Unless you want a sickly-sweet mac and cheese, make sure you pick up the right one from the grocery store.
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. Having tested this recipe numerous times, I often use whatever I have at home and the pasta always comes out perfectly done. 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) We love cheese in any form From goat cheese appetizers to four different kinds of macaroni and cheese and cheesecakes, we could eat cheese for breakfast, lunch, and dinner.Put macaroni in large casserole dish, and pour sauce over macaroni. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Slowly pour in milk, whisking constantly until smooth. Gradually add flour, whisking until well combined. This recipe is the perfect side dish to any of my familys favorite Chicken Cutlet Recipes. Melt butter in a medium skillet over low heat.
#Recipe easy mac and cheese how to
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