READY IN: 24mins
INGREDIENTS 1 (12 ounce) can evaporated milk 1lbelbow macaroni, uncooked 2cups shredded sharp cheddar cheese (8 oz)
DIRECTIONSIn 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.Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.Remove from heat; stir in cheese until melted. Taste and adjust seasoning with salt and pepper.
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