Ingredients (~9 servings)
- 1 1/2 lbs dried macaroni pasta
- 1 can (12 oz) evaporated milk
- 3/4 cup heavy cream
- 4 Tbsp salted butter
- 4 1/2 cups mixed shredded cheese (I use sharp cheddar, fontina, and freshly grated parmesan)
- Salt and pepper to taste
Cook the Pasta in Minimal Water
Place the macaroni in a wide, shallow braiser or large skillet – don’t use a deep pot here.
The wide surface area is what makes this work since you’re cooking with less water than normal.
Cover the pasta with cold water so it’s just submerged and no more. Any extra water will dilute the final sauce.
Place over medium heat and bring to a simmer, stirring frequently.
The pasta will stick more than usual since there’s less water, so you need to stir every minute or so.
Add the Evaporated Milk
After ~6-7 minutes, the pasta should be al dente and the water left in the pan will be thick and starchy.
This starchy liquid is what helps thicken the final sauce.
Pour in the evaporated milk and bring back to a simmer. Cook for ~2-3 minutes until the pasta is tender.
The evaporated milk won’t curdle like regular milk would with all that starch.
Finish with Cream, Butter, and Cheese
Add the heavy cream and butter; stir until the butter melts completely.
Pull the pan off the heat and immediately stir in all the cheese.
The residual heat will melt the cheese without making it grainy or separated.
Season with salt and pepper – start with 1/2 tsp salt and adjust from there.
Serve right away while it’s creamy. This doesn’t reheat particularly well since the cheese can break when reheated.
Creamy Stovetop Mac and Cheese
Ingredients
Ingredients (~9 servings)
- 1 1/2 lbs dried macaroni pasta
- 1 can evaporated milk, 12 oz
- 3/4 cup heavy cream
- 4 Tbsp salted butter
- 4 1/2 cups mixed shredded cheese, I use sharp cheddar, fontina, and freshly grated parmesan
- Salt and pepper to taste
Instructions
- Place macaroni in wide skillet, cover just with cold water.
- Simmer over medium heat, stirring frequently, about 6-7 minutes until al dente.
- Add evaporated milk, simmer 2-3 minutes more.
- Stir in heavy cream and butter until melted.
- Remove from heat, add cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve immediately.