There’s a happy medium between the blue box and a fussy bechamel. Thanks to some inspiration from Serious Eats, gourmet mac and cheese just made the weeknight menu. To a medium saucepan, add 1½ cups elbow macaroni and enough water or stock to just cover the pasta, about 2½ cups. Bring to a boil over medium-high heat, stirring frequently until almost all the liquid is absorbed, 6 to 7 minutes. Stir in 1 12-ounce can evaporated milk and bring back to a boil. Stir in 1½ cups grated sharp cheddar and ¼ cup grated Parmesan until completely melted and smooth, about 2 minutes. Serve immediately.
Dee Ryan is a longtime contributor to Sauce Magazine.
This article appears in April 2017.