Mac n Cheese

The quest for the best mac n cheese still continues.  There isn't such a thing as bad mac n cheese, I just haven't found one that hits the spot.  This one was pretty dang close.

Stove Top Mac n Cheese
From Serious Eats

• 1 part elbow macaroni
• salt
• 1 part evaporated milk (usually sold in 5 oz or 12 oz cans)
• 1 part grated cheddar cheese (I used strong, next time I'll go medium)

Place macaroni in a pot with just enough cold water to cover it (this is important, the less water the better). Add a pinch of salt and bring to a boil over high heat.  Since there isn't much water you need to stir frequently. Cook until most of the water is gone and the macaroni is almost done. About 6 minutes.

Add evaporated milk and bring to a boil. Add cheese and reduce heat to low.  Stir continuously until cheese is completely melted and turns into a creamy sauce (about 2 minutes). Season with more salt and serve.