ONE-POT MAC AND CHEESE
Posted on 25 June 2016
- 540 g Calories
- 17 g Fat
- 71 g Carbohydrates
- 0 g Fibre
- 25 g Protein
- 1 can (12 oz) evaporated milk
- 1 lb uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese (8 oz)
In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
2 Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.
3 Remove from heat; stir in cheese until melted.