This is one of the best substitutes for regular milk when you make macaroni and cheese. It comes in a can, it’s shelf stable and you can keep a few cans in your pantry for when you need it. The result is a creamy and delicious mac and cheese. It’s really perfect for macaroni and cheese because most of the water is taken out of the fresh milk during the processing. This recipe will still give you a delicious mac and cheese.Įvaporated Milk: This is the ingredient that most people don’t know about. But if you already have a stick of butter in the fridge and it’s salted, feel free to use it. I'll admit, never comes out the same way twice.Butter: I like to use unsalted butter so I can control the flavor of the macaroni and cheese by adding salt that I see fit. But now they beg for Dad's classic baked. Browning the top on broil is a good idea too, however don't walk away, this only takes a minute and should be watched closely. I even throw in a 3rd like some garlic spiced goat cheese, in moderation. Or one part gruyere or smoked gouda, to 3 parts sharp cheddar.

Like one part swiss to 3 parts sharp cheddar. ( corkscrew noodles ) And, I agree with others here, this recipe needs a lot more cheese. Also to give a gourmet flare, I use cellentani pasta instead of elbow noodles. Stir continuously until it thickens, then add your desired spices and 1/2 the cheese. Then, slowly add the remaining 1-1/2 cups milk. Then slowly add this milk corn starch mixture to the heated melted butter on medium heat stirring continuously. Stir the corn starch into the 1/2 cup milk until thoroughly dissolved. Then in 1/2 cup milk, add 3 tbl spns corn starch. For easy and truly smooth and creamy mac n cheese, zero grainy, try starting with 3 tbl spns butter melted. You really don't need to perfect a roux or be a sous chef. Essentially, this is what the butter and flour is, and the reason people are getting grainy results. Not described here is instructions on how to make a good roux sauce.

Do you need milk to make mac n cheese