Three-Ingredient One-Pot Mac and Cheese

By RoketJSquerl

Ingredients

• 1 can (12 oz) evaporated milk
• 1 lb uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese (8 oz)

Preparation

Step 1

1
In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
2
Reduce heat; simmer uncovered 8 minutes, stirring frequently.
3
Remove from heat; stir in cheese until melted.
Though the flavor of sharp Cheddar can't be beat, 8 oz of processed American cheese makes a creamy, kid-friendly substitute.

Need some green? Make Green Giant™ frozen chopped broccoli or peas as directed on package, and stir them in with the cheese.