Mac and Cheese Recipe with Evaporated Milk

Some recipes instantly take me back to childhood, and mac and cheese is at the top of that list. I remember standing beside the stove, watching the cheese melt into a silky sauce, waiting impatiently for that first warm bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 3 liters of water and 1 teaspoon of salt to a rolling boil in a deep pot. This step builds the first layer of flavor and ensures the mac and cheese recipe with evaporated milk tastes rich from the inside out.

Step 2

Place a heavy pan over medium heat and add 3 tablespoons of butter. Let it melt completely until glossy and aromatic. This is the foundation of a silky smooth, ultra creamy mac and cheese recipe with evaporated milk.

Step 3

Reduce the heat to low to protect the smooth base. Slowly pour in 1 can evaporated milk (354 ml / 12 oz) while whisking constantly. This gradual addition prevents lumps and creates a velvety, ultra-creamy foundation for the mac and cheese recipe with evaporated milk.

Step 4

Turn the heat to very low. Add 300 grams (3 cups) freshly shredded cheddar cheese and 100 grams (1 cup) shredded mozzarella cheese in small handfuls. Stir slowly until each addition melts completely. This method guarantees a silky smooth, ultra creamy cheese sauce without a grainy texture.

Step 5

Add the cooked 300-gram elbow macaroni directly into the pan of hot cheese sauce. Use a wide spatula to fold gently, making sure every piece gets coated in the ultra creamy evaporated milk cheese sauce. This step transforms simple pasta into rich, luxurious comfort food.

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