baked creamy mac and cheese with evaporated milk

Bake according to the recipe directions and then let it cool completely. We heat them in the microwave right in the container. I like to put leftovers in food storage containers in the fridge. You can help combat this by making extra cheese sauce.Ĭover and refrigerate any uneaten portions for up to three days. Let it sit at room temperature for about 30 minutes to an hour before putting it in the oven to bake.Ī word of caution – it might not be as creamy compared to baking it fresh the same day. Yes, you can make it ahead of time right up to the point you’re about to put it in the oven.Ĭover the casserole dish with plastic wrap or aluminum foil and put it in the fridge for up to one day ahead of time.

Sliced cooked hot dogs (my mom used to do this).

There are loads of ways to change up and this recipe and make it your own! Here are some add-in ideas: They don’t melt the same as the cheese you shred on your own. It might separate and not give you a nice creamy sauce if you add it while it’s still on the hot element.

Make sure you’ve removed the saucepan from the stove BEFORE you add the cheese.

No elbow macaroni? Choose a smaller pasta with lots of ridges that the sauce will stick to.

Cook your pasta “al dente” so it doesn’t become mushy.

The salt will absorb into the pasta as its boiling and it will taste better.

Salt the water you use to cook your pasta.These tools will help you make this recipe. Broil for about 8 to 10 minutes, until cheese is melted and starting to become more golden.Ĩ. Spread mixture in a 9×13 baking dish and cover with remaining 1 cup cheddar cheese.ħ. Add cheese sauce mixture to macaroni noodles and stir to combine.Ħ. Remove saucepan from heat and stir in 1 cup cheddar cheese.ĥ. Increase heat to medium and cook, stirring constantly, until mixture thickens about 8 to 10 minutes.Ĥ. Stir in evaporated milk, chicken broth, Worcestershire sauce, dry mustard, salt and pepper.ģ. Stir in flour and cook on low for 3 minutes, stirring constantly. In a medium sized saucepan, melt butter over low heat. Cook macaroni according to package directions. Cheddar cheese – I like sharp cheddar cheeseġ.Dry mustard – Find it in the spice section.

Evaporated milk – It adds so much creaminess and is less fattening than regular cream.To make this delicious casserole, you’ll need these ingredients.

Baked creamy mac and cheese with evaporated milk