![]() ![]() ![]() The mac and cheese are ready to eat right after tossing the noodles with the cheese sauce. Of course! Actually, you can skip the baking if you prefer. These additives change the way the cheese melts and can make the sauce grainy. Pre-shredded cheese is coated in additives that prevent it from sticking together. ![]() No, please don’t! For the creamiest, tastiest results, I highly recommend shredding your own cheese from a block of cheese. Whole milk is best, but you could also use 2% if you prefer a light cheese sauce. If you never tried a macaroni and cheese recipe with evaporated milk, you should! I’m confident that you’ll fall in love with the creamy texture! What can I use instead of evaporated milk?ĭon’t have evaporated milk? No problem! Simply substitute regular milk or half-and-half instead of evaporated milk. Why use evaporated milk for mac and cheese?Įvaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. It’s optional – you can always top your dish with more cheese to simplify the recipe. Topping (optional): The baked mac and cheese topping consists of breadcrumbs, melted butter, and a pinch of salt.If you prefer anything extra like mustard powder, hot sauce, chili flakes, nutmeg, or Italian seasoning, go for it! Seasoning: I seasoned this dish with salt, pepper, and garlic powder.Salted and unsalted butter are both fine. ![]()
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