andidates. As I was about to select what looked like a winner, I remembered a four-star/100 review Pillsbury recipe I’d put aside. It I’d been having a hankering for mac and cheese…so I pulled out my (big, big) stack of recipes and found a couple of good candidates. As I was about to select what looked like a winner, I remembered a four-star/100 review Pillsbury recipe I’d put aside. It was a different take on classic oven-baked mac and cheese – and you guessed it – I was inspired. I snagged the recipe and off to the races…okay, to the kitchen, I went.
Pillsbury’s Three-Ingredient One-Pot Mac and Cheese would be dinner.
- 1 can (12-oz) evaporated milk (yep, I keep a couple of cans on hand)
- 1 lb. uncooked elbow macaroni (I always have a couple of boxes)
- 2 cups of shredded sharp Cheddar cheese (8-oz)
- In a five-quart Dutch oven, heat evaporated milk, four cups hot water, macaroni and salt to taste over high heat. Reduce heat to medium-high; cook six minutes, stirring frequently.
- Reduce heat; simmer uncovered eight minutes, stirring frequently; do not drain.
- Remove from heat; stir in cheese until melted.
Easy? You bet. I made it in 20 minutes, in one pot, with three ingredients – four if you count the hot water. It’s a good meal to whip up for a quick and cozy weeknight family dinner.
When they say stir frequently, they aren’t kidding. You want this dish to be creamy, so stir frequently.
I used a bit more macaroni and more cheese, and it came out fine. And while this meal is not to be confused with baked mac and cheese, we all enjoyed it.
This quick and easy comfort food recipe is a definite keeper. I’m thinking next time, I’ll make it on a weekend and serve it as part of a cozy combo with homemade tomato soup.
Do you have a favorite mac and cheese recipe?
Drop me a line. I’d love to hear from you.