3-Ingredient Stove Top Mac & Cheese

 

 

I came across this 3-Ingredient Stovetop Mac and Cheese Recipe on Serious Eats the other day and was intrigued.   It sounded interesting.

I am a huge fan of mac and cheese, even the boxed version.  This recipe boasted that it used fewer ingredients than the boxed version, and came together in approximately the same amount of time.

 

 

Not only that but it promised to be rich and creamy and decadent, plus it only feeds two people. (Much like the box.)  The more I thought about it, the more I wanted to try it.

I adore Mac & Cheese. It wasn't something our mother ever made for us when we were growing up.  I am not sure why.  

My first brush with it was when I was at University. There was a Co-op store down the end of the street where we had our apartment and periodically they would put the blue boxes of mac and cheese on at 10 packages for $1. 

That was like discovering the mother-lode to uni-students.  We lived on boxed mac and cheese and ketchup!  

Have you checked out the price of one of those blue boxes lately?  I think I paid almost $3 for one a few weeks ago and that was on special offer!  I think Wal Mart recently had a special where you could get 10 boxes for about $13 and that was the store brand, not the real deal.

I think its called inflation.

 

Anyways, I was intrigued by the simplicity of this recipe. And it promised to be rich and creamy and decadent?? How could I resist???  I was in!

All in one pot, in less than 10 minutes. Rich. Creamy. Deliciously cheesy. Perfectly sized for two  I had nothing to lose really.

 

WHAT YOU NEED TO MAKE 3-iNGREDIENT STOVE TOP MAC & CHEESE

Basically, aside from the salt and some water, really only three ingredients!

• 6 ounces (scant 1 1/2 cups/170g) dry elbow macaroni
• salt
• 6 ounces (3/4 cup/180ml) undiluted evaporated milk (NOT sweetened condensed)
• 6 ounces (scant 1 1/2 cups/170g) grated mild or medium cheddar cheese, or any good melting cheese (Fontina, Gruyere, Jack)

I used Catelli brand cut elbow macaroni. It normally cooks in about 6 minutes anyways, so I thought that would work fine. I am not sure how it would work with the healthy macaroni, or the one with extra fiber, or even gluten free.

Evaporated milk is a  milk that has been heated and reduced by about 60%.  It has been condensed, but do not mistake it for sweetened condensed milk.  That has had sugar added and is a lot thicker.

Useful in desserts, but not mac and cheese!  😕

 

Do NOT make the mistake of using sweetened condensed milk. You may not think I need to say that, but realistically there are some people who don't know the difference and this instruction is for them.

Use  only the evaporated milk. I used Carnation full fat evaporated milk.

I used a combination of orange and white cheddars. This made for a nice light orange color in the sauce without going over the top.  Did you know that orange is not the natural color of cheese?  They add a coloring agent called annatto to it to make it that color. 

Annatto is the seed from the Achiote plant which grows in South America.  To be honest I prefer white cheddar, but I think in a dish such as this you do need a bit of the orange to brighten it up.

HOW TO MAKE 3-INGREDIENT STOVE TOP MAC & CHEESE

It really could not be easier. Just follow the instructions to the "T."

Measure the macaroni into a medium sized saucepan. Cover with cold water, adding just enough to cover the macaroni. Add a pinch of salt.

Bring to the boil and then boil, stirring constantly, until almost all of the water has evaporated and absorbed. This will take about 6 minutes. The macaroni should be al dente.

Add the evaporated milk and bring to the boil. Add the cheese and immediately turn down to a low simmer.

Cook, stirring constantly, until the cheese has melted and reduced to a creamy sauce. This should take no more than 2 minutes.

Season to taste with a bit more salt, if desired, and serve immediately.

Notes

If you like you can add a splash of hot sauce, some mustard powder or a knob of butter when you add the milk.

 

It appears to be quite runny when you first take it off the stove, don't worry this is as it should be. It will thicken considerably on standing.

Don't leave it to stand too long however, or it will become too thick.  I think this is a mac and cheese that needs to be eaten right away.

I did add a splash of hot sauce because I like a tiny bit of heat in my mac and cheese. 

 

HOW THIS WORKS

1. By cooking the pasta in a small amount of water it concentrates the starches from the pasta which helps to thicken the sauce and adds to the creaminess.

2. Cooking the pasta in milk can cause the pasta to scorch, which is why it is better to use water rather than milk. 

3. There is something in evaporated milk called Micelles. These work as an emulsifier to help to keep the sauce smooth and creamy. 

 

If I am honest here, I don't think this will ever take the place of boxed macaroni in my kitchen. Perhaps I am too long in the tooth and too used to the flavor of boxed macaroni. I found it to be very rich.  It tasted good, but I like the boxed one more.

The heart wants what the heart wants. 

I also think my sister's Stove Top Mac and Cheese tastes a lot better. It does use more ingredients, but I  prefer the flavor and the texture of the macaroni more. You do have to cook that macaroni first before adding it to the sauce.

Do you love Mac and Cheese as much as I love Mac and Cheese??? If so you will probably really enjoy the following versions:

MACARONI AND CHEESE MEATLOAF CASSEROLE - This tasty casserole combines two favorite things in one delicious bake.  BBQ Glazed Meat Loaf and creamy Mac & Cheese.  The flavors of this easy casserole are A-MAZE-ING! Prepare to fall in love.

MAC AND CHEESE DOG CASSEROLE - This is a real favorite with children and adults alike. I am no snob. I enjoy a good hot dog just as much as the next person!  This tasty dish is simple and delicious with beautiful zippy flavors!

Yield: 2

Author: Marie Rayner

3-Ingredient Stove Top Mac & Cheese

Cook time: 10 MinTotal time: 10 Min

Rich and creamy as well as quick and easy to make.

Ingredients

• 6 ounces (scant 1 1/2 cups/170g) dry elbow macaroni
• salt
• 6 ounces (3/4 cup/180ml) undiluted evaporated milk (NOT sweetened condensed)
• 6 ounces (scant 1 1/2 cups/170g) grated mild or medium cheddar cheese, or any good melting cheese (Fontina, Gruyere, Jack)

Instructions

1. Measure the macaroni into a medium sized saucepan. Cover with cold water, adding just enough to cover the macaroni. Add a pinch of salt.
2. Bring to the boil and then boil, stirring constantly, until almost all of the water has evaporated and absorbed. This will take about 6 minutes. The macaroni should be al dente.
3. Add the evaporated milk and bring to the boil. Add the cheese and immediately turn down to a low simmer.
4. Cook, stirring constantly, until the cheese has melted and reduced to a creamy sauce. This should take no more than 2 minutes.
5. Season to taste with a bit more salt, if desired, and serve immediately.

Notes

If you like you can add a splash of hot sauce, some mustard powder or a knob of butter when you add the milk.

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