how to make baked mac and cheese with evaporated milk

Can I double this recipe and does it change the cooking time? PLEASE READ the notes in the printed recipe. There have been quite a few questions on this recipe, please check here before asking in the comments as it may already have been answered. Happy Thanksgiving and Merry Christmas! Frequently Asked Questions Please read through the FAQ below as well for best results. If you’ve never made this before, please do a dry run before the holiday! Everyone’s slow cooker acts differently, so it’s important to try this out first. Barring American cheese, using a melty cheese like Monterey Jack or White American will also produce creamy results. The next best thing is to use evaporated milk and American cheese, the kind you get from the deli counter. Put in a large roasting pan.In order to get that ultra creamy texture in a crock pot, you either have to use condensed cheese soup or Velveeta cheese, neither of which appealed to me. Cook macaroni according to directions on box, rinse and drain. Notes: PARTY SIZE BAKED MACARONI AND CHEESE, INSTRUCTIONS.

Let the mac and cheese rest for 5 minutes before serving. Bake for 30-35 minutes or until cheese is melted and bubbly and topping is golden brown.Sprinkle the remaining 1 cup cheddar cheese over the top of the macaroni and then add the panko cracker topping.Remove from heat and stir in the grated Parmesan cheese. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. To make the topping, in a medium skillet, melt the butter over medium heat.Gently fold the cooked macaroni into the cheese mixture.

Add 3 cups cheddar cheese, all the Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth.

Add the remaining milk and keep whisking until the mixtures starts to boil. Add 1 cup of the milk and whisk until well combined and there are no lumps. Cook for about 3 minutes, whisking frequently, or until smooth and slightly browned. Meanwhile, in a large pot melt the butter over medium-low heat.Drain and rinse the pasta with cold water. Don’t overcook because the pasta will finish cooking in the oven. Cook the macaroni until al dente, about 6 minutes.Grease a 9×13-inch baking dish and set aside.

How to make baked mac and cheese with evaporated milk