![]() ![]() And no worries, you don’t have to cook a roux for this recipe! Cornstarch helps to thicken the sauce.Cheese: I used sharp cheddar, but you can work with any cheese that melts well and has a saltier taste, such as Swiss cheese, gruyere, Monterey Jack, Gouda, Havarti, or Fontina.Evaporated milk works great in mac and cheese and makes the sauce rich and creamy.Pasta: While elbow macaroni is the classic pasta for mac and cheese, use your favorite small pasta like penne, fusilli, or farfalle.Refer to the recipe card further down for specific measurements. I bet you probably already have most of them in your kitchen. ![]() The great thing about evaporated milk mac and cheese is that the ingredients are simple.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |