This was interesting. I happen to love regular macaroni and cheese, and had never heard of this style, with eggs and evaporated milk. I made it exactly as written. I wasn't sure if the macaroni should have been 2 cups by volume, or by weight, but I figured by volume, and it seemed to have been the right choice. I was a little hesitant about the differentness of this (for example, the evaporated milk turning into somewhat of a ricotta-like texture), and actually enjoyed the reheated leftovers more. I'm not sure whether the "layering" technique was necessary, though, as it pretty much all seemed to blend together. This was decent, but I'm not sure I'd make it again instead of a more conventional mac-and-cheese dish.
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This was interesting. I happen to love regular macaroni and cheese, and had never heard of...