The trick to this stovetop mac & cheese is the evaporated milk, and minimal cooking water. Evaporated milk has more protein than regular milk, so the sauce is thick and creamy without the need for making a roux. All these ingredients have a long shelf life, making it easy to whip up this easy meal wherever you are.
INGREDIENTS:
250g macaroni pasta
50g butter
Water
340ml evaporated milk
1⁄2 teaspoon mustard powder
1⁄2 teaspoon garlic powder
250g grated cheese (we used a mix
of Edam and Tasty)
INSTRUCTIONS:
Place macaroni and butter in a medium saucepan and add just enough cold water to cover the pasta. Add a pinch of salt and bring to a boil, stirring frequently. Reduce to a simmer and cook, stirring, until almost all the water is absorbed and the macaroni is al dente (about 6 minutes). Add the evaporated milk, mustard and garlic powders and bring back to a boil. Add the grated cheese, reduce heat and cook, stirring constantly until cheese is melted and the sauce is creamy. Season with salt and pepper.
– Created by Catherine Milford in a Bürstner Lyseo TD744 from Wilderness Motorhomes. Check out the full story here.
