Three Ingredient Mac & Cheese

1 pound tube pasta (penne, elbows, etc.)

Recipe and photo by Sara Newberry

1 can evaporated milk

4 cups shredded cheese 


Bring a pot of salted water to a boil. Add pasta and cook just until al dente. Drain pasta, reserving 1/2 cup pasta water.

Over medium heat, bring evaporated milk and reserved pasta water just to a boil. Remove pan from heat. Whisk in half the cheese, then stir in pasta. Stir in remaining cheese. Serve hot.