pioneer woman mac and cheese using evaporated milk

Pioneer woman mac and cheese using evaporated milk mac#

Only used sharp cheddar cheese, and actually ran out of evaporated milk so I used 1 cup whole milk and 1 cup evaporated milk.

Pioneer woman mac and cheese using evaporated milk mac#

I added Panko crumbs with butter and garlic for a topper and it was a hit!! This will be added to the monthly rotation.įinally found a go to mac and cheese recipe. My husband has been asking me to make a homemade version of mac n cheese. Made it ahead, froze for two weeks and it tasted great. Just make a regular bechamel sauce and add the cheese.BOOM!įantastic recipe. Note: if you're serving men, you'll find that this recipe will make about 6 servings, as opposed to 12. While the recipe calls for shredded cheeses, I like to shred my own, because I think it melts better.

To further bring out the flavor of the cheese, I use a bit of dry or prepared mustard (either will work). I love this quick and easy recipe for gatherings, where mac and cheese is always popular. And I believe this recipe is just fine in that context. Long shelf life in the absence of refrigeration is a lasting advantage of evaporated milk. As one reviewer suggested, (if fresh milk is available) why not just make a bechamel with whole milk, butter and flour rather than this base of evaporated milk, water and corn starch? Answer: because the source of this recipe is from the manufacturer of evaporated milk, lol. By diluting evaporated milk with water as in this recipe, the “creamy” viscosity is pretty much lost. Since evaporated milk is about a 60% reduction of milk itself, one may wonder what sense does it make to reconstitute 24 ounces of evaporated milk with 16 ounces of water, rather than just using whole milk? The advantages of evaporated milk up until the point of reconstitution, are a long shelf life in the absence of refrigeration. My husband has requested I keep this recipe and make it again. Made this for Christmas Eve and it was easy to make and received rave reviews from the kids and adults alike. Turned nicely brown on top without adding any Panko crumbs which I’d considered using instead of the crumbs you recommended.Didn't like this at all. I cooked the pasta 5 minutes, half the recommended time, and we mixed it with the other ingredients and then put it into a 2 qt pyrex glass covered casserole in an Oyama convection oven, something I’ve been experimenting with. I did use some excellent Costco sharp cheddar we have (hand shredded) and some shredded Trader Joe’s mozzarella along with some hand-shredded, aged pecorino romano to finish the béchamel sauce off perfectamente. I didn’t have any white pepper, but no matter what my wife cooks has black specks in it anyway - she uses our smoke alarm as an oven timer. It’s like little radiators, and it holds sauce much more better.Īnd then, while I did use the mustard powder, I had to use black pepper. So I used 250 gm of that instead of half a pound of small elbow. Then I decided to use my favorite pasta instead of the “traditional” elbow radiator: hard to find, but I have a source at a small Amish store called The Ashery Country Store in Fredricksberg, OH. Since we don’t have milk, I made milk out of a 50/50 mixture of plain green yogurt and water. So this time, I made the recipe EXACTLY the way you said… with a few exceptions. Not sure why I do this, but it wouldn’t seem right otherwise. So I started as usual by slicing a cucumber, an orange, a jalapeno pepper and a lime, and then frying an egg and broiling a nice piece of tuna.

(Bake 30-40 minutes if starting with a refrigerated casserole)Īfter consuming the rest of that yummy apple cake with butter cheese frosting, I said to my wife, Carol, what should we make today seeing as how we are going to the gym now five days a week? And it just so happened I came upon the Hilah Mac and Cheese recipe!! Bake 20-25 minutes or until bubbling and golden brown.Sprinkle top with bread crumbs and reserved 1/4 cup Cheddar.

Once coated, spread into your greased pan.

Drain and add the noodles to the cheese sauce. Add the noodles and boil for only 3-4 minutes until beginning to soften. Remove from heat and stir in cheeses, reserving 1/4 cup Cheddar for topping. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer.

Whisk in half the milk and continue whisking until smooth.

Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting.

Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms.

Set oven to preheat to 375✯ and grease a 1 1/2 or 2 quart baking dish. Salt it well, cover, and place on high heat.

Put on a quart or so of water to boil for the noodles.