Recipe for mac and cheese with evaporated milk mac#

Recipe for mac and cheese with evaporated milk mac#

Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. Turn the mixture out into a 9-by-13-inch baking dish. (The mac and cheese can be served at this point if desired, for a stovetop version.) (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated.

Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely.

In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Whisk in garlic powder, onion powder, paprika, pepper. Bring evaporated milk and whole milk to a bare simmer in a large saucepan over medium heat. In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Place a rack in middle of oven preheat to 400.

American Cheese - 1 cup freshly shredded, not processed slices. Extra Sharp Cheddar - 3 cups freshly shredded, not pre-shredded packages. Cream Cheese - 4 ounces (half a block) up to 8 ounces for extra creamy mac and cheese. Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Milk - 2 ½ cups, whole milk yields the best results.