When my husband told me about this recipe, I was skeptical. No way would it be as creamy as regular homemade macaroni and cheese.
But I'll admit, I was wrong. And this is so much easier. I got the recipe from my husband, but you can find similar versions on Serious Eats, Pillsbury.com, She Makes and Bakes, Cooking in College and other sites. Basically, you want to use equal amounts of macaroni, evaporated milk and cheese.
Three Ingredient Macaroni and Cheese
6 ounces elbow macaroni
6 ounces evaporated milk
6 ounces grated cheese
Put the macaroni in a pot and put just enough cold water in the pot to cover the macaroni. Put the pot on high heat. Stir often as the water starts to boil. You'll cook the pasta for about six minutes - or until the pasta has just barely turned al dente. Most of the water will boil off.
Then, pour in the evaporated milk and heat until it's bubbling, stirring constantly. Pour in the grated cheese and stir until it is all combined. I used cheddar cheese, but you could use whatever kind you prefer. Serve right away.
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