mac and cheese with evaporated milk baked

I just wish I hadn’t waited so long to figure this one out.

I think I’ve found it and I am so excited to share it with you today! I just know you’re going to love it. This one took a few tries because I wanted to have the same exact outcome of creaminess, but baking a recipe can be a bit different. Sprinkle over the cheesy sauce in a 9×13 inch baking pan.

Pour the cheese over the macaroni and stir until combined. When milk is stirred in and you let it simmer while stirring, it thickens to the perfect consistency before adding the cheeses. Don’t let that intimidate you! A roux is a simple combination of flour and melted butter over heat. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg. Whisk in flour cook, stirring constantly, until mixture turns light brown, about 3 minutes. Add onions cook until softened, about 2 minutes. There are three key parts to mac and cheese, the roux, the sauce you make from that and the crunchy topping you put on top. Melt butter in large saucepan over medium heat. This one’s a new addition, but if you love that crumbly topping on baked mac and cheese – then you’re going to love how Italian bread crumbs create a crispy buttery bite. It’s from the original recipe and I kept it here.

That same great creamy cheese is combined with sharp cheddar to give that depth of cheesy flavor you’ve been looking for.Įvaporated milk.

Mac and cheese with evaporated milk baked