Macaroni and Cheese Made With Evaporated Milk Recipe

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Easy silky, cheesy Stovetop Mac and Cheese that can be made from scratch and ready in 20 minutes all in one pot! With so much flavor, creamy texture and a definite comfort food, your kids will just love it! And so will you.

Stovetop Mac and Cheese

Nothing beats a good mac and cheese made from scratch! While we've all had the instant kind, the homemade kind is literally life changing. We're talking stuff that dreams are made of.

While you might shy away from making this at home because of time constraints, don't worry. I have a 20 minute recipe for stovetop mac and cheese for you today that's kid friendly and so so good. It couldn't get any easier and beats the box kind any day! I mean, come on people, it has real cheese, lots of it!

• Ready in JUST 20 Minutes
• All made in JUST One Pot
• Extra Kid Friendly
• Ingredients you Already Have

We've got macaroni, butter, and lots of cheese coming together in mouth orgasm inducing combinations cooking up on the stovetop today! Yeah, I can get a little crazy when it comes to mac and cheese and that's because it's one of my favorite comfort foods ever.

Mac and cheese, at least the box version, is something most of us used to live on during college, but then I learned to make it myself, thanks to Alton Brown, who is my favorite food network chef ever, and I never looked back. I never even bought a box of mac and cheese again. What can I say besides thank you, Alton Brown!

Ingredient Notes

• Pasta – I like to use the elbow macaroni pasta, but you can use any kind of small pasta or even spaghetti to make your recipe.
• Cheese – Even though I used cheddar cheese here, you can confidently work with whatever cheese you have handy that melts well and has a saltier taste such as Monterey Jack, Gouda, Fontina or Havarti.
• Seasoning – salt and pepper is just fine to add onto this recipe, but if you prefer anything extra like chili flakes or Italian seasoning, go ahead.
• Eggs – I used 2 large eggs to whisk into the base sauce.
• Milk – Evaporated milk works great in the base sauce, but any kind of milk works well too.
• Hot Sauce – I love to use any kind of hot sauce I have handy just to add a bit more flavor to the whole dish.

How To Make Stovetop Mac and Cheese

1. Prepare the Pasta: Boil the macaroni according to package instructions, for 8 to 10 minutes or until al dente.
2. Combine the ingredients for the sauce: Meanwhile, in a small bowl whisk together the evaporated milk, eggs, dry mustard, hot sauce, salt and pepper.
3. Combine the pasta with everything else: Drain the pasta and return to pot. Melt in the butter, then stir in the egg/milk mixture. Turn the heat down to low, then stir in the cheese and cook for another 3 minutes or until the cheese melts.

FAQ's

What is the best cheese to use for mac and cheese?

Nothing beats a good sharp cheddar because it's firm, rich, mellow, great melting power and a smooth flavor. A good sharp cheddar is the crowd favorite. Other cheese you can experiment with that are also great are Monterey Jack, Gruyere, Havarti, Emmental, Fontina or Gouda.

Why use evaporated milk for mac and cheese?

Evaporated milk is often used to provide a creaminess or body without the fat of real cream. You can use regular milk instead.

Some Tips

1. If you don't like eggs, you can simply omit them from the recipe, the eggs will just make the sauce thicker and creamier.
2. You can use a variety of cheeses that work great for this recipe: Monterey Jack, Gruyere, Havarti, Emmental, Fontina or Gouda.
3. No evaporated milk? No problem! Feel free to use regular milk or half and half in place of the evaporated milk. Evaporated milk is often used to provide a creaminess or body without the fat of real cream.

Leftovers

Fridge

Store this stovetop mac and cheese in an airtight container in thefridge for up to3 days, but make sure it's cooled completely before storing it in the fridge.

Freezer

Yes, you can freeze macaroni and cheese. Store it in an airtight container in the freezer for up to 2 months. You can also store it in a baking dish covered tightly with aluminum foil. Bake, frozen and covered with foil at 350 F degrees for 1 hour.

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Easy silky, cheesy Stovetop Mac and Cheese that can be made from scratch and ready in 20 minutes all in one pot ! With so much flavor, creamy texture and a definite comfort food, your kids will just love it! And so will you.

• ▢ 8 ounce elbow macaroni dry
• ▢ 12 ounce evaporated milk (1 can)
• ▢ 2 large eggs
• ▢ ¾ teaspoon mustard dry
• ▢ 1 teaspoon hot sauce
• ▢ ½ teaspoon salt or to taste
• ▢ ½ teaspoon pepper or to taste
• ▢ 4 tablespoon butter unsalted
• ▢ 10 ounce cheddar cheese shredded

• Prepare the Pasta: Boil the macaroni according to package instructions, for 8 to 10 minutes or until al dente.

• Combine the ingredients for the sauce: Meanwhile, in a small bowl whisk together the evaporated milk, eggs, dry mustard, hot sauce, salt and pepper.

• Combine the pasta with everything else: Drain the pasta and return to pot. Melt in the butter, then stir in the egg/milk mixture. Turn the heat down to low, then stir in the cheese and cook for another 3 minutes or until the cheese melts.

1. Cheese Options: Monterey Jack, Gruyere, Havarti, Emmental, Fontina or Gouda.
2. Egg free version: If you don't like eggs, you can simply omit them from the recipe, the eggs will just make the sauce thicker and creamier.
3. No evaporated milk? No problem: Feel free to use regular milk or half and half in place of the evaporated milk. Evaporated milk is often used to provide a creaminess or body without the fat of real cream.
4. My cheese sauce turned out grainy, what did I do wrong: Some kinds of cheese just do this probably because overheating the cheese has denatured the protein. Some cheeses are improperly aged and contain emulsifiers that break down when heated causing a gritty texture. This can also happen if you're heating it over too high heat, so sometimes it's best to turn down the heat and do this slowly. Overheating cheese will curdle and string it every time. Use top quality cheeses, well aged that melt smoothly.
5. Tip: Grate the cheese yourself instead of using pre-grated. In my experience grating the cheese myself helps with having the cheese melt nice and smooth.
6. How do I store mac and cheese leftovers: Store mac and cheese in an airtight container in the fridge for up to 3 days, but make sure it's cooled completely before storing it in the fridge. Mac and cheese can also be frozen in an airtight container for up to 2 months.

Serving: 1 serving Calories: 496 kcal (25%) Carbohydrates: 34 g (11%) Protein: 22 g (44%) Fat: 29 g (45%) Saturated Fat: 17 g (106%) Cholesterol: 140 mg (47%) Sodium: 599 mg (26%) Potassium: 322 mg (9%) Fiber: 1 g (4%) Sugar: 7 g (8%) Vitamin A: 925 IU (19%) Vitamin C: 1.7 mg (2%) Calcium: 507 mg (51%) Iron: 1.2 mg (7%)

Course: Main Course

Cuisine: American

Keyword: 30 minute meals, mac and cheese, one pot meals

Meet Joanna Cismaru

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Macaroni and Cheese Made With Evaporated Milk Recipe

Source: https://www.jocooks.com/recipes/easy-stovetop-mac-and-cheese/

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