This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time. Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion.
Similar recipes call for cooking pasta in milk, which can scorch. Cooking in water and adding evaporated milk toward the end fixes this problem.
Evaporated milk contains protein micelles, which help keep an emulsified sauce smooth and creamy.
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. Is this going to replace my Ultra-Gooey Stovetop Mac and Cheese as my favorite stovetop mac and cheese recipe? I don’t think so, but as far as work-to-results ratios go, this new one is one of the best around.
