This easy 3-ingredient stovetop mac and cheese recipe is one you cook when you need a side of mac & cheese with ribs, wings, or anything else from heaven. And yes ok fine, actually 4 ingredients if you must include salt as the 4th ingredient.
Why do we use evaporated milk instead of just regular milk? The milk proteins found in evaporated milk are highly concentrated and act as an emulsifying agent. In very simple language: it will ensure you have a smooth and creamy sauce.
Step 1
Place macaroni in a large saucepan and add just enough cold water to cover. Add a generous pinch of salt and bring to a boil over high heat while stirring frequently. Cook for about 6 minutes, stirring, until macaroni has absorbed almost all of the water. The macaroni should be just shy of al dente.
Step 2
Add the evaporated milk and bring to a boil. Add cheese and continue cooking over low heat while stirring constantly, about 2 minutes. The cheese should be melted and the sauce creamy. Taste for seasoning and add more salt if desired. Serve immediately.
