Shortcut Creamy Evaporated Milk Macaroni & Cheese Recipe (3 Ingredients, 15 Minutes) Shortcut Recipes High Protein Recipes Budget Recipes One-Pan Recipes Side Dishes Pasta Gluten-free Dinner

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: 

1. 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.)
2. Pour in the evaporated milk. Stir and bring to a simmer. (You could also use milk or half and half.)
3. 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.)
4. For the creamiest mac and cheese, serve immediately.
5. Store the macaroni and cheese in an airtight container in the fridge. When reheating, add a little milk to loosen it up.

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