This recipe was great but definitely needed a few modifications on timing! Also, make sure you have time to stir it every 45 min-1 hour (or more frequently) so it doesn't burn! Here is how I made it and it turned out well... probably a little rich so next time I will use only regular milk and no evaporated milk but that's a personal preference. Anyway, I used: 12 oz evaporated milk (can) with 1/4 cup skim milk since the can didn't come in a 16 oz size, 2 tsp salt (could've used a dash of pepper), 1 egg beaten, 2 tbsp butter, 1 block velveeta cheezse (32 oz), and just over 1/2 pound of elbow macaroni (~10 oz). I cooked the liquid ingredients for 1 hour stirring part of the way through. I then added uncooked macaroni at 1 hour and then only needed 2 hours to cook it...any longer and it would've burned/dried out. I would've probably been fine with 1.5 hours to keep it a little creamier but that's ok. I wasn't sure if the noodles would be softened by then. If you want a creamier variation, I would boil the noodles for 3-4 minutes and then only cook it for 1-1.5 hours after adding the noodles to the sauce. It turned out well! But like I said, it was a little rich so next time I will use only skim milk and no evaporated milk. Enjoy!
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This recipe was great but definitely needed a few modifications on timing! Also, make sure you...