Serves 4
8 ounces elbow macaroni
2 cups hot chicken broth
One 12 ounce can evaporated milk
12 ounces grated cheddar or Swiss cheese
Grinding black pepper Dash paprika
Dump macaroni into a saute pan and add the broth; stir and bring to a boil and allow macaroni to absorb the broth.
Stir in the milk and allow pasta to absorb most of it.
Stir in the cheese and combine well until mixture looks creamy.
Add black pepper.
To serve, sprinkle with paprika. Variation: add bits of ham and some peas
This recipe is featured on Season Pronto! - Quick Skillet Mac n' Cheese.
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