This mac & cheese is my love letter to the boxed Kraft version I grew up with – creamy, comforting, and unapologetically simple. It’s made for busy girls who want to eat good food without the fuss, the measuring cups, or a sink full of dishes. Made in one pot with just 5 ingredients, it comes together into a glossy, cheesy sauce that coats every bite of pasta. No roux, no cream, no overthinking!
INGREDIENTS
- 200g macaroni (or any short/non-strand pasta)
- 150ml evaporated milk
- 75g butter
- 200g cheddar cheese, grated
- Salt, to taste
HOW TO MAKE IT
- Add the pasta to a pot and pour in just enough water to cover it. Do not add too much water. Season well with salt.
- Cook the pasta over medium heat for about 6–8 minutes, stirring occasionally, until almost al dente.
- Just before the pasta is fully cooked, pour in the evaporated milk and add the butter.
- Stir until the butter has completely melted and the pasta is coated in the milk mixture.
- Add the grated cheese and stir continuously until cheese sauce has melted, glossy, and dried up to desired amount.
- Taste and adjust seasoning if needed. Serve immediately while hot and creamy.
Watch the video HERE
FAQ
- Why do you use so little water to cook the pasta?
The starchy pasta water helps form the sauce, which is why I only add just enough water to cover the pasta. You can absolutely adjust the water level depending on how saucy you like your mac & cheese – less water for thicker and creamier, slightly more if you want it looser. - Can I use regular milk instead of evaporated milk?
You can, but I prefer evaporated milk not just as a cream substitute, but because it has a slightly sweeter, more rounded taste. It balances the saltiness of the cheese and gives that nostalgic, boxed mac & cheese flavour I grew up loving. - Can I use other types of cheese?
Yes. Cheddar gives that classic boxed mac flavour, but you can mix in mozzarella, colby, or even a little parmesan if you like. - What pasta works best for this recipe?
Macaroni is classic, but any short, non-strand pasta like shells, elbows, or rotini works well. - Can I add extras to this mac & cheese?
Absolutely. Beef bacon bits, caramelised onions, or even a pinch of black pepper work well but it’s just as good kept simple. - Can this be reheated?
Yes. Reheat gently on the stove with a splash of milk or water to loosen the sauce.
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