![old fashioned mac and cheese with evaporated milk old fashioned mac and cheese with evaporated milk](https://joytomyheart.com/wp-content/uploads/2014/06/Old-Fashioned-Macaroni-and-Cheese1.jpg)
like reviewers suggested and didn't really bother with a cook time since there seemed debate on the topic. I used sliced cheese and shredded cheese ('cause I had it) the sliced was American while the shredded was provolone, cheddar, Monterey Jack, and mozzarella. I'll have to make it again just to get it exactly right because I had to put some of the extra noodles & cheese in a smaller dish. I might have sneaked an egg into the cream and milk just because it didn't seem right without it. In a large bowl, whisk together the milk and the eggs. Meanwhile, grate one pound of the cheese on the large holes of a box grater. Add the noodles and boil until just al dente, 5 to 6 minutes. Layering hard cheese & then pouring some milk (I actually used 6oz half & half with 6oz buttermilk leftover from a cake) over it was novel to me because my family did the heated up milk-egg-cheese combo poured over the noodles. Bring a large pot of salted water to a boil over high heat. The main reason I like this recipe is because of the execution. I definitely altered things on a got-it-don't-got-it basis. Did maybe 30 minutes initially and just kept adding ten or so depending on how it looked. I used sliced cheese and shredded cheese ('cause I had it) the sliced was American while the shredded was provolone, cheddar, Monterey Jack, and mozzarella. Ingredients 8 ounces elbow, spiral, or shell macaroni noodles, about 2 3/4 cup 2 tablespoons butter 2 cups water 1 12-ounce can Kroger evaporated milk 1 1. Spray a deep baking dish with cooking spray. I might have sneaked an egg into the cream and milk just because it didn't seem right without it. Old fashioned Mac and cheese 8 oz box macaroni noodles, cooked 2 eggs 2 c milk 1/2 c evaporated skim milk 1 block cheese, shredded 1 tsp salt 1/4 tsp pepper Preheat oven 350. Layering hard cheese & then pouring some milk (I actually used 6oz half & half with 6oz buttermilk leftover from a cake) over it was novel to me because my family did the heated up milk-egg-cheese combo poured over the noodles. 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.This is a good skeleton. 4 Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. Stir in flour, mustard, salt, and pepper. 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. 2 Cook pasta for 3 minutes and drain well. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the cream sauce over the macaroni and cheese, making sure its well covered including.
![old fashioned mac and cheese with evaporated milk old fashioned mac and cheese with evaporated milk](https://katiedrane.com/wp-content/uploads/2020/11/Old-Fashioned-Baked-Mac-and-Cheese.jpg)
![old fashioned mac and cheese with evaporated milk old fashioned mac and cheese with evaporated milk](https://i.pinimg.com/originals/32/52/8a/32528af2d5b1da6375acd368c8f8ce85.jpg)
![old fashioned mac and cheese with evaporated milk old fashioned mac and cheese with evaporated milk](https://i.pinimg.com/originals/02/25/2f/02252f56434df597315fbebdd1e2a17a.jpg)
The macaroni should be too firm to eat right out of the pot.