Stovetop Mac and Cheese
no-roux stovetop mac in evaporated milk
Ingredients
- 250 g Macaroni
- 500 g Water
- 250 g Evaporated Milk
- 150 g Melting Cheese
- 100 g Aged Cheese
- 5 g Salt
- 1 g Black Pepper
Method
- 1. Cook the macaroni in the water with a big pinch of the salt, stirring often, until the water is nearly absorbed and the pasta is al dente; start with just enough to barely cover, about twice the pasta by weight, and add a splash if it dries before then.
- 2. Pour in the evaporated milk and bring to a simmer.
- 3. Off the heat, stir in the melting and aged cheeses a handful at a time until glossy and smooth, then season with the rest of the salt and the pepper.
- For a broiled top, scrape into a broiler-safe dish, scatter over the stretchy cheese, and broil until browned and bubbling, 2–4 min; watch it closely.
Notes
Cheeses are listed by role — see each cheese note for examples. Adapted from the Serious Eats stovetop method: equal weights pasta, evaporated milk, and cheese. Evaporated milk doesn’t curdle like milk tends to on the stovetop under heat.