Have I used the bag stuff with this? You bet I have. As I’ve said before, the bagged stuff has cornstarch and other stuff to keep it from sticking together in the bag and it usually throws off the texture of the dish a bit. You just probably won’t get that stringy, gooey cheese pull that you would with cheese you’ve grated yourself. You can certainly use the pre-shredded bagged cheese, too.
You’ll just need to use something that melts well. I use hand shredded sharp cheddar cheese in this, but you are welcome to use other cheeses here.
The reduced milk then makes the perfect liquid to blend with our cheese. And cooking it in milk gives the pasta and sauce a delicious creamy flavor and texture. 10 minutes!īy using the perfect amount of liquid in this method, we eliminate the need to drain the pasta. There’s just something about the dish that says “home.” And while the methods to make it vary widely, I’ve got a super easy way to get a delicious, gooey mac and cheese on the table in about 10 minutes. Heat in the microwave for 45-60 seconds and stir until the creamy again.For many, Macaroni and Cheese is the ultimate comfort food. Add to a bowl and add 1 TBSP of milk per cup of mac & cheese. Note: Feel free to add leftover meats, vegetables, or other cheeses to your mac and cheese at this step. Add in the cheese and stir vigorously until the cheese melts and the sauce forms. Pour in the evaporated milk and reduce the heat to low. Make sure to stir frequently to avoid sticking. Note: The small amount of water helps concentrate the starch from the pasta, and you don't even have to strain the pasta.
Bring the heat to medium-high and cook while stirring, until the pasta is almost al dente and the water is mostly absorbed about 7 minutes. Pour water over the macaroni until it just covers it. 8 oz melting cheese (4 oz gruyere, 4 oz mild cheddar)Īdd the macaroni to a saucepan or fry pan.
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