All three items being staples should be easily available in your kitchen, and it'll take less than 10 minutes.
Gloriously pleasurable, a plate of creamy, gooey and well, cheesy, American -style macaroni and cheese, probably is the cheapest protein dish possible. What if we told you that there's a recipe which can help you pin this delicacy within ten minutes? All you'll need are just three ingredients, which is one less than required by the existing method of preparation. Even better, all the three items are staples with long shelf life, which means it should be easily available in your kitchen.
The Idea Behind The Method
Before revealing the recipe, we thought you should know the reasoning behind the method, so that you may extend the idea to other dishes if you want to.
While preparing the Roman pasta and cheese dish, one cooks the spaghetti in a very small amount of water. Also, starch is mixed into water to emulsify the cheese into a velvety sauce.
Taking a cue from there, this method we're about to show uses a small amount of water while increasing the ratio of cheese to pasta and replacing pecorino with cheddar cheese.
One will have to be careful not to add too much cheese or else it'll cause the sauce to break and turn greasy.
Here's the recipe:
To serve: 2
Cooking time: 8 minutes
Main Ingredients
1. Elbow macaroni — 170 grams (6 ounces)
2. Evaporated milk — 180 ml (6 ounces)
3. Grated mild or medium cheddar cheese
– 170 grams (6 ounces)
[Kindly note: you can also use any decent melting cheeses like Swiss, Monterey Jack, Smoked Gouda, Fontina, Colby, Gruyère, etc.)
Seasoning:
Salt: to taste
Preparation steps:
1. Just about cover macaroni with cold water in a medium saucepan or a skillet. Add a pinch of salt and place the saucepan/skillet over the fire on high heat. Let it come to a full boil. You'll need to stir it frequently. Cook for about 6 minutes till the water has been fully absorbed, and the consistency of the macaroni resembles that of al dente.
2. As you reach the al dente state, immediately pour evaporated milk over it. When it comes to boil, add the cheese and immediately reduce the heat to a simmer and keep on stirring continuously for about two minutes. You'll see the cheese melt completely, resulting in the broth being a creamy soup.
Season it with some more salt and serve immediately while it's piping hot.
If for some reason, the serving gets delayed, splash some water with constant stirring to thin out the thickened sauce.
