mac and cheese with evaporated milk and velveeta

I make a roux - butter&flour comma slightly browned I do the pre-cooked pasta (typically elbows, but not always.) Once you've done homemade mac&cheese a couple times, it's like falling off a slow moving turtle - easy to do, doesn't hurt a bit. there 3-4 'basic prep' stages - all dumb&simple. Mac&cheese is a comfort food that has more definitions and recipes than countable. So be sure you know what your tastes are before you 'ruin' your mac and cheese! TIP: Most people do not like the peanut butter crackers idea, until they try it. Those little changes which make a dish special to one person can ruin it for another, so if you are going to try my changes, make sure you LIKE roasted onions and garlic and understand what changing the cheeses will do to the flavor. The biggest difference was she used roasted onion and roasted garlic in hers, which changed everything. She used a buttered dish so it would not stick and baked it at 300, instead of 350.

She also started with a roux and bechamel sauce, stirring in the cheeses till melted and then adding the macaroni.

The topping was made in a similar way except that instead of breadcrumbs and butter she used the peanut butter cheese crackers! The peanut butter really enhanced the flavor and the canned milk made it richer. This recipe used the canned condensed milk, extra sharp cheddar, Jack, and Colby cheeses. Years ago, my dear departed sister gave me a recipe for the World's Best Cheese with Macaroni.

Mac and cheese with evaporated milk and velveeta