Three ingredient macaroni and cheese

By Andrea Buckett
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Make no mistake, this is some of the best stove top mac and cheese you will ever eat. The method for cooking the pasta might seem odd but trust me, it works. This recipe calls for grated cheddar and although you can use store bought it’s best to grate it yourself. This recipe serves two (one if you don’t want to share) but can easily be doubled or even tripled.



  • 3/4 cup macaroni or other small tubular pasta
  • 1/4 teaspoon salt
  • 1/3 cup evaporated milk
  • 3/4 cup grated cheddar


  1. Add the macaroni and salt to a small pot and add just enough cold water to cover the pasta by one centimeter. Bring to a boil over medium heat, stirring often. Cook the pasta, stirring often until it has absorbed most of the water and is still slightly underdone, about eight minutes – do not drain it!
  2. Stir in the evaporated milk and bring to a simmer. Once simmering stir in the grated cheddar and mix until the cheese has melted into the sauce. Simmer for another three minutes. until it’s thick and creamy. If the sauce is to runny, cook it a little longer while stirring until it thickens up.


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