I spent most of the time guarding the kitchen, sullenly eying the mountains of dishes which had already accumulated and biting the heads off of anyone who wished to add to the heap.
When it came to be about lunch time I could see all the hungry eyes glancing furtively toward the cupboards full of my clean dishes and I knew I had to make a move.
I had just been browsing this recipe for cheese sauce and it inspired me with its use of corn starch and evaporated milk. What a shiny smooth sauce it was! My heart leapt at the sight. I decided that this easy mac I had brewing in my mind would be easily made in one pot (which I could then soak in some pool water until it could be properly washed) and even more easily consumed on paper plates.
I did dirty one bowl to photograph it in though. I think it was worth it.
Stovetop Mac and Cheese
3 cups noodles (uncooked)
3 tablespoons butter
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season
Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it’s dry and it should revive.
*I realize cheese usually comes in 8 oz. so if that’s all you have it will be fine. I was just grating it off of a huge block so I didn’t stop to think of you less fortunate folks with less monolithic slabs of cheese.