the best macaroni and cheese recipe ever

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. Butter is needed for the sauce and to toss the cooked pasta.And no worries, you don’t have to cook a roux for this recipe! Cornstarch helps to thicken the sauce.Cheese: I used sharp cheddar, but you can work with any cheese that melts well and has a saltier taste, such as Swiss cheese, gruyere, Monterey Jack, Gouda, Havarti, or Fontina.Evaporated milk works great in mac and cheese and makes the sauce rich and creamy.Pasta: While elbow macaroni is the classic pasta for mac and cheese, use your favorite small pasta like penne, fusilli, or farfalle.Refer to the recipe card further down for specific measurements. I bet you probably already have most of them in your kitchen. The great thing about evaporated milk mac and cheese is that the ingredients are simple.

The best macaroni and cheese recipe ever