Shortcut Creamy Evaporated Milk Macaroni & Cheese Recipe (3 Ingredients, 15 Minutes) by Donna John
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Who doesn't love a creamy, cheesy macaroni and cheese? Macaroni and cheese can be a vegetarian main dish lunch or dinner, or the perfect side dish for almost anything. This simple shortcut creamy evaporated milk mac and cheese recipe only has three simple ingredients and is on the dinner table in about 15 minutes. That is what I call macaroni and cheese perfection.
This creamy stovetop macaroni and cheese is not only a budget recipe and shortcut recipe, but also a one-pan recipe. Win, win, win!
Here are the three ingredients you'll need from your fridge and pantry to cook this easy mac and cheese recipe: elbow macaroni, a large can of evaporated milk (here's how to make homemade evaporated milk) and cheese. Use whatever cheese you like! I used a combination of cheddar, Monterey Jack and an Italian cheese blend. Cheddar is a classic cheese for macaroni and cheese, but others to consider are pepper-jack (spice it up), gruyere, fontina, gouda or even Mexican cheeses.
Variations: You could add seasonings to the macaroni and cheese when adding the milk like ground mustard or ground cayenne pepper. You could also toss in a tablespoon or two of butter. For some color, sprinkle the top with parsley flakes.
This macaroni and cheese is also high in protein. Check out the health benefits of protein. Serve the shortcut side dish with chicken, fish, beef, pork, turkey, lamb or venison. The macaroni and cheese is also a delicious vegetarian lunch or dinner -- and kids love it!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Ingredients
- 2 1/2 cups elbow macaroni (or gluten-free elbow macaroni)
- 12 ounces (1 large can) evaporated milk
- 3 cups grated cheese
Here's how to make it:
- Cook the elbow macaroni in a dutch oven or high-sided skillet according to package directions for al dente, about 8 minutes. Drain and return to the same pot. (Any short pasta would work for this recipe, but may affect cooking time.)
- Pour in the evaporated milk. Stir and bring to a simmer. (You could also use milk or half and half.)
- Add the cheese. Stir until melted. Season to taste with salt and black pepper. (Use whatever kind of cheese you like in your macaroni and cheese.)
- For the creamiest mac and cheese, serve immediately.
- Store the macaroni and cheese in an airtight container in the fridge. When reheating, add a little milk to loosen it up.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
start discussion