![]() ![]() Unless you want a sickly-sweet mac and cheese, make sure you pick up the right one from the grocery store. While they both contain the same milk proteins that will make this recipe work, condensed milk is sweetened. However, do not substitute evaporated milk for condensed milk. Mix egg and evaporated milk in a small bowl. Layer macaroni and shredded cheese until full. ![]() Having tested this recipe numerous times, I often use whatever I have at home and the pasta always comes out perfectly done. Prep: Boil macaroni for 5 minutes and then drain Slice cheese in thin large sheets if necessary. Turn off the heat and stir in the cheese. Reduce to a simmer and cook, stirring very frequently, for about 8 minutes or until the pasta is tender and most of the liquid has been absorbed. Stir in the uncooked macaroni and bring to a boil. Similarly, while the recipe calls for macaroni, feel free to use any short pasta shape available. In a deep skillet or dutch oven, stir the milk, water, and salt together over medium high heat. Depending on how many people you're cooking for, it's easy to scale the recipe up and down. Perhaps the best thing about this recipe is that it follows a simple ratio - however much pasta you need, you'll need the same amount of cheese, and evaporated milk. ![]() 6 ounces (180 milliliters) evaporated milk.6 ounces (170 grams) of cheddar cheese (I prefer a sharper cheddar).6 ounces (170 grams) of macaroni (or any short pasta you have available) In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, teaspoon salt, the black pepper and the mustard mixture.To make Kenji's mac and cheese for two people, you'll need: ![]() The whole dish requires just these three common ingredients. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |