A Kenji original that we have renamed
Time: 15 minutes
Feeds: 2 people
Ingredients:
- 6 ounces (170g) elbow macaroni
- Salt
- 6 ounces (180ml) evaporated milk, see notes
- 6 ounces (170g) grated sharp or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack
Directions: Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.
Notes: Sometimes, I will add other spices to this as well including garlic powder, mustard powder, cayenne pepper, etc. You could also add hot sauce, bacon – really the opportunities are endless! This is a great go-with dish for us and we usually have it with hot dogs, chicken nuggets, pork chops. It’s a great, easy side dish that adds to the meal!
I have to admit, I often times cheat and use just a small can of evaporated milk which is 5oz and this turns out great. Good news though, if you were to double the recipe, there are 12oz cans of evaporated milk that make this really easy.