This is the easiest mac & cheese I have ever made. Full stop. It is mind-boggling how this even works, to be honest. While it’s not a complete substitute to a nice roux and slowly developed cheese sauce and the dish relies too heavily on American cheese, it is still AMAZING. And SO EASY. Real Simple outdid themselves with this quick recipe and brilliant use of evaporated milk.
How to make it an A+: Give it a crunchy topping! Mix a little bit of the shredded cheese with some panko (or even crushed Ritz crackers if you want to get crazy) and some melted butter, to sprinkle over top.