If your kids are like mine…then I’m assuming you are also always purchasing mac & cheese! Don’t get me wrong, the boxed kind is DELICIOUS and convenient! But if you are looking for a dupe for the blue box, this recipe from our friend Babs (Barbara Costello of @brunchwithbabs) is an absolute winner. We love her here! Her new cookbook is packed with family friendly dinners we can’t get enough of.
The best part? Picking these ingredients up at the commissary is a breeze and makes dinnertime during busy seasons seamless. Be sure to check out the weekly Commissary Shopper coupon flyer at the front of your store for extra savings!
Ingredients:
- Kosher salt
Just 6 ingredients needed! - 8oz elbow macaroni
- 1 cup evaporated milk
- 1 cup (4oz) shredded sharp yellow cheddar cheese
- 4 slices yellow American Cheese
- 2 tablespoons unsalted butter
Directions:
- Bring a medium pot of salted water to a boil. Add the macaroni and cook until tender (according to the package directions) then drain.
-
Do you know this hack? Placing a wooden spoon over the pot helps it to NOT overflow when boiling! In the same pot, warm the evaporated milk over medium high heat. when bubbling around the edges, reduce the heat to low.
- One at a time, stir in the Cheddar cheese, American cheese, and butter until melted and smooth.
- Stir in the macaroni and season to taste with salt.
- Serve right away… or eat with a wooden spoon right out of the pot!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 kids or 2 grown-ups
Note: The sauce will thicken as it cools, but you can add a little warm water to thin if necessary!
This recipe was so good! But the leftovers are chefs kiss!! I added some Frank’s Red Hot with it and now I’m craving that again!
This recipe is great by itself, but you could easily add some chicken nuggets or other protein to it! I like to grab some Birds Eye frozen veggies whenever I am at the commissary and add those as a side whenever we eat mac & cheese.
Let us know if you make this recipe! Bon Appétit!
