Evaporated milk is real cow’s milk that’s been cooked down so some of the water content evaporates, creating a shelf-stable, always-at-the-ready ingredient. Regular macaroni and cheese is typically made with fresh milk, but I actually prefer using evaporated milk. Why Use Evaporated Milk in Mac and Cheese Mild cheddar cheese (you could use sharp cheddar if you wanted).American cheese––I love this old-school cheese for how.Kosher salt (feel free to add pepper as well, if you like).Small macaroni noodles such as elbows, spirals, rotini, or shells.Yep, adding those two processed but real foods make this meal the cheesiest, and creamy even as it cools to room temperature. The list of ingredients in this mac and cheese is basic, but there are two ingredients that really lend the most to its creamy success: Evaporated milk and American cheese. What’s in This Creamy Stovetop Mac and Cheese It’s the easiest, creamiest, cheesiest mac and cheese you’ll ever make.
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