mac and cheese with evaporated milk recipe

You can also add goat’s cheese or cream cheese for more creaminess. If you’d rather not use processed cheese, you can add some gouda or emmental cheese. I always suggest that you grate it yourself from the block rather than using pre-shredded, as there is extra flour and anti-clumping agent added to pre-shredded flour that you don’t want in your dish.įor extra creaminess, I pair cheddar with a little bit of Velvetta or American cheese slices. You don’t want to use a mild cheese, nor do you want to use a vintage cheese.Ī sharp cheddar works perfectly. If you use the right cheese – one that melts really well and is sharp enough to add flavor but not texture – your mac & cheese will be amazing every time. When used in this recipe, it keeps its silkiness, while cream would become clumpy.

It’s basically just milk that’s been reduced to a smooth, slightly sweet consistency. The evaporated milk subs in for a higher fat heavy cream in this dish. Now, I know you probably don’t often have evaporated milk in the cupboard with which to make this dish whenever you’re craving mac & cheese, but I do think it’s worth it to stock it, just in case.

If you add this one ingredient, you’ll have a much smoother, silky cheese sauce. While milk and flour alone will make a creamy sauce, it will become clumpy the longer it sits. There is one ingredient that helps make the sauce just a little extra creamy, and a whole lot smoother.

Mac and cheese with evaporated milk recipe