Added topping of 1 cup panko bread crumbs, 3 Tb butter and 1/2 cup parmesan cheese. Only used sharp cheddar cheese, and actually ran out of evaporated milk so I used 1 cup whole milk and 1 cup evaporated milk.
MAC AND CHEESE WITH EVAPORATED MILK AND CHEDDAR CHEESE MAC
I added Panko crumbs with butter and garlic for a topper and it was a hit!! This will be added to the monthly rotation.įinally found a go to mac and cheese recipe. My husband has been asking me to make a homemade version of mac n cheese. Made it ahead, froze for two weeks and it tasted great. Just make a regular bechamel sauce and add the cheese.BOOM!įantastic recipe. Note: if you're serving men, you'll find that this recipe will make about 6 servings, as opposed to 12. ingredients 1 lb elbow macaroni 2 (10 3/4 ounce) cans cheddar cheese soup 2 (12 ounce) cans evaporated milk 8 cup butter (1 1/4 sticks) 1 teaspoon salt 1. While the recipe calls for shredded cheeses, I like to shred my own, because I think it melts better. To further bring out the flavor of the cheese, I use a bit of dry or prepared mustard (either will work).
I love this quick and easy recipe for gatherings, where mac and cheese is always popular. 1 2/3 cups elbow macaroni 2 tablespoons cornstarch 1 teaspoon Salt 0.5 teaspoon dry mustard 0.25 teaspoon ground black pepper 1 12-oz can evaporated milk. And I believe this recipe is just fine in that context. Long shelf life in the absence of refrigeration is a lasting advantage of evaporated milk. As one reviewer suggested, (if fresh milk is available) why not just make a bechamel with whole milk, butter and flour rather than this base of evaporated milk, water and corn starch? Answer: because the source of this recipe is from the manufacturer of evaporated milk, lol. By diluting evaporated milk with water as in this recipe, the “creamy” viscosity is pretty much lost. Since evaporated milk is about a 60% reduction of milk itself, one may wonder what sense does it make to reconstitute 24 ounces of evaporated milk with 16 ounces of water, rather than just using whole milk? The advantages of evaporated milk up until the point of reconstitution, are a long shelf life in the absence of refrigeration. My husband has requested I keep this recipe and make it again. Made this for Christmas Eve and it was easy to make and received rave reviews from the kids and adults alike. If you’ve had trouble with producing Creamy Macaroni and Cheese in the past, I STRONGLY encourage you to give this recipe a try.Didn't like this at all. And, warming both before adding it to the butter and flour mixture helps with temperature control to prevent the flour from clumping. In a separate bowl, mix together the cheeses. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. Other things that help make this macaroni and cheese smooth and creamy are using milk AND evaporated milk to make the roux. Add in the butter and stir until the butter is melted. And the Parmesan gives it a nutty undertone.
It gives the sauce a tangy zing like Stouffer’s Macaroni and Cheese, which I’m addicted to. In my opinion, extra sharp cheddar cheese is required. In addition to the American cheese, which is largely contributes to the smooth melt, are two other cheeses – extra sharp cheddar cheese and Parmesan. The result is this ultra-smooth and Creamy Macaroni and Cheese. Off to work I went and I was beyond thrilled that I was able to make a non-curdled, non-dried cheese sauce! AND be able to replicate it! Since that recent recipe, I have modified the basic recipe some, tweaking here and there and including techniques that I’ve heard along the way. In all of my trials, I have never tried American cheese. Perhaps it was the answer to all of my macaroni and cheese problems. Aha! Those words – smoothly and evenly – caught my attention. Until now! I stumbled upon an article in the latest Martha Stewart Living magazine that made it all click! The article outlined a basic recipe for the cheese sauce, one of the ingredients being American cheese because it melts smoothly and evenly. And so began a reoccurring cycle of making, dissatisfied eating, and frustration.
Nothing worked! With each batch, I was sent on a hiatus from homemade macaroni and cheese before I tried again. Over the years, I have made many many batches, but none as good as this batch right here! All the recipes I’ve tried in the past resulted in a dry and curdly looking batch, no matter what trick I tried. Ingredients 2 cups dried macaroni noodles 8 ounces (2 cups) shredded sharp Cheddar cheese 1 1/2 cups evaporated whole milk 2 large eggs 2 teaspoons. With some unexpected ingredients, you too can make deliciously tangy, ultra-smooth and Creamy Macaroni and Cheese.Ī recipe for Creamy Macaroni and Cheese has been a long time coming.
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