INGREDIENTS
1½ cups elbow macaroni
1 12-ounce can evaporated milk
1½ cups grated sharp cheddar
¼ cup grated Parmesan
PREPARATION
• To a medium saucepan, add the macaroni and enough water or stock to just cover the pasta, about 2œ cups. Bring to a boil over medium-high heat, stirring frequently until almost all the liquid is absorbed, 6 to 7 minutes.
• Stir in the evaporated milk and bring back to a boil. Stir in the cheddar and the Parmesan until completely melted and smooth, about 2 minutes. Serve immediately.
This article appears in April 2017.