This classic old-school recipe uses only three ingredients yet delivers big flavor and satisfying results every time. It’s simple, nostalgic, and perfect when you want a comforting dish without complicated steps or long ingredient lists.
Ingredients
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3 cups dry elbow macaroni (or any short pasta)
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3 cups shredded cheddar cheese
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1 can (12 ounces) evaporated milk
Optional add-ins:
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Black pepper, to taste
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A pinch of paprika or mustard powder
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A handful of breadcrumbs for topping
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Add the dry macaroni and cook according to the package directions until tender. Drain well. -
Combine Ingredients
Return the drained pasta to the pot. Pour in the evaporated milk and add the shredded cheddar cheese. -
Heat and Stir
Heat the mixture over low to medium heat, stirring constantly until the cheese melts and coats the pasta in a smooth, creamy sauce. This should take about 5 minutes. -
Season
Add black pepper to taste. Stir to combine. -
Serve
Scoop into bowls and serve warm.
Tips for Best Results
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Cheese choice: Use sharp cheddar for bold flavor, or mix cheddar with Monterey Jack for extra meltiness.
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Creamier texture: Add a splash of regular milk or a tablespoon of butter if you want it extra creamy.
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Topping option: Sprinkle with breadcrumbs and broil briefly for a crunchy top.
Variations
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Bacon Mac: Stir in cooked, crumbled bacon.
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Veggie boost: Add steamed broccoli or peas.
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Spicy kick: Add a pinch of cayenne or hot sauce.
Storage
Store leftover macaroni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of milk to loosen the sauce.