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Add the 16 ounces of macaroni noodles to a large, deep saucepan or Dutch oven. Cover the noodles with cold water so they are just submerged. Add 1 teaspoon of salt.

Bring the pot to a boil over high heat, stirring frequently to prevent sticking.

Continue to boil, stirring often, until the noodles are almost al dente and most of the liquid has been absorbed. If there is excess liquid, use a measuring scoop to remove it.

Lower the heat to low. Immediately add the 24 fluid ounces of evaporated milk and bring the mixture to a simmer.

With the heat still on low, add the 16 ounces of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the liquid has reduced to a creamy sauce. This should take about 2 minutes.

Season to taste with additional salt and black pepper. If desired, stir in garlic powder, onion powder, paprika, and/or ground mustard.


Add the 16 ounces of macaroni noodles to a large, deep saucepan or Dutch oven. Cover the noodles with cold water so they are just submerged. Add 1 teaspoon of salt.

Bring the pot to a boil over high heat, stirring frequently to prevent sticking.

Continue to boil, stirring often, until the noodles are almost al dente and most of the liquid has been absorbed. If there is excess liquid, use a measuring scoop to remove it.

Lower the heat to low. Immediately add the 24 fluid ounces of evaporated milk and bring the mixture to a simmer.

With the heat still on low, add the 16 ounces of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the liquid has reduced to a creamy sauce. This should take about 2 minutes.

Season to taste with additional salt and black pepper. If desired, stir in garlic powder, onion powder, paprika, and/or ground mustard.
