Microwaved mac and cheese gets a bad rap, but this take is just as easy as the stovetop boxed version and a million times tastier. We use al dente macaroni for texture and evaporated milk and jack cheese for extra creaminess.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.
1cup (140g) dry macaroni
1⅓ cups (300ml) water
Salt, to taste
¾ cup (180ml) evaporated milk
1 cup (80g) shredded jack cheese
½ tablespoon butter
Place the pasta, water, and salt in the Anyday Deep dish and stir to combine.
Cook uncovered for minutes or until the pasta is tender and most of the water is absorbed. Strain only if needed.
Add the evaporated milk, cheese, and butter to the cooked pasta and stir to combine.
Continue cooking for about 1 minute, or until the cheese has melted completely, then stir well. The sauce will thicken as it sits. If the sauce is still too thin, add more time in 30-second increments. If it’s too thick, add more evaporated milk. Serve and enjoy!
Serving suggestions & tips
Use cheddar instead of jack cheese for a sharper flavor.
Add hot sauce or thinly sliced scallions for a kick.
Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
Parent trick: Add shredded carrot, zucchini, or sweet potato to the filling for extra veggies.