I've never made macaroni and cheese before with evaporated milk, and I was surprised at how good this was! The only changes I made were that I melted the butter and mixed it with the pasta, and I crumbled the cheese and mixed it in instead of slicing it. Before I baked it, I covered the top of the casserole dish with a mixture of bread crumbs and grated cheese, and it made a really nice crunchy golden brown crust at the top. The evaporated milk gave it such a good, creamy taste, and my daughter, who can be really picky, loved it. I baked it at 375 for 45 minutes until it was no longer liquid inside.
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I've never made macaroni and cheese before with evaporated milk, and I was surprised at how...