Mac and cheese with evaporated milk eggs door cream
THIS is how I grew up eating mac & cheese in Texas!!! :D We would occasionally have the boxed junk, but most of the time it was this type of mac & cheese.but THIS recipe is the BEST that I have ever had!!!! Thank you SO much for sharing it! I have been searching for the perfect recipe for quite a while. My husband of 32 years LOVED this dish!!! I have been trying for years to convert him from the nasty boxed stuff, and I think I just succeeded! lol Thanks for sharing your recipe, Mandy! It caught my attention because it looked easy, even though I added some steps, it still WAS! Reply Delete Baked at 350*F (40 tp 45 minutes), pulled it out, added shredded cheese on top, and baked another 10 minutes to melt/brown up the cheese. Poured the sauce over my drained pasta that I put back in the pot they cooked in, stirred well to coat, and then poured everything into my prepared 9” x13” pan. In a smaller bowl, I whipped the eggs and tempered them with the sauce before adding them to the big bowl of sauce, mixed thoroughly. Then added the milks and cheeses, heated through until the cheese melted. After I added some seasonings while making the reaux - salt, pepper, garlic powder, onion powder, paprika, and nutmeg. I decided to go ahead and make a reaux because I only had two cans of evaporated milk on hand. I made this as part of our supper tonight, but with a few tweaks (Due to milk and cheese availability in the house).
I usually don’t use sharp cheddar as it’s firmer and doesn’t melt as smoothly.