Making creamy, delicious macaroni and cheese doesn’t require resorting to boxed mixes. This guide will show you how to create restaurant-quality stovetop mac and cheese using simple ingredients and techniques. We’ll cover the evaporated milk method, adapting the recipe for regular milk, incorporating meats and vegetables, and the best reheating strategy for leftover mac and cheese.
The evaporated milk method, popularized by resources like The Food Lab and Serious Eats, relies on just three ingredients. Evaporated milk is shelf-stable canned milk with about 60% of the water removed. It has a concentrated milky flavor, distinct from sweetened condensed milk. Choose any brand of macaroni, but high-quality, slow-extruded pasta with a rough texture, like Rao’s Homemade, tends to hold the sauce better. Finally, select good melting cheeses like young cheddar, Gouda, Gruyère, mozzarella, Oaxaca, young Swiss, or young provolone. Avoid aged cheeses as the primary cheese as they can result in a greasy sauce.
To begin, add 8 ounces of macaroni to a wide, shallow pan. Add enough water to barely cover the pasta and a teaspoon of salt. The minimal water creates a concentrated starch for a thicker sauce. Bring the pasta to a boil, stirring constantly to prevent sticking. After about 7 minutes, when the pasta is al dente and the water is almost absorbed, reduce heat to low. Pour in 6 ounces of evaporated milk and 8 ounces of your chosen cheese. Stir for 1-2 minutes until the cheese melts and the sauce thickens. Adjust cheese and milk for desired consistency, then season with salt to taste.
If evaporated milk is unavailable, you can use regular milk. Add 8 ounces of macaroni to a pan with 20 ounces of milk. Stir constantly over medium heat to prevent scorching and sticking. After about 15 minutes, the milk will be absorbed and the pasta cooked. Add your cheese and stir until melted, adjusting consistency with more cheese or milk as needed. Season with salt. While both methods produce excellent results, the evaporated milk method tends to create a smoother sauce and cooks faster.
Mac and cheese doesn’t have to be plain. It’s a versatile base for a complete meal. Consider a spicy roasted poblano and chicken mac and cheese. Roast a poblano pepper (and a habanero for extra heat) and remove the skin. Use pre-shredded Mexican cheese blend, cooked chicken thighs seasoned with salt and pepper, and spices like cumin, chili powder, and smoked paprika. Cook the macaroni as described above using the evaporated milk method. Once the milk is added, stir in the Mexican cheese, chicken, roasted peppers, and spices. Adjust consistency and season as needed.
Reheating leftover mac and cheese properly can restore its creamy texture. Add a tablespoon of milk per cup of mac and cheese before microwaving. Stir continuously until the sauce becomes smooth and creamy again.
There are countless ways to make mac and cheese, from classic béchamel sauces to egg and milk based recipes. However, the three-ingredient stovetop method with evaporated milk provides a quick and delicious option using pantry staples. With a block of cheddar and some macaroni, you can enjoy delicious mac and cheese whenever you like.
