3-Ingredient Mac & Cheese
3-Ingredient Mac & Cheese
Ingredients
- 16 ounces macaroni noodles
- 24 fluid ounces evaporated milk, (from 2 12-ounce cans)
- 16 ounces shredded cheddar cheese, medium or sharp, freshly shredded preferred
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, optional
- 1/2 teaspoon onion powder, optional
- 1/2 teaspoon paprika, optional
- 1/2 teaspoon ground mustard, optional
Instructions
- 1
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.
⏱️ 2 min
- 2
Bring the pot to a boil over high heat, stirring frequently to prevent sticking.
⏱️ 5 min
- 3
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.
⏱️ 8 min
- 4
Lower the heat to low. Immediately add the 24 fluid ounces of evaporated milk and bring the mixture to a simmer.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
Season to taste with additional salt and black pepper. If desired, stir in garlic powder, onion powder, paprika, and/or ground mustard.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
3-Ingredient Mac & Cheese
- 16 ounces macaroni noodles
- 24 fluid ounces evaporated milk, (from 2 12-ounce cans)
- 16 ounces shredded cheddar cheese, medium or sharp, freshly shredded preferred
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, optional
- 1/2 teaspoon onion powder, optional
- 1/2 teaspoon paprika, optional
- 1/2 teaspoon ground mustard, optional
Instructions
- 1
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.
⏱️ 2 min - 2
Bring the pot to a boil over high heat, stirring frequently to prevent sticking.
⏱️ 5 min - 3
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.
⏱️ 8 min - 4
Lower the heat to low. Immediately add the 24 fluid ounces of evaporated milk and bring the mixture to a simmer.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
Season to taste with additional salt and black pepper. If desired, stir in garlic powder, onion powder, paprika, and/or ground mustard.
⏱️ 1 min