Macaroni and Cheese (3-Ingredient Stovetop)

This macaroni and cheese - this pot of creamy, gooey, cheesy, glorious macaroni and cheese - was made with three ingredients in about 10 minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese and it tastes much better while being healthier for you.

6 oz elbow macaroni (170 g)
1 pinch sea salt
6 oz evaporated milk (180 mL)
6 oz mild or medium cheddar, Fontina, Gruyère, or Monterey Jack cheese, freshly grated (170 g)

Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni, about 6 minutes for al dente or 10 minutes for fully cooked.

Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is fully melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Makes 2 servings.

Cook's Notes:

• If you are willing to kick the total ingredients up to more than three, try a good dash of hot sauce, some mustard powder, or a little knob of butter stirred in with the evaporated milk.
• To reheat mac and cheese on the stovetop, combine it in a saucepan with a splash of milk (~ 1 Tbsp. per cup) and heat over medium-low heat. Break up any large clumps and stir occasionally until it's warmed through, adding more milk if it appears dry. For extra creaminess and flavour, you can stir in a knob of butter and some extra shredded cheese at the end.