Mac and cheese has to be one of the worlds most recognisable comfort foods, and is actually one of my favourite snacks to eat when I feel like I need a cheesy gooey fix! I stumbled across a recipe by J.Kenji Lopez-alt a few weeks back for his 3 ingredient mac and cheese and I HAD to try it.

Not just because it's a quick easy stovetop mac and cheese, but also because it only has 3 main ingredients! Cheese, evaporated milk and of course pasta. I think the science behind this method, is that the evaporated milk contains protein micelles, which act as an emulsifier with the cheese to create a super luxurious velvety sauce. If you've ever had a bad mac and cheese, where the fats in the cheese has split, and you get a grainy stringy oily mess, that's not that pleasant to eat. That's because the cheese hasn't emulsified properly. This method ensures a wonderful cheesy consistency. but the downside to this recipe is that you have to serve it straight away. Because if it sits for too long it will clag up and go stiff. However, after making this video and wanting to re heat the leftovers, I found that adding a little water as it heats, loosens the mixture enough to get it back to It’s previous delicious state.

To make J.kenji Lopez-alt's 3 ingredient mac and cheese recipe you will need:

• 170g of macaroni pasta

• 170g of cheese (cheddar, red leicester, gouda, fontina, Gruyere are all good)

• 180ml of evaporated milk

• Salt