CRUST MAC AND CHEESE RECIPES

Name: 3-Ingredient One-Pot Mac and Cheese
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 can (12 oz) evaporated milk; 1 lb uncooked elbow macaroni; 2 cups shredded sharp Cheddar cheese (8 oz)

3-INGREDIENT ONE-POT MAC AND CHEESE RECIPE - PILLSBURY.COM

3-Ingredient One-Pot Mac and Cheese Recipe - Pillsbury.com image

Busy weeknights are no match for this creamy, dreamy one-pot macaroni and cheese meal. Three ingredients are all you need for a surprisingly easy twist on the classic mac dish your family loves. In just 20 minutes, you can whip up a cozy one-pot mac and cheese that will have your kids asking for seconds.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 3

Ingredients

1 can (12 oz) evaporated milk
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

In 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.

Nutrition Facts : Calories 540 , CarbohydrateContent 71 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 7 g, TransFatContent 0 g

3-INGREDIENT ONE-POT MAC AND CHEESE RECIPE - PILLSBURY.COM

3-Ingredient One-Pot Mac and Cheese Recipe - Pillsbury.com image

Busy weeknights are no match for this creamy, dreamy one-pot macaroni and cheese meal. Three ingredients are all you need for a surprisingly easy twist on the classic mac dish your family loves. In just 20 minutes, you can whip up a cozy one-pot mac and cheese that will have your kids asking for seconds.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 3

Ingredients

1 can (12 oz) evaporated milk
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

In 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.

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