Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Show
My grandmother’s recipe for Southern Mac & Cheese made the traditional “custard-style” way using eggs and evaporated milk then baked to golden, cheesy perfection.Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the things she cooked. Though her 12-layer banana cake, chicken n’ dumplings and greasy rice all hold special places in my heart, there was nothing – and I mean NOTHING – that was more delicious or more requested than her macaroni and cheese. Let me just slide in a quick note here… I’m talking about the baked custard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. When I got a little age on me and started helping out in her kitchen (cooking, that is, not my default position as the rinser and dryer in the two-man dishwashing operation my cousin, Lisa, and I were stationed at from the time we were old enough to reach the sink) I really paid attention to how she made it. Because when I grew up I knew I wanted to cook it just like her! So when I grew up, I made it like hers! And it was good. But it wasn’t Nanny’s. I always did everything the same except, instead of using canned evaporated milk, I used half and half or a combo of milk and cream. Because Ms. Fancy-Pants Chef Extraordinaire here thought she knew better than to use stinky ol’ canned milk. I’m a professional! I shall use superior ingredients! Pffffft. What an idiot. A few weeks ago I ran across this article from Serious Eats (THE BEST website for recipe technique) about how using evaporated milk is essential for making smooth cheese sauces and then I had a macaroni and cheese EPIPHANY. tick tick tick tick tick tick tick CLICK It suddenly all made sense. Definitely read the article (and the ones linked in it) for the details but, in a nutshell, what they will tell you is that for a velvety smooth and ultra-creamy cheese sauce, you need evaporated milk because of the high volume of milk proteins which adds stability to cheesy sauces. DOH! I’m sorry, Nanny!! You were right! And I was wrong! I’ll never question your recipes again! Our grandmamas probably didn’t know any of the science that went into it and were simply using the ingredients they were accustomed to cooking with having grown up during the Great Depression and/or World Wars but that canned evaporated milk is THE secret ingredient to rich, velvety smooth macaroni and cheese! Many of you never stopped using it and are rolling your eyes and shaking your head at me for thinking I knew better. I know, sista. I know. A few weeks ago we went to our friends’ house for barbeque and I volunteered to bring Macaroni & Cheese. Of course, now that I knew what I needed to do differently, I made it with evaporated milk. And it was glorious. I have never EVER received so many compliments on my macaroni and cheese as I did that night. Even after it was cold and hard and had been sitting out, people were still going back to the table to get more. So allow me to present to you my NEW (actually old) recipe for THE BEST macaroni and cheese EVER! Southern-Style Macaroni & CheesePrep time: 15 MinCook time: 45 MinTotal time: 1 Hour The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk. Ingredients
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best, recipe, southern, baked, easy, mac & cheese, macaroni, cheese, macaroni and cheese, evaporated milk, custard, side dish, casserole, old fashioned, country, soul food Did you make this recipe?Tag @southyourmouth on instagram and hashtag it #MacAndCheese Keep up with my latest shenanigans by following South Your Mouth! What does evaporated milk do in mac and cheese?Evaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. If you never tried a macaroni and cheese recipe with evaporated milk, you should! I'm confident that you'll fall in love with the creamy texture!
Can I use evaporated milk instead of milk in mac and cheese?Regular macaroni and cheese is typically made with fresh milk. So what can you substitute for milk in mac and cheese? Evaporated milk is the answer.
Do you put evaporated milk in baked mac and cheese?In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese.
Is evaporated milk or heavy cream better for mac and cheese?Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness.
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