Pasta and Rice Dinners

Mac and Cheese

The shortest cook in the book. Evaporated milk is what keeps it from splitting, and three cheeses are what keep it from being boring.

What goes in

• 1 lb elbow macaroni, boiled 4 minutes only and drained
• 12 oz evaporated milk
• 1 1/2 cups whole milk
• 4 tbsp butter, melted
• 2 eggs, beaten
• 1 tsp dry mustard powder · 1/2 tsp garlic powder · 1/4 tsp grated nutmeg
• 1 1/2 tsp salt · 1/2 tsp black pepper
• 3 cups sharp cheddar, grated · 1 cup gruyere, grated · 1/2 cup parmesan, grated

How to make it

1. Boil the macaroni for exactly 4 minutes, drain, and toss it with the melted butter so it does not stick.
2. Whisk the evaporated milk, whole milk, eggs, mustard powder, garlic powder, nutmeg, salt and pepper together.
3. Grease the pot. Add the macaroni, pour the milk mixture over, then fold through the cheddar and gruyere, holding back a handful.
4. Scatter the reserved cheese and the parmesan on top. Lid on.
5. Low 2 hours or high 1 hour 30. Stir once at the halfway mark.
6. Turn it off and leave the lid off for 10 minutes to set before serving.