One-Pot Mac and Cheese

Macaroni, water, evaporated milk, cheese. One pot, fifteen minutes, smoother than the box.

Prep: 5 min
Cook: 15 min
Total: 20 min
Makes: 4 people
Difficulty: easy

No flour, no roux, no colander. The macaroni cooks in just enough water to be absorbed, so its starch stays in the pot. Evaporated milk and real cheese melted into that starch make a sauce that stays smooth instead of turning grainy or oily.

Ingredients

12 oz elbow macaroni
3 cup water
1/2 tsp kosher salt
1 can evaporated milk, 12 oz
12 oz sharp cheddar cheese, shredded from a block
1/2 tsp mustard powder optional
hot sauce, a dash optional
black pepper, to taste

Gear

box grater
medium pot

Method

Tap a step to mark where you are. Tap a time to start a timer.

Shred the cheese

Grate the cheese first so it is ready when the pasta is. Bagged pre-shredded cheese is coated to stop it clumping, and that coating makes the sauce grainy.
Cook the macaroni

Put the macaroni, water, and salt in the pot. Bring to a boil over high heat, then cook at a lively simmer, stirring often, until the water is almost all absorbed and the pasta is just tender.
Make the sauce

Pour in the evaporated milk and bring it back to a simmer. Turn the heat to low and add the cheese a handful at a time, stirring until each handful melts. Stir in the mustard powder and hot sauce.
Serve

Take it off the heat and let it stand a minute; the sauce tightens up as it cools slightly. Finish with black pepper.

Notes

tipIf the sauce gets too thick, stir in a splash of milk or water.
tipBest eaten right away. To reheat leftovers, add a splash of milk and warm gently, stirring.
variationSwap a third of the cheddar for Monterey Jack or Gruyère.
variationStir in diced ham, frozen peas, or crumbled bacon at the end.