Directions
- 1Add macaroni to a pot.
- 2Add salt to the macaroni.
- 3Add enough water to cover the macaroni.
- 4Stir often as the macaroni simmers for 7 to 9 minutes until most of the water is gone and the pasta is al dente.
- 5Stir and make sure there's still some liquid left.
- 6Add a 12-ounce can of evaporated milk.
- 7Stir and bring it back to a gentle simmer.
- 8Add sharp cheddar cheese.
- 9Stir continuously until it melts into a velvety, perfectly smooth sauce.
Ingredients
- 12 ounces macaroni
- 0.125 teaspoon salt
- water
- 12 ounce can evaporated milk
- 3 cups sharp cheddar cheese
Equipment
potwooden spoonfork
Tips
- The extra starchy water left at the end of cooking the macaroni will help emulsify the sauce.
- The ratio for this whole recipe is one ounce of macaroni for one ounce of evaporated milk for a quarter cup of cheese.
- Evaporated milk has extra milk proteins which create a good emulsion without flour or cornstarch needed.
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