Like most kids, mine love Mac n Cheese and while I make this recipe from scratch regularly, sometimes the kids want something that ‘tastes less adult – more like the one from the box.’ Sorry kids, not in this house.
All the processed ingredients and neon powder that comes out of the box is awful. I don’t understand processed foods that supposedly make your life easier, because it takes the same amount of time to cook from scratch. And here’s a way to make Mac n Cheese just as creamy and cheesy as cardboard box food, but 100 times better.
Evaporated milk is the secret here but more importantly, how adorable is this small 4 ounce container? This is the trick to make the cheesy magic happen. You’ll never reach for boxed mac n cheese again!
1 cup elbow macaroni
1-½ cups cheddar cheese, shredded
6 ounces evaporated milk
4 tablespoons butter, melted
1/2 teaspoon dry mustard
1/2 teaspoon salt
In a bowl whisk together the evaporated milk, butter, dry mustard and salt. Set aside.
In a large pot, boil water and cook the macaroni according to directions. Drain but do not rinse.
Add the hot pasta back into the pot along with the milk mixture and the cheese. Stir to coat until the cheese melts. It may look chunky and not orange enough but just wait. Keep stirring and give it time.
When the cheese is melted and all the pasta is covered, serve immediately.