Description
A creamy and cheesy macaroni dish perfect for a quick dinner.
Ingredients
Scale
- 1 pound elbow macaroni (or small shell pasta)
- 2 cups evaporated milk (or 12 ounces evaporated milk and ½ cup whole milk)
- ¼ cup unsalted butter
- 2 cups shredded cheddar cheese (Cabot if possible)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the pasta according to package directions. Drain and set aside.
- Meanwhile, add the milk and butter to the same pot you cooked the pasta in. Warm over medium-low heat.
- When the milk is warm, add the cheddar cheese and stir to melt.
- As soon as it’s melted and the sauce is thick and bubbly, add the drained pasta, salt, and pepper. Stir.
- Serve warm.
Notes
- This dish can be made with small shell pasta as an alternative to elbow macaroni.
- For a richer flavor, use high-quality cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg