mac and cheese with evaporated milk and cheddar cheese

MAC AND CHEESE WITH EVAPORATED MILK AND CHEDDAR CHEESE FREE

Stir until the pasta is completely coated. With the heat on low, add the evaporated milk mixture and butter. Whisk the evaporated milk, egg, garlic, and salt together.

MAC AND CHEESE WITH EVAPORATED MILK AND CHEDDAR CHEESE FREE

This step is completely optional, but if you’re making healthy mac and cheese you might as well throw in something green to amp up the nutrients – with broccoli being my favorite vegetable, it just made sense to me, I realize that kids are not particularly found of green veggies so feel free to leave it outĬook the past until al dente (still has a bite to it), and if you’re using broccoli or any other frozen vegetable, just throw it in about two minutes before you pull the pasta out.ĭrain the pasta and broccoli and return to pot. Reserve a little bit of pasta water. The only downside? It does not reheat well, be warned. Now, I was completely terrified to use cheese that had that large of a reduction in fat and calories, but it was shockingly good and melted beautifully. It’s no secret that the main culprit in the calorific macaroni and cheese comes from the actual cheese, so I’ve switched out the normally fatty whole milk cheese with a cheese that uses 1% milk and has a reduction in fat and calories by 75%. By using the evaporated milk you still have that creamy silky smooth sauce that is tough to get with any other ingredient. The key ingredient is still evaporated milk, but instead of using a full-fat version, I use a reduced-fat evaporated milk – normally I would make a béchamel sauce with 2% or skim milk, but I’ve found in the past that low fat béchamel actually turns out quite grainy, which is totally unappetizing. I’ve taken the fundamentals of that recipe and have morphed it into a low-fat version that, in my opinion, is just as good. You may remember my previous mac and cheese post from the beginning days of the blog that was adapted from an Alton Brown recipe – which is still to this day the creamiest mac & cheese I’ve ever made. I know, it’s a mouthful, but hey, Healthy and Inexpensive Fridays, just didn’t have the same ring to it. I’ve lovingly coined this series, Frugal and Figure Friendly Fridays. So starting today and hopefully every Friday from here out, I’ll be posting healthy dishes AND low-cost dishes, because let’s be serious we could all use a slight break on the pocketbook. And while I constantly preach the motto “everything in moderation,” I’ve sort of failed to put as many healthy things on the blog as I actually eat. Please read my disclosure policy.īy the looks of this blog it may appear that I consume a diet rich in cream, butter, and cheese but in reality I try to keep a pretty balanced diet – that is, minus the last two months of my life where I’ve been stuffing my face like a gluttonous pig. If possible, avoid pre-shredded cheese – this type of cheese has additives to prevent it from sticking that cause the cheese to not melt properly and the sauce to become grainy.This post may contain affiliate links.Good quality cheese is the star of this recipe! The smaller the shred the easier it will melt.Using evaporated milk will produce creamier results over regular milk.To get it as creamy as it can get, stir slowly and gently so as not to break up the noodles.Just a few simple tips to make the best stovetop mac and cheese recipe ever! Add more water 1/4 cup at a time if needed until the noodles are tender.īefore you add the cheese in, you will want to make sure there is some liquid in the bottom of the pot (image below) before you add the cheese as this is what creates the sauce. The amount of liquid needed can vary based on the type of pasta and even varies from brand to brand. This macaroni is boiled directly in the milk/water mixture. Toss in a handful of bleu cheese crumbles with the cheddar for a slightly tangy flavor! So good!.

Other additions: White cheddar, havarti, Monterey jack,.

Pasta: Mac & cheese noodles are traditionally macaroni, but why not try these alternatives:Ĭheese: Cheddar is the go-to choice in this recipe, the sharper the cheese, the more flavor it will have!

One of the great things about stovetop mac and cheese is that it can be customized! All great mac and cheese recipes have two basic things: pasta and cheese. It’s quick to prepare and is made with a few pantry staples making it the perfect weeknight staple! Ingredients & Variations 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! Quick and creamy, this stovetop mac and cheese recipe will be a go-to for years to come!

Mac and cheese with evaporated milk and cheddar cheese