how to make a cheese sauce with evaporated milk

HOW TO MAKE A CHEESE SAUCE WITH EVAPORATED MILK FREE
HOW TO MAKE A CHEESE SAUCE WITH EVAPORATED MILK MAC

No evaporated milk? No problem: Feel free to use regular milk or half and half in place of the evaporated milk.

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.

Cheese Options: Monterey Jack, Gruyere, Havarti, Emmental, Fontina or Gouda.

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

HOW TO MAKE A CHEESE SAUCE WITH EVAPORATED MILK MAC

Store this stovetop 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. Evaporated milk is often used to provide a creaminess or body without the fat of real cream. No evaporated milk? No problem! Feel free to use regular milk or half and half in place of the evaporated milk.You can use a variety of cheeses that work great for this recipe: Monterey Jack, Gruyere, Havarti, Emmental, Fontina or Gouda.If you don’t like eggs, you can simply omit them from the recipe, the eggs will just make the sauce thicker and creamier.Here are some sides that you can serve along with this dish:īalsamic Parmesan Roasted Asparagus and Tomatoes Some Tips Turn the heat down to low, then stir in the cheese and cook for another 3 minutes or until the cheese melts. Melt in the butter, then stir in the egg/milk mixture. Combine the pasta with everything else: Drain the pasta and return to pot.Combine the ingredients for the sauce: Meanwhile, in a small bowl whisk together the evaporated milk, eggs, dry mustard, hot sauce, salt and pepper.Prepare the Pasta: Boil the macaroni according to package instructions, for 8 to 10 minutes or until al dente.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.Milk – Evaporated milk works great in the base sauce, but any kind of milk works well too.Eggs – I used 2 large eggs to whisk into the base sauce.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.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.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.What can I say besides thank you, Alton Brown! Ingredient Notes I never even bought a box of mac and cheese again. 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. 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. 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! I have a 20 minute recipe for stovetop mac and cheese for you today that’s kid friendly and so so good. While you might shy away from making this at home because of time constraints, don’t worry. We’re talking stuff that dreams are made of. 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. 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.

How to make a cheese sauce with evaporated milk