no boil mac and cheese with evaporated milk

Remove from the oven and let the pasta stand, covered, 5 minutes before serving. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely as broiler intensities vary). Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more. Wearing oven mitts, remove the foil and stir the macaroni. I actually use this method to make my mac and cheese ahead of time for most Thanksgivings You can also freeze leftovers in an airtight container for up to two months. Allow to thaw, still wrapped, in the fridge before baking as usual. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Just cool the mac and cheese completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Add the uncooked macaroni and stir until well coated. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl.

Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.Grease a rimmed sheet pan with the room-temperature butter and set aside.

Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.

No boil mac and cheese with evaporated milk