Take a pan to your next family picnic and you will be worshipped! I wasn’t kidding about trying not to eat the entire pan. I usually only make this if I’m having company because it does produce quite a bit and it is like crack. The end result is a creamy, cheesy macaroni and cheese that is anything but bland. If you use a disposable foil pan, place a cookie sheet underneath it while baking so the bottom doesn’t burn. Bake on top rack of oven for 20 to 25 minutes. Transfer to a large baking dish and top with toasted panko. Add remaining cheese and continue stirring until thoroughly melted.Ħ.
Give evaporated milk mixture a few extra whisks and then add to pasta with half of cheese, stirring over medium to medium high heat until cheese is melted. (And we really do recommend eating it in one sitting. The butter helps seal the pasta and keep the leftovers from getting mushy from sitting in cheese sauce in your fridge, but if it’s being eaten in one sitting this is a non-issue. If this is going to be eaten in one sitting, you can skip the butter. Once pasta is cooked, drain and return to pot. Boil pasta in salted water for the time given by the al dente instructions on the box.Ĥ. You do not want the eggs to become scrambled eggs once added to hot pasta.ģ. Be sure to do this before you boil the pasta because the eggs will need time to acclimate so they are not cold when being added to the pasta. Combine cans of evaporated milk, eggs, mustard, salt, pepper, and Tabasco in a bowl and whisk together until ingredients are well-combined and eggs are completely beaten. unsalted butter (note: see step 4 below)Ģ. (All 3 cheeses should be combined into one bowl and tossed evenly with each other)
#Types of mac and cheese topping free
cans of evaporated milk (Do not use fat free evaporated milk, it will not give the same result and seriously, when you see how much cheese is in this, who are you kidding using fat free milk anyways?)
box of macaroni noodles (Feel free to use other noodles if you’re feeling fancy shells, cavatappi and gemelli work well in this.) Stirring frequently, heat until toasted, about 8 minutes.
Add panko and coat thoroughly with butter. Melt butter over medium-high heat, add salt and paprika. If you can’t find them with the other breadcrumbs, try the aisle that carries Asian food.) panko bread crumbs (These are Japanese breadcrumbs, which are flakier than regular breadcrumbs. I finally found a really good one last year that I tweaked a bit and the end result is carbohydrate heaven. I mean, what isn’t comforting about pasta with a ton of cheese? Am I right? In my many years on this Earth, I have made it my quest to find the best recipe of macaroni and cheese possible-I have literally made over a hundred different recipes in my search. When I think of comfort food, one of the first things that comes to mind is good, old-fashioned macaroni and cheese. If you are looking for a saucy mac and cheese, keep on looking. (We were lucky enough to make this recipe on Saturday night, so let us just preface this post by saying, this may just be one of the tastiest things we’ve ever eaten~wht)Įditor’s Note: This is a Casserole-type mac and cheese. This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase.
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