oven baked mac and cheese with evaporated milk

Click here for the full baked macaroni and cheese recipe ingredients and instructions. Pour egg and milk mixture over pasta in dish. Layer pasta, cheese and butter in 9x13-inch pan. Stir sour cream and cream cheese together in a bowl until smooth add evaporated milk. Boil pasta to al dente, according to package directions. Then for Thanksgiving I made it again, used Evaporated milk, Doubled the Cheese, doubled the sour cream mixture, and added extra Seasoned salt, & pepper but only used 3 eggs instead of doubling! This was absoultely delicious and now my family wants this for every get together! One more tip. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Bake: Transfer the skillet to the oven and bake for 15 minutes until the top starts to brown and sauce gets bubbly. Top with remaining cheddar cheese and sprinkle smoked paprika over the cheese.

Most of my co-workers loved the sweet twist! I didn't though, I don't like sweet food. Add macaroni: Add the cooked macaroni to the skillet and stir it until combined. Then I accidently added 'Sweetened Condensed milk' instead of Evaporated. Cook pasta according to pasta directions just until done - you dont want it mushy, because it will absorb a little of the cheesy liquid in the oven. This was a little bit healthier then the original recipe but still delicious! The second time, I made it for a Work Holiday party and I doubled the Sour Cream mixture and added extra Cheddar Cheese. I have made this three times now, and each time did something different but each time was delicious in different ways! The first time I used Reduced fat Cheddar cheese, Fat free milk instead of evaporated milk, and whole wheat elbows.

Oven baked mac and cheese with evaporated milk