Evaporated Milk and Mac&Cheese?!


Question: I have a ton of cans of evaperated milk sitting in my cabinet... And, I was wondering. I use a homemade recipy for mac&cheese. Would it be similar to use evaporated milk instead of milk? Would it be creamier? Or would it be just a waste?

Also, anyone have any good ideas to use evaportated milk? I use it for pudding, but I just don't seem to make it often enough. Please help! Thanks!!


Answers: I have a ton of cans of evaperated milk sitting in my cabinet... And, I was wondering. I use a homemade recipy for mac&cheese. Would it be similar to use evaporated milk instead of milk? Would it be creamier? Or would it be just a waste?

Also, anyone have any good ideas to use evaportated milk? I use it for pudding, but I just don't seem to make it often enough. Please help! Thanks!!

Evaporated milk is great in mac and cheese. It does make it creamier. Add a bit of dry mustard too. I always call this 'school mac and cheese' because it tastes like the mac na cheese from my grade school cafeteria, which is a good thing. It was yummy.

I'm not sure about the Mac & Cheese thing, but my friend makes carmel out of evaporated milk by heating it for a few hours. I'm not sure about the specifics, though. =[

* 1 tablespoon salt
* 1 pound elbow, shell or other bite-size shaped pasta
* 2 (12 fluid ounce) cans evaporated milk
* 1 cup chicken broth
* 3 tablespoons butter
* 1/3 cup flour
* 1 1/2 tablespoons Dijon mustard
* 1/2 cup grated Parmesan cheese
* Freshly ground black pepper
* 1 pound grated extra-sharp cheddar cheese

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DIRECTIONS

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

mac and cheese with evaporated milk tastes better in my opinion then regular milk my kids actually notice when i use regular milk and ask why the food tastes so different they prefer evaporated milk

http://www.verybestbaking.com/recipes/de...
this site has many ideas for usse of evaporated milk enjoy

You can use evaporated milk in mac&cheese. In fact, I actually have a macaroni and cheese recipe that requires evaporated milk and it tastes delicious!





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