Ingredients
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1 (12 oz) can evaporated milk
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2 cups water
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12 oz elbow macaroni
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1/2 tsp garlic powder
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1/2 (16 oz) bag frozen peas and carrots, thawed
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8 oz sharp Cheddar, coarsely grated
Steps
1
In a heavy bottomed medium pot, combine the evaporated milk, water, and ¾ tsp salt. Heat on medium-high until warm.
2
Add the macaroni to milk mixture. Heat to a boil on high, stirring occasionally. Reduce heat, cover, and simmer 7–8 min., stirring often until pasta is cooked to al dente and most of the liquid has been absorbed.
3
Stir in the peas and carrots and garlic powder. Remove from heat. Stir in the Cheddar until melted and smooth. Season with pepper, if desired. Serve immediately.
