qosashoes.blogg.se - Southern baked mac and cheese with evaporated milk

Taste the milk mixture and add more salt to taste until you are pleased with the flavor.

In a large mixing bowl, add the evaporated milk, half and half, sour cream, and seasonings, and whisk to combine.

Drain the pasta but do not run cold water on it. Cook the elbow macaroni noodles in salted water until they are almost al-dente and still firm to the bite.

Generously butter a 9 x 13 baking dish and set aside. These are the cheeses used for this recipe and we use lots of it in this macaroni and cheese! Do not use pre-shredded cheese! Freshly shredded sharp cheddar, Colby jack, and Monterey jack cheeses.This is one of the things that sets southern mac and cheese apart from others. Eggs act as the binder for this mac and cheese instead of the roux that most baked mac and cheese recipes feature. These are the spices used to flavor the macaroni and cheese. Salt, black pepper, garlic powder, onion powder, smoked paprika, dry mustard powder, and cayenne pepper.I always get asked what I put in my mac and cheese because there's just something extra delicious that people can't quite put their finger on, and they're usually surprised to hear that's it sour cream! I added this ingredient to this mac and cheese recipe because of the subtle tanginess and additional creaminess that it adds. You can also use whole milk if you do not have half and half. Half and half is combined with the evaporated milk in the custard-like base for this recipe. Evaporated milk is heated so that most of the water evaporates before it is homogenized and canned. Evaporated milk is concentrated, shelf-stable milk that helps gives this macaroni and cheese its richness and creaminess. No need to get fancy with the shapes here! Traditional southern macaroni and cheese is made with elbow noodles.