This easy, creamy macaroni and cheese recipe is the perfect Thanksgiving side dish to complete your table.
“It is possible to make mac and cheese using three recipes” target=”_blank”>ingredients< and nutritionist Toby Amidor, MS, RD, CDN, of Toby Amidor Nutrition. “The trick in this recipe is to use the evaporated milk to cook the food”>pasta<
Creamy Cheddar Mac and Cheese by Toby Amidor of Toby Amidor Nutrition
Serves: 4
Serving size: 1¼ cups
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
"It is possible to make mac and cheese using three ingredients," says author of, fittingly, The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone and nutritionist Toby Amidor, MS, RD, CDN, of Toby Amidor Nutrition. (Photo courtesy of Ashley Lima)
Ingredients:
10 oz (300 g) dry elbow macaroni pasta
2 cups (500 mL) evaporated milk
2 cups (500 mL) shredded sharp (old) Cheddar cheese
Pantry Item:
⅛ tsp (0.5 mL) salt
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Instructions:
1. Place the pasta in a large skillet. Add the salt and enough cold water to just cover the pasta. Bring the mixture to a boil over high heat.
2. Lower the heat to medium and continue cooking until most of the water is absorbed, about 6 minutes.
3. Add the evaporated milk and stir to combine. Raise the heat to high and bring the mixture to a gentle boil.
4. Reduce the heat to medium-low and add the cheese. Stir continuously until the mixture is smooth and has thickened, 1 to 2 minutes. Serve warm.
Recipe from The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone by Toby Amidor and published by Robert Rose Books. All rights reserved.
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