This recipe makes the creamiest Mac n’Cheese that you have ever had! It is the addition of evaporated milk that brings out all of the flavor!

Ingredients:

• 3 c. elbow macaroni (or gluten free elbow macaroni)
• 1/8 tsp. salt, or to taste
• 1/8 tsp. black pepper, or to taste
• 1 – 12 oz. can of evaporated milk
• 3 c. sharp cheddar cheese, hand-shredded
• 2 T. cold butter, cut into pieces (optional)

Directions:

1. Add the macaroni & salt (to taste) to a medium saucepan. Add enough water to just barely cover the pasta. Bring it to a boil over high heat, stirring often.
2. Reduce the heat to low & simmer until most of the water is gone & the macaroni is al dente. Which means that it is just a tiny bit firmer than you would like for the finished dish. It should take about 7-9 minutes.
3. Do not drain the water away! Instead, add the evaporated milk directly to the pan containing the remaining water & nearly cooked pasta.
4. Increase the heat to medium-high, which stirring continuously, bring it up to a simmer. Immediately drop the heat down to low & stir in the cheese followed by the cold butter (optional). Stir continuously until the cheese is melted & the sauce has thickened. This should take about 1-2 more minutes.
5. Taste it, then add salt and/or pepper (to taste) as needed.