Three Ingredient Mac and Cheese

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If it's not yet clear from the seven other posts about mac and cheese on this site, I love Mac and Cheese. My current favorite recipe is my Cheddar Cheese Sauce, which is quickly built from a standard béchamel (milk sauce). But though practice makes perfect, and the skills needed to make the sauce are transferable to dozens or hundreds of applications, I'm always on the look-out for new recipes to try.

So, a few weeks ago, Serious Eats The Food Lab posted this recipe for 3-ingredient, stove-top Mac and Cheese. The three ingredients are: Macaroni elbow noodles, evaporated milk, cheese. It takes around 10 minutes. It's incredibly simple. It's wonderfully delicious. While this may not end up as my go-to recipe, it's certainly one of the best recipes I've tried.

After a taste test as-is, I decided to add some bacon and chipotle peppers to spice things up a bit. The smokey, chili goodness of real peppers is so much better than the chipotle spice I got from Penzie's (not knocking Penzie's, their spice is still amazing, but it can't compare to the smooth richness of the real deal).

3-ingredient mac and cheese in a bowl on a counter Mac and cheese with bacon and chipotle peppers

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