I like to add a little bit of hot sauce to my mac and cheese to give it a little bit of a kick, but you can leave it out if you prefer. It’s rich and creamy, and the velveeta and evaporated milk give it a nice cheesy flavor. Finally, my family is hit or miss on pepper so I did a teaspoon instead of a Tablespoon, but you do you! Thank you so much Laurie for sending it in and watching from Houston. Baked mac and cheese with velveeta and evaporated milk is one of my favorite comfort foods. Also, I've always baked some breadcrumbs on top for the crunch, but layering that cheddar on top and letting it setup for a few minutes, made a great crust without the breadcrumbs. Continue to whisk until the sauce thickens, about 3 to 5 minutes. Gradually whisk in the milk and bring to a boil. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, teaspoon ground nutmeg. I used butter instead of margarine and I would half that. Whisk in the flour and stir for 2 minutes, or until the mixture forms a thick paste. Stir in half of the shredded cheese mixture. But, don't substitute anything for Velveeta, she says!Īnd that's it. Let this cool for a full 10 minutes before you try to eat.
Till the top is just beginning to show a little brownġ1. Mix milk, evaporated milk, and pepper.Ħ.Ĝombine pasta, milk mixture, Colby Jack, & Sharp Cheddar.ġ0.Ĝook for 30 to 40 minutes. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot. Cook the macaroni al dente according to the package directions. Spray a 9x13 glass pan with nonstick cooking sprayģ.Ĝook the pasta three minutes less than the package directionsĥ. In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add tablespoon of sea salt.
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