Ingredients
Equipment
Method
Step 1: Cook the Pasta
- In your large skillet, bring 4 cups of water to a boil over high heat. Add 1/2 teaspoon salt and then pour in 1 pound of elbow or shell macaroni. Stir occasionally and cook until the pasta is just shy of al dente—about 7 minutes. The pasta will finish cooking in the cheese sauce, so avoid overcooking here. Once done, carefully drain most of the water, leaving about 1/4 cup in the skillet to help with the sauce.
Step 2: Prepare the Cheese Sauce Base
- In a small bowl, whisk together 1 12 oz can of evaporated milk with 1 teaspoon cornstarch until smooth and no lumps remain. Pour this mixture into the skillet with the pasta over medium heat. Stir constantly as the sauce begins to warm and thicken, about 3-5 minutes. The cornstarch will help create a smooth, creamy base that clings beautifully to the pasta.
Step 3: Add the Cheese
- Reduce the heat to low and gradually stir in the grated cheeses: 4 oz fontina, 4 oz asiago, and 2 oz Parmesan. Keep stirring gently until all the cheese is melted and the sauce is silky and gooey. If the sauce feels too thick, add a splash of water or more evaporated milk to loosen it up.
Step 4: Season and Serve
- Taste and adjust salt as needed. If you like, sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve immediately for the creamiest experience.
Notes
- Using evaporated milk instead of heavy cream keeps the dish lighter but still creamy.
- Grating your own cheese makes a big difference in melt quality and flavor intensity.
- If you want a bit more tang, try adding a teaspoon of Dijon mustard to the sauce.