Carnation Evaporated Milk Macaroni And Cheese Recipe 395

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BAKED MAC AND CHEESE WITH EVAPORATED MILK



Baked Mac and Cheese With Evaporated Milk image

we thought of providing you with this unique baked mac and cheese with evaporated milk recipe which you and your family members would enjoy together.

Provided by Simone Artois

Categories     dinner

Number Of Ingredients 12

8 ounces of uncooked macaroni
Salt and pepper
½ cup of jack cheese
Half a cup of shredded cheese
½ cup of mozzarella cheese
¼ teaspoon cayenne pepper
One teaspoon of creole seasoning
Two teaspoons of garlic powder1 tablespoon of onion powder
½ cup of half and half
One can of evaporated milk
Two tablespoons of flour
Three tablespoons of unsalted butter

Steps:

  • 9
  • 9

Nutrition Facts : Calories 592

HOME



Home image

Categories     Entrees

Yield 6

Number Of Ingredients 9

●1 2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
●2 tablespoons cornstarch
●1 teaspoon salt
●1/2 teaspoon dry mustard
●1/4 teaspoon ground black pepper
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●1 cup water
●2 tablespoons butter or margarine
●2 cups (8 ounces) shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 375° F. Grease 2-quart casserole dish.
  • Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
  • Bake for 20 to 25 minutes or until cheese is melted and light brown.

CARNATION EVAPORATED MILK MACARONI AND CHEESE RECIPE - (3.9/5)



Carnation Evaporated Milk Macaroni and Cheese Recipe - (3.9/5) image

Provided by ginasheppard

Number Of Ingredients 8

2 cups dry small elbow macaroni or shells
1/4 cup (butter or margarine, cut into pieces, about a 1/2 stick
1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into pieces

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly until cheese begins to melt. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt. FOR FREEZE AHEAD: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F. Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

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