skillet mac and cheese with evaporated milk

One of the simple pleasures of life, mac and cheese brings a smile to faces young and old alike! Why buy the blue box of pre-packaged mac and cheese when it is SO easy to make homemade stovetop mac and cheese? This recipe delivers creamy cheesy flavor in no time at all! Layer with extra sharp cheddar cheese and parmesan and bread crumbsīake at 350 degrees for approximately 40-45 minutes or until you see macaroni and cheese bubbling.Quick and creamy, this stovetop mac and cheese recipe will be a go-to for years to come! Layer bottom of pan with 6 slices of Pepper Jack cheeseġ5. Using a foil or glass pan, coat with Pam non stick oilħ. Add “The Rue” and mix all together (noodle mixture)Ħ. Add 1 1/2 cans of evaporated milk (add extra milk to make mixture “soupy”)ĥ. Add 1 stick of butter and mix until butter has dissolved into the noodlesģ. Drain noodles and put noodles into a mixing bowlĢ.

Add 1 cup of grated extra sharp cheese and mix together (set aside).ġ. Add 1/2 cup of evaporated milk and 1/2 cup of water to the pan or skillet and stir. Once oil is heated add 1/2 cup of all purpose flour and stir (it should begin to look beige in color). The Rue: Using a non stick pan or cast iron skillet, add 3 tablespoons of vegetable oil and heat. Once removed from shell, beat eggs with a mixer for approximately 45 seconds to 1 minute (set aside). Boil until noodles become soft.Įggs: Take 3 room temperature eggs and crack them into a bowl. 2 cans of evaporated milk (extra whole milk may be needed)ĭirections (prepare in this order for best results and best use of your time):īoil water (enough to thoroughly cover macaroni) then add a pinch of sea salt, 1 tablespoon of extra virgin olive oil and 1 box of medium sized macaroni noodles.

Skillet mac and cheese with evaporated milk