Well, this was a trying week, after weeks of trying weeks. My 2020 Bingo card did not have my first derecho on it, and it was not a welcome addition.
However, at this point, with no loss of life nor limb, no property destroyed, few groceries lost, and power restored, it’s quite easy for me to feel grateful for this week. Plus, I had so much unexpected free time to binge through my favorite lesbian necromancer fantasy series.
For those still suffering through the fallout from the storm, my thoughts are with you.
This week has also given me a new appreciation for having shelf-stable items in our pantry. Before the pandemic, I wasn’t a survivalist, and I am still not there yet, but I have been thinking more about being adaptable and having on-hand items that will keep. That’s part of what made this week’s recipe of three-ingredient (plus salt, optional) mac & cheese from Serious Eats such a draw.
It’s quick, it’s easy, and two of the three ingredients will last a very, very long time, and one will merely last a long time and is pretty easily replaced. Just keep some macaroni, or other small pasta, and some evaporated milk on your shelf, and some cheese in your fridge, and you’ll almost always have a dinner that takes just 10 minutes to make.
It is great.
Since I wanted to make it in my 9-inch skillet, I could only use half of the evaporated milk — which is as the recipe called for — but if you really wanted to double it, I’m sure it’d work in a larger skillet or Dutch oven.
The proportions are pretty easy to remember (though it helps to have a scale) as it’s 6 oz. each of the evaporated milk, dry pasta, and cheese, and a pinch of salt, plus some water to cover the pasta. The evaporated milk, for us, came in a 12 oz. can, so doubling would I assume/hope come up with 12 oz. of each, but only the 6 oz. amounts will fit in a 9-inch skillet.
Plus, since I made it twice, I did learn that you can either buy a block of cheddar (or other cheese) or buy pre-shredded cheese, and both work just as well. Though I only played with sharp cheddar, it does say you can use any other cheese that would melt down well.
It’s nothing fancy, obviously, but these days, simple and shelf-stable are so welcome.
Here’s what I did, following the recipe:
Ingredients
- 6 oz. evaporated milk
- 6 oz. shredded cheddar
- 6 oz. dry macaroni pasta
- Pinch of salt, for boiling, optional
- Pepper, for serving, optional
- Water, to cover the pasta
Directions
In a 9- to 10-inch skillet, pour in the dry pasta, and add water to just cover the pasta. Sprinkle in a pinch of salt, if using. Bring to a boil over high heat, and continue to cook on high to medium-high heat, stirring often to prevent sticking, until the water is mostly evaporated and the pasta is al dente, about 6 minutes (another easy to remember number!).
Add the milk and bring to a boil, and then reduce heat to a simmer. Add the cheese, and cook until melted, and the sauce has cooked down, another 2 to 3 minutes.
Season with more salt, if desired, and pepper, to taste, and serve immediately and enjoy!