If you heat it for too long and keep stirring and stirring it the cheese will curdle. You should serve this as soon as the cheese has melted and the pasta has been stirred in. As for the evaporated milk, I'm not a big fan of using it so I used light cream (half n' half).
The Dijon mustard is a nice touch but I don't always have it on hand and you don't miss it. This recipe fit the bill perfectly! It was creamy, rich, and wonderfully cheesey everything macaroni and cheese should be. I like baked mac & cheese best but sometimes there just isn't time to make it and I really wanted a good go-to quick recipe that I could whip up at any time. Wow, this is a fantastic recipe! Not the best I've ever had, but this earns my five stars for ease of preparation, short time it takes to make, and taste. This method keeps you from having to nuke the milk & broth. Then proceed to add in the cheese, and remaining ingredients. Melt the butter first, then whisk in the flour to where it's smooth, slowly add your chicken broth, and continue to whisk, then add the evap milk (I used 2% evap milk) and continue to whisk over a med-high heat until slightly thickened.
EASY MAC N CHEESE RECIPE WITH ALMOND MILK PLUS
Yummy, and creamy - this made an awesome mac & cheese - plus it made a wonderful base for my chili mac! I also changed the method of prep. I used 5 ounces cheddar cheese, 1 oz EACH extra sharp white cheddar, muenster, and 5 cheese italian blend. Second batch gets 5 stars -quantity listed is for FIVE servings.changes made: replace the dijon w/ 1/4 tsp dry mustard, use 1/2 tsp worchestershire sauce, instead of all cheddar, use a combination. It was creamy, but just lacked any type of "wow" factor. The first batch (org recipe no changes) gets 3.5 stars, The dijon is TOO much, in fact it shouldn't even be in this recipe! The only "mustard" that should even make an appearance in this recipe is the dry stuff -found in the seasonings/herb area of your local grocer. This will be a hit at potlucks, baby dinners, etc.and we will make it often! 7. I omitted the salt, took out 1 T of butter, used 2% milkfat cheese and low fat evaporated milk and there was no difference in taste. This makes a TON and I mean a ton! I will probably 1/2 the recipe next time since there are only 2 of us but we already are looking forward to eating leftovers! 5. I had no problems with sticking and it was easy. I simply added a teaspoon of oil into the water when cooking the noodles, drained them and left them in a strainer with a plate on top. I omitted the step of pouring the noodles onto a cookie sheet. I also find adding other cheeses to sharp cheese sauces helps to cut out any graininess. I used fresh grated parmesan and also added 1 cup of mozzarella in addition to the sharp cheddar. So put in the extra elbow grease and stir! : ) 2. I know in making things like this before, if you don't do it long enough, it won't be quite right. The recipe said 3-4 mins, but it took me almost 12 minutes to get it thick and bubbly like it asked for. For those who think its too saucy or grainy, it may be because it wasn't whisked long enough in the part where you whisk the flour/butter and milk mixture. This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1. My picky 4 year old ate two bowls! Read More
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