Prep Time::2 mins
Cook Time::8 mins
Total Time::10 mins
Servings::2
Ingredients
6 ounces macaroni
water to cover
1 (5 ounce) can evaporated milk
1 ounce heavy cream
6 ounces grated Colby cheese
Directions
Place a medium skillet over medium-high heat. Pour in dry macaroni noodles. Pour in enough water to barely cover macaroni. Bring to a boil, stirring continuously.
Continue stirring the macaroni until water is almost evaporated and pasta is tender yet firm to the bite, about 8 minutes. Pour in evaporated milk and cream. Add grated cheese and stir until cheese has melted and everything is well combined. Serve immediately.
Cook's Notes:
Any type of good quality cheese may be used. I suggest trying extra sharp Colby, but you can also try a blend of cheese.
Because the cheese I use had been brined I didn't need to use salt or any add ins a traditional macaroni and cheese calls for.
This recipe must be tended to continuously. You can't walk away otherwise you risk the pasta sticking to your skillet.