"Quick and easy to prepare, this family favorite is always a welcomed addition for lunch or at dinnertime." — Nestle® Carnation®
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1 2/3 cups
dry, small elbow macaroni, cooked and drained
ground black pepper
1 (12 fluid ounce) can
NESTLE® CARNATION® Evaporated Milk
butter or margarine
shredded sharp Cheddar cheese, divided
Delicious just like my moms recipe, though instead of evaporated milk and water I just used normal milk in the amount of total liquid which worked quite well
I dont get all the hype about this. I have tried so many mac and cheese recipes and this does not get a top 10 for me. It doesn't turn out nearly as creamy as the picture makes it look, in fact kind of dry. The evaporated milk or something gave it a little bit of a bitter taste. I doubled the cheese because it didn't begin to cover the noodles. Not anything special. Definetly add more milk, double the cheese, and make sure the sauce isn't too thick and gooey.
This mac-n-cheese was wonderful! My husband could be a macaroni and cheese critic and he said this recipe was definitely a keeper. One recommendation though is to add A LOT more cheese! I didn't measure how much we used but I would say I at least tripled what the recipe called for. Other than that this recipe was perfect!
I was a little skeptical that a recipe from Carnation would be fantastic but I was wrong. This was really great and I've made lots of different recipes for Mac n cheese. I used a full box of elbow macaroni (Barilla, 16 oz), doubled the rest of the ingredients except the cheese, which I tripled. I used 2 1.75 quart dishes so that I could take these to work for a potluck and heat in a microwave. This was really good. You can eat it w/o going through the baking step easily (i ate plenty from the pot this way and it was delish!) But if you like the browned cheese topping, definitely throw in the oven. I will be using this recipe again as it was easy and inexpensive.
This was a good recipe. My husband liked it a lot, but I will probably make the following changes next time: More cheese (probably 3 cups), more noodles (probably 2 or 2.5 cups), and I probably won't bake it... it tasted better before it was baked, I thought.
This is the best homemade macaroni I have tried! I only had 5 oz. of evaporated milk so I made up the rest with 4 oz. heavy cream and 3 oz. milk. I also cut the salt and pepper in half and added about 1 tsp. of garlic salt to make it more like alfredo. There didn't seem to be enough cheese, so I added about a cup more. I used half cheddar and half Mexican blend. Delicious!
This is great! I changed it by skipping the bakings step entirely for the sake of time--the pasta sauce thickened up considerably after a few minutes. I also was out of evaporated milk, so I used a mixture of milk, half-and-half, and heavy whipping cream. Terrific!
This is the first time I have made homemade mac and cheese, and I think it turned out beautifully. Per previous reviewers' suggestions, I went with a blend, rather than sharp cheddar alone, which I think accounts for the fantastic consistency and complex flavor that resulted (I used a cheddar, american, jack and mozzarella blend). I also went with 3 cups of cheese and 2 1/2 cups of macaroni. I'm so glad I volunteered to bring the mac and cheese this Christmas!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190