This was an interesting change from my usual mac n cheese (which involves a flour/butter roux). I had leftover fettucine noodles and frozen evaporated milk cubes, so I thought, let's try it. I didn't have cheddar; instead I used a mixture of Swiss and Monterey Jack. I sprinkled a little ground mustard on top of my noodles when I sprinkled the pepper & salt on. I also made a bread crumb & bacon topping, because it just isn't mac n cheese to us without that. The evaporated milk cooked into a sort of white custard that was noticeable, though not unpleasant. The chunks of custard are something I have always tried to avoid in my mac n cheese recipes and for that reason I'm unlikely to make this particular recipe again. It is also my opinion that "salt and pepper to taste" on noodles you'd probably rather not taste in their sauceless state is a bit too vague for most cooks. With that said, this is a great base recipe to start off from--but I think a novice cook would be better served with another, more specific recipe.
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This was an interesting change from my usual mac n cheese (which involves a flour/butter...