Ingredients
Scale
- 12 ounces elbow macaroni or similar shaped pasta
- 1 (12-ounce) can evaporated milk
- 1 tablespoon butter (optional)
- 8–10 ounces freshly shredded cheddar cheese
- Salt and pepper to taste
- Cold water (enough to cover pasta)
Instructions
- Place elbow macaroni in a high-walled pan and cover with cold water, adding a pinch of salt.
- Bring to a boil, stirring frequently until most water is absorbed and pasta is almost cooked.
- Add evaporated milk and butter, bringing to a gentle simmer while stirring frequently.
- Gradually add shredded cheddar cheese, reducing heat, and stirring until melted.
- Season with salt and pepper, and serve warm.
Notes
Stir pasta often to prevent sticking.
Use freshly shredded cheese for better melting.
Adjust evaporated milk amount for desired creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg