trisha yearwood mac and cheese with evaporated milk

I recommend you serve it while it is still hot so that the mozzarella cheese spreads and you have a creamier texture of the sauce. Mac and cheese with evaporated milk is ready to be served. Mix well until the pasta is evenly covered with the creamy, cheesy sauce.Īdd freshly shredded mozzarella cheese on top of the pasta.īake the casserole in the oven at 350☏ (180☌) for 7-10 minutes or until the cheese melts, and you will get a rich golden color. Quick Note: Meanwhile, preheat the oven to 350☏ (180☌).Īfter this, put the boiled pasta in a casserole where you plan to bake the mac and cheese in the oven.Īdd the creamy sauce that we made previously over the boiled pasta. Mix the composition well until you homogenize the sauce.Īfter the sauce is ready, boil the pasta for 2 minutes less than indicated in the instructions on the package. Stir continuously until the sauce starts to boil.Īfter boiling, turn off the heat and add freshly shredded cheddar cheese. Repeat the procedure until you use all the evaporated milk. In this way, you minimize the risk of forming lumps. Start with small amounts, and mix continuously. Quick Note: This should take about 3-4 minutes. When the butter melts, continuously stir the contents of the pan to avoid forming lumps and sticking this composition to the bottom of the pan.įry on medium heat until you feel a light aroma of nuts from the flour. Set the heat to medium to melt the butter. Take a pan with a thick bottom and put flour and butter in it. For this reason, we advise you to add the salt at the end after tasting the sauce. Be careful with the amount of salt because it depends on the cheese time you will use.

If you don’t have the butter at hand, you could replace it with oil. We need the butter to fry the flour and accentuate its flavor. If you don’t have it at hand, you could replace it with starch.

You can use plain milk, preferably with a high-fat content, or replace it with a mix of low cream and milk using a ratio of 1:1. I used evaporated milk to accentuate the creamy and sweet taste of the milk. I picked cheddar cheese for its sweet taste and to provide a nutty nuance, and mozzarella for its texture when it melts. I used a mix of Cheddar, and Mozzarella cheese. I used Macaroni pasta, but you can use any other type of pasta that you prefer to use for mac and cheese.

Trisha yearwood mac and cheese with evaporated milk