I know that Canada loves its KD but amid all of the discussions as to what constitutes a “Canadian product” and what doesn’t, the core issue remains: boxed macaroni and cheese is just not very good.

Seriously – stick with me folks – I am about to treat you to the easiest macaroni and cheese dish that will make you forget the blue box entirely. If you buy pre-shredded cheese, it can easily take less than 15 minutes – including boiling time. It has the same amount of steps and ingredients but is much, much better for you and a lot more creamier and tastier. Let’s giver!

Elbow’s Up Mac’n’Cheese
320 grams of elbow macaroni/
1 can (354 millilitres) of Evaporated milk (NOT condensed!)*
320 grams of shredded cheese (I prefer Extra Old for a bolder flavour)
salt

* In a medium saucepan, place the macaroni and water with just enough water to cover it (maybe 1cm over the macaroni). Add the salt to taste (you can always adjust later) and bring the pot to a boil over medium-high heat, stirring periodically so the pasta doesn’t stick. The water should be fairly cloudy to indicate that the starches are swimming around the water.

* When the water boils down a bit and the pasta is almost cooked, turn down the burner to medium-low and add your can of evaporated milk. Stir to combine evenly.

* While constantly stirring, add the cheese in batches until it is fully melted. I like to separate the cheese into 3 or 4 piles and add them in one-at-a-time until they are fully incorporated/melted and then add another pile until all of the cheese is creamy and mixed right in. Make sure your pot is on low enough at this point so that your cheese doesn’t separate.

Makes 8 small servings or 4 dinner portions.

I do love this stuff right out of the pot but sometimes I will steam some broccoli or boil some frozen peas to get some great stuff in. Naturally, it also goes great with cut up cooked hot dogs and ketchup as well.

* Want to know what brands are Canadian? Check out these links for Evaporated milk or Cheddar.