recipe for baked mac and cheese with evaporated milk

I hope you love this as much as my friends and family do. Test it on yourself and on your friends, and when they ask what your secret is, tell them Speshyl taught you. I’ve tried different cheeses, different amounts of elbow noodles and evaporated milk, different amounts of seasoning, but this right here is perfection. My mom taught me how to make my first tray of Mac & Cheese one Thanksgiving, and I’ve been playing with the recipe ever since. Cook over low heat, stirring constantly until cheese begins to melt.

chopped fresh parsley, elbow macaroni, chicken stock, evaporated milk and 7 more. Add cheddar cheese and American cheese stir. Creamy Baked Macaroni and Cheese Casserole Rose Reisman. I can’t believe I’m sharing this recipe, because it’s my pride and joy, and it’s been my best kept secret for years (of course with some tweaks here and there). Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. It’s ooey gooey with the right amount of cheese, and seasoned with a few components that will have people trying to guess, “what exactly did you use?”. Add pasta and cook for 8 to 10 minutes or until al dente drain. Ingredients 250 grams macaroni 250 grams mature cheddar (or red leicester or mix of both) 250 millilitres evaporated milk 2 large eggs grating of fresh.

Bring a large pot of lightly salted water to a boil.

That is not an exaggeration, and I’m not just saying this because I came up with this recipe myself. Preheat oven to 375 degrees F (190 degrees C). My Mac & Cheese recipe is top 5 on my list of “Top five things i would eat if I could only eat five things for the rest of my life”.

Recipe for baked mac and cheese with evaporated milk