recipe for baked mac and cheese with evaporated milk

Let the macaroni and cheese sit for 5-10 minutes before serving. Sprinkle the remaining cheese on top of the macaroni. Spray your bake dish with non sticking spray, then pour the macaroni into the dish. Unless you want a sickly-sweet mac and cheese, make sure you pick up the right one from the grocery store. Next add in the pasta, then the salt, and black pepper. While they both contain the same milk proteins that will make this recipe work, condensed milk is sweetened. However, do not substitute evaporated milk for condensed milk. Explore RAMDOMKEYWORD for thousands of unique, creative recipes. Remove from heat and allow to sit for about 5 minutes. Heat the pot on medium until the cheese is completely melted and blended in. Having tested this recipe numerous times, I often use whatever I have at home and the pasta always comes out perfectly done. (if you're like us, you'll sprinkle loads of pepper and barely any salt, because for some reason it just tastes better that way). Similarly, while the recipe calls for macaroni, feel free to use any short pasta shape available. Depending on how many people you're cooking for, it's easy to scale the recipe up and down. Perhaps the best thing about this recipe is that it follows a simple ratio - however much pasta you need, you'll need the same amount of cheese, and evaporated milk.

6 ounces (180 milliliters) evaporated milk.

6 ounces (170 grams) of cheddar cheese (I prefer a sharper cheddar).

Combine mayo and next 7 ingredients (through egg) in a large. 6 ounces (170 grams) of macaroni (or any short pasta you have available) Cook pasta according to package directions.To make Kenji's mac and cheese for two people, you'll need:

The whole dish requires just these three common ingredients.

Recipe for baked mac and cheese with evaporated milk