A quick and incredibly creamy three-ingredient mac and cheese made right in one pot. This recipe uses a clever technique with evaporated milk and starchy pasta water to create a velvety smooth cheese sauce without any flour or cornstarch.
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In a pot or large skillet, combine the macaroni pasta, salt, and just enough water to cover the pasta.
Bring to a simmer over medium-high heat. Cook for 7-9 minutes, stirring often, until the pasta is al dente and most of the water has been absorbed. Ensure some starchy liquid remains.
Pour in the can of evaporated milk and stir to combine.
Bring the mixture back to a gentle simmer, stirring occasionally.
Add the shredded sharp cheddar cheese to the pot.
Stir continuously until the cheese is fully melted and the sauce is velvety, cheesy, and perfectly smooth.
Serve immediately.
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