creamy mac and cheese with evaporated milk

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Basically a roux is a cooked paste made with butter and flour. Step 2, Make a roux with butter and flour. Warm milk helps to make the whole sauce making process go a bit quicker and according to Julia Child, warm milk prevents a lumpy cheese sauce. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Step 1, Warm milk in a saucepan or in the microwave.

Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.

Pour the egg mixture into the sauce, whisking constantly. I omitted the salt, took out 1 T of butter, used 2 milkfat cheese and low fat evaporated milk and there was no difference in taste.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.

Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly.

In a large pot, melt the butter and sprinkle in the flour.

The macaroni should be too firm to eat right out of the pot.

Creamy mac and cheese with evaporated milk