Ingredients
Method
- Pour Pasta into cooking pan
- Fully submerge dry pasta in water, allow to full hydrate.
- Place pan on medium to high heat. Bring to a boil.
- Add evaporated milk. Bring back to a boil.
- Reduce heat to low, slowly add in cheese in multiple stages – make sure the cheese melts into the pasta before adding the next stage.
- Remove from heat, add salt and pepper to taste.
- Enjoy!!
Notes
Playing with Cheese
Mac and Cheese can have so many different flavors and tastes depending on what type of cheese you use and the ratio of cheeses. We enjoy having an undercurrent of American cut through the sharp cheddar cheese. Some American is required because the ingredients in the singles mixed with the evaporated milk brings the mixture together.
One: One: One
This recipe works on the perfect ration. It should be one-part evaporated milk to one-part pasta to one-part cheese. This makes it super easy to remember!