best mac and cheese with evaporated milk

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.

Let cool/set for about 5 - 10 minutes before serving.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.

Bake uncovered for 30-35 minutes in a 350 degree oven or until golden/brown in color.

Sprinkle with leftover shredded cheese so as to cover the macaroni mixture.

Transfer half of macaroni mixture to the prepared baking dish, and layer with the white cubed cheddar cheese.

Add an additional 1/4 cup sharp shredded cheese, Mix together.

Add cook macaroni pasta to the cheese mixture.

If the sauce is getting to thick add a small amount of milk or water.Add garlic powder, onion powder, vegetable seasoning, black or white pepper and keep stirring.Add half of the shredded mild and sharp cheddar cheese, mix together.Add egg mixture and keep stirring constantly, you do not want the eggs to scramble.Add the softened cream cheese with 1/2 cup water to a deep pot on medium to low heat and until almost melted, stirring constantly to prevent the cream cheese from burning.Whisk eggs with milk until fluffy, set aside.Drain and rinse under cold running water to stop the pasta from cooking, set aside.Add elbow macaroni with 1 teaspoon salt, Cook for 4 minutes.Fill a large pot with one gallon water and bring to a rapid boil.1 teaspoon oil, for greasing the baking dish.20 ounces sharp cheddar cheese, shredded.

10 ounces mild cheddar cheese, shredded.

1/2 cup pasta water or normal tap water.

Best mac and cheese with evaporated milk