cooking kraft mac and cheese with evaporated milk

We had this on a Saturday night after working all day at the shop. The most complicated part of the recipe is grating cheese, and even though I always grate my own, I promise not to report you if you buy a bag of grated cheese. So, what are you to do when you want the flavor of a homemade mac and cheese with the simplicity of that super-convenient boxed stuff? This stovetop mac and cheese recipe has you covered. But sometimes you just don’t have time for baking macaroni and cheese!

The best mac and cheese is, of course, made with a creamy bechamel sauce and lots of cheese, and, of course, baked in the oven. Somewhere in my late teens or early twenties I figured out that I liked homemade macaroni and cheese wayyyyyyy better than anything out of a box. The crazy part about it all is that my mom makes awesomely delicious homemade macaroni and cheese. I mean, creamy orange sauce? Jackpot! My favorite part was how they marketed it as so cheesy that it should be called Kraft Cheese and Macaroni.?

Who among us didn’t grow up eating Kraft Macaroni and Cheese? You know, the kind that comes in the skinny little box with an envelope of orange powder that you sprinkle onto cooked elbow noodles and mix with milk and butter (or margarine-eI’m not even joking. There’s no need to open a box of mac and cheese with powdered cheese! All you need is pasta, evaporated milk, milk, salt, butter, and cheese.

Perfect for when you want quick homemade mac & cheese flavor but don’t have time to bake it. Easy stovetop mac and cheese is a quick, delicious one-pot recipe with only a few ingredients.

Cooking kraft mac and cheese with evaporated milk