baked mac and cheese with evaporated milk and velveeta

If possible, avoid pre-shredded cheese – this type of cheese has additives to prevent it from sticking that cause the cheese to not melt properly and the sauce to become grainy.

Good quality cheese is the star of this recipe! The smaller the shred the easier it will melt. 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1 can evaporated milk (13 ounce) 3/4 cup milk 1/2 cup sharp Cheddar cheese, shredded (divided) 8.Using evaporated milk will produce creamier results over regular milk.Cut Velveeta into cubes and mix into cooked pasta. To get it as creamy as it can get, stir slowly and gently so as not to break up the noodles. Instructions Cook pasta according to directions on packaging and drain.Just a few simple tips to make the best stovetop mac and cheese recipe ever! Lastly add the provolone, muenster, Monterey jack, velveeta, sharp and mild cheddar cheeses and mix well. Add more water 1/4 cup at a time if needed until the noodles are tender.īefore you add the cheese in, you will want to make sure there is some liquid in the bottom of the pot (image below) before you add the cheese as this is what creates the sauce. After 7 minutes remove macaroni from heat and drain the water. The amount of liquid needed can vary based on the type of pasta and even varies from brand to brand. This macaroni is boiled directly in the milk/water mixture. Toss in a handful of bleu cheese crumbles with the cheddar for a slightly tangy flavor! So good!.Other additions: White cheddar, havarti, Monterey jack,.Pasta: Mac & cheese noodles are traditionally macaroni, but why not try these alternatives:Ĭheese: Cheddar is the go-to choice in this recipe, the sharper the cheese, the more flavor it will have! One of the great things about stovetop mac and cheese is that it can be customized! All great mac and cheese recipes have two basic things: pasta and cheese. It’s quick to prepare and is made with a few pantry staples making it the perfect weeknight staple! Ingredients & Variations One of the simple pleasures of life, mac and cheese brings a smile to faces young and old alike!

Why buy the blue box of pre-packaged mac and cheese when it is SO easy to make homemade stovetop mac and cheese? This recipe delivers creamy cheesy flavor in no time at all! Remove from oven and allow to cool for 5 to 10 minutes before serving. Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted. Cook uncovered for 25-30 minutes or until bubbly. Quick and creamy, this stovetop mac and cheese recipe will be a go-to for years to come! Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish.

Baked mac and cheese with evaporated milk and velveeta