Simple Mac and Cheese
With just a handful of ingredients and the easiest method, this is truly the best Simple Mac and Cheese ever. Super creamy, nothing fussy, and seriously fast.
Servings: 10
Calories: 369kcal
Ingredients
- 1 pound elbow macaroni or small shell pasta
- 2 cups evaporated milk (or 12 ounces evaporated milk and ½ cup whole milk)
- ¼ cup unsalted butter
- 2 cups shredded cheddar cheese (Cabot if possible)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the pasta according to package directions. Drain and set aside.
- Meanwhile, add the milk and butter to the same pot you cooked the pasta in. Warm over medium-low heat.
- When the milk is warm, add the cheddar cheese and stir to melt. As soon as it's melted and the sauce is thick and bubbly, add the drained pasta, salt, and pepper. Stir.
- Serve warm.
Notes
- Store leftover Simple Mac and Cheese in an airtight container in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
- Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
- You can use all evaporated milk or one 12 ounce can of it and 1/2 cup regular milk. You can also just use regular milk if that's what you have. You just need to get to two cups total.
- Use lactose-free milk and cheese if needed.
- Add peas, minced cooked broccoli, or crumbled cooked Italian sausage.
- Stir in 1/4 cup sweet potato or butternut squash puree.
Nutrition
Calories: 369kcal | Carbohydrates: 40g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 321mg | Potassium: 274mg | Fiber: 1g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 1mg