baked mac and cheese with evaporated milk

Regular macaroni and cheese is typically made with fresh milk, but I actually prefer using evaporated milk. Why Use Evaporated Milk in Mac and Cheese Mild cheddar cheese (you could use sharp cheddar if you wanted).

American cheese––I love this old-school cheese for how.

Kosher salt (feel free to add pepper as well, if you like).

Small macaroni noodles such as elbows, spirals, rotini, or shells.

Yep, adding those two processed but real foods make this meal the cheesiest, and creamy even as it cools to room temperature. The list of ingredients in this mac and cheese is basic, but there are two ingredients that really lend the most to its creamy success: Evaporated milk and American cheese. What’s in This Creamy Stovetop Mac and Cheese It’s the easiest, creamiest, cheesiest mac and cheese you’ll ever make.

Heck, we even skip draining the noodles.

It’s made with ingredients in the pantry but no longer from the blue box.

And while I love making a batch of my BEST baked homemade mac and cheese for special occasions when feeding a crowd (like Thanksgiving or Christmas), this easy stovetop macaroni and cheese is my go-to for a quick dinner, and here’s why: Now as an adult, it’s one of the most nostalgic dishes, right up there with my Mom’s spaghetti, sloppy Joes, and tuna noodle casserole, conjuring happy memories from my childhood. Like every kid, it was a favorite lunch and dinner growing up, especially if it had sliced hot dogs in it.

No matter how old you are, you’re never too old for mac and cheese. It’s a classic your whole family will love. This extra easy, ultra-creamy, super cheesy homemade mac and cheese is made on the stovetop in two simple steps and takes less than 15 minutes to make.

Baked mac and cheese with evaporated milk