I hope everyone is staying home as much as possible, and staying healthy and well.
Not sure how well-stocked your larders are, but here's another fun recipe to try during isolation.
This is probably the easiest, best mac & cheese you'll ever have. It's customizable with any cheese or cheese combo you like, as long as it melts reasonably easily
The Best Mac & Cheese
from Kenji Lopez-Alt at Serious Eats
6 oz sharp cheddar (or any other melting cheese), shredded
6 oz elbow macaroni
6 oz evaporated milk
Place macaroni in a 2-quart sauce pan and add enough cold water to slightly cover the pasta. Set on stove on high heat and bring to a boil. Stir constantly, keeping an eye on the liquid. As soon as the water is almost all gone, do not drain the pasta, turn off heat and add evaporated milk. Stir once to combine, then add cheese. Mix until cheese is melted. Serve immediately.
I've mostly used sharp or extra sharp cheddar for this, but sometimes I'll do white cheddar and gruyere, or toss in some parmesan reggiano.
This is good as a side, like Kraft, or as a base for a dish. A grilled chicken breast sliced on top is good, or mix in some sun-dried tomatoes and roasted red peppers, or roast some cherry tomatoes in the oven or on the grill and mix them in.
The six ounce measurement makes enough for two people. This is easily scalable, where 3oz of everything makes enough for one person, or 12oz makes enough for four. Just increase or decrease all measurements in increments of three ounces.
I think there's probably a critical point where you're not going to get good results on your pasta with this little amount of water, so I wouldn't fill a whole pot and try this, but I've done up to 12oz and it turned out well.
The reason for the little amount of water that you don't drain is you want the starch from the pasta to stay in the pot to emulsify the cheese.
