three-ingredient mac 'n cheese

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  • 6 oz elbow macaroni
  • 6 oz evaporated milk
  • 6 oz grated (tasty, melty) cheese
  • (some salt, I guess)

(6-6-6 - the devil’s ingredients)


  1. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
  2. Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.
  3. Feel free to add in fun sauces, spices, etc.