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#Baked macaroni and cheese with milk mac

However, I strongly encourage not to use pre-shredded cheese, which comes in the form of bags. You shouldn’t be scared of the fact of using cheese to move forward with this recipe. You will be using it, which makes the overall recipe unique.

#Baked macaroni and cheese with milk mac

That’s where we thought of providing you with this unique baked mac and cheese with evaporated milk recipe. You can make its taste even better by adding evaporated milk into the equation. If you are not working in an ovenproof braiser or Dutch oven, use a large pot and transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray.Best Baked Mac n Cheese with Evaporated Milkīaked mac and cheese would be one of the tastiest treats available for you to enjoy. The slower you add the milk the quicker the sauce will thicken. Note 1: If your milk is very cold straight out of the fridge take this step very slowly. Sprinkle with parsley before serving, if desired. Sprinkle the reserved cheese and panko on top of the noodles.īake until the macaroni and cheese is golden and bubbling, 20 to 25 minutes. In a small saucepan over low heat or a microwave safe bowl, melt the remaining 1/2 cup butter. Stir the cooked macaroni into the cheese sauce.

Stir until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper. Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes. Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Preheat the oven to 400° F with a rack in the center position.įill a large pot with 4 quarts of water and add 2 teaspoons of the salt.

Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.

Add the macaroni to the cheese sauce and stir to combine.

Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.

The more slowly you add the milk the thicker the sauce will be.

Slowly, slowly add some whole milk to your roux, whisking as you go.

Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.

The pasta will continue to cook in the oven, so this keeps it from becoming mushy.

Cook your pasta just one minute shy of al dente.

Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.

Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done: