Stove Top Three Ingredient Mac and Cheese

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Stove Top Three Ingredient Mac and Cheese-The easiest and cheesiest mac and cheese! A great (and quick!) option for your next weeknight dinner.

Yes! Just 3 Ingredients 😲

What Are They?

First, add your dry pasta to a saucepan. Elbow macaroni, Rotini and Ziti are great option.
Then, add water to your saucepan. You are only putting enough water to cover the dry pasta. Don't fill up the whole saucepan!
Next, boil the pasta with that water until almost all the water is absorbed.
Add in evaporated milk and boil again.
Add in cheese. Continue cooking until the cheese is melted and even more water is absorbed. This will give you that creamy cheese sauce. 🧡

You can use any flavor of cheese you wish. Just be sure it's shredded (by you or your cheese company) and it's a good melting cheese. Cheddar, Colby Jack and Gruyere are all good options. Yes, you can also mix cheese flavors instead.
Serving Size: This will feed anywhere from 2-4 people. It just depends how much everyone eats.
Storage: Keep any leftovers in a covered container in the refrigerator. It's best eaten within a week.

By Erin

Prep: 10 mins Cook: 15 mins Yield: 2-4 servings

The easiest and cheesiest mac and cheese! A great (and quick!) option for your next weeknight dinner.

In a saucepan, add the dry pasta. Pour in just enough water to barely cover the pasta. Add a pinch of salt to the water and bring it to a boil over high heat.
Boil for about 6 to 7 minutes, stirring frequently, until almost all of the water has been absorbed and the pasta is just about firm (al dente).
Pour in the evaporated milk and bring the mixture back up to a boil. Stir in the shredded cheese. Reduce the heat to low and stir continuously until the cheese is completely melted and the liquid has reduced into a thick, creamy sauce (about 2 minutes).
If desired, season with a bit more salt to taste. Serve immediately while hot and creamy.