taste (except if they don’t like cheese, but those people are very questionable) 🙂 I used to be a cult follower of the stuff in the blue box (shapes ONLY), but now I prefer the taste and health benefits of real cheese. I used a mix of Cheddar & Pepperjack in this one, but you could use any cheese that melts well (Cheddar, Fontina, Gruyère). The method is simple, using equal parts pasta, evaporated milk, and grated cheese to achieve the easy and creamy Mac & Cheese that you didn’t think was possible to make at home.
3 Ingredient Mac & Cheese
*from Serious Eats
Here’s what you’ll need:
- 6 oz. elbow macaroni (or other small pasta shape)
- 6 oz. evaporated milk
- 6 oz. freshly grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack
Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes. If there’s too much water, just strain it.
Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste* (I always add a healthy dusting of black pepper).
*If you prefer baked mac and cheese, pour it into an oven safe dish, top with a butter and Panko mixture, and bake until brown on top. You could add in buffalo sauce, or broccoli to sneak in some greens.