There is something truly magical about a dish that can transport you to cherished memories and faraway lands with just a few simple ingredients. This 3-ingredient Mac and cheese recipe, a delightful secret passed down from my aunt in Grenada, is a culinary treasure. In the warm, vibrant heart of the Caribbean, she mastered the art of creating rich flavors from humble ingredients, and this dish is a testament to that skill. It’s a creamy, comforting bowl of goodness that whispers tales of sunny Grenadian afternoons and family gatherings.

Ingredients

• 1 pkg. (1 lb) elbow macaroni
• 2 cups grated cheddar cheese
• About 1 can evaporated milk

Preparation

1. Preheat oven to 350ºF.
2. Cook the macaroni in salted water, according to package instructions. Drain.
3. Mix the macaroni with the cheese while it is still hot so the cheese melts. Add more or less cheese until it is “cheesy” enough for you. Two cups is just a guide.
4. Pour the mixture into a baking dish.
5. Add evaporated milk,  almost to the top.
6. Bake in the oven for 30 minutes until browned on top – finish under the broiler for darker color if you want.

Tips

You can top the pie with more cheese and/or breadcrumbs if you wish. Also, mix in some corn, thawed green peas, chopped ham, or cooked cauliflower with the macaroni to make it more interesting.

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