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I suggest spreading it in a casserole dish and adding some additional cheese to the top.

Pour in your egg and evaporated milk mixture and then add the cheese mixture.Ĭook it slowly while stirring it until all of the cheese is melted and everything is evenly combined.Īt this point you can put it in a bowl and eat it if you want. Stir it around until it is completely melted. When the pasta is ready, drain it and put right back in the same pot you boiled it in. Mix it together so the cornstarch coats all of the cheese shreds. Put it in a big bowl and add the cornstarch. Now we are going to make a dry cheese mixture. This is what’s going to give you a creamy mac and cheese. The desired consistency should be creamy and silky. Now get a big bowl and add your eggs, evaporated milk, mustard and hot sauce. I always like to cook them a minute less than what it says on the package instructions so it is al dente. Cook your macaroni according to the package directions. The first step is to take a big pot of salted water and bring it to a boil on medium-high heat. Hot Sauce: This gives the macaroni and cheese a little zing. I find that flour can make mac and cheese lumpy and gritty at times. To be honest, nobody could tell the difference.Ĭorn Starch: The cornstarch helps to thicken the macaroni and cheese and gives it a nice smooth texture. Ground Mustard: I like using ground mustard, but in the past when I didn’t have it I used some dijon mustard right out of the jar. This is one of the best substitutes for regular milk when you make macaroni and cheese. It comes in a can, it’s shelf stable and you can keep a few cans in your pantry for when you need it. The result is a creamy and delicious mac and cheese. It’s really perfect for macaroni and cheese because most of the water is taken out of the fresh milk during the processing. This recipe will still give you a delicious mac and cheese.Įvaporated Milk: This is the ingredient that most people don’t know about. But if you already have a stick of butter in the fridge and it’s salted, feel free to use it. Butter: I like to use unsalted butter so I can control the flavor of the macaroni and cheese by adding salt that I see fit.