mac and cheese with evaporated milk versus roux

Takes like 10 minutes tops, haven't thought of doing it any other way.

At that point I'll add my cheeses and anything else (often a little mustard powder or cayenne). Make a roux, slowly add warm full fat milk and bring gently up in temperature stirring until thickened. Maybe add some prosciutto and scallions while youre at it. Whenever I make mac and cheese I just start out with a basic white sauce ie.

But if you happen to have an extra slab of brie sitting around and want to test it out, go ahead and give it a try. Maybe because it doesnt make sense to spend more money on adding extra cheese than you do on the entire box of mac. Granted, no one seemed to suggest fancy cheeses like gorgonzola, feta, or goat cheese. Although some suggestions offer the simple shredded cheese option, you could also work in nacho-style cheese dips to make your pasta extra cheesy. Popular suggestions include cheddar, gouda, and Parmesan cheeses. Its better to add small amounts of fresh cheese to the mix. You can always Rob Peter to pay Paul, and steal packets of cheese mix from other boxes of mac and cheese to enjoy twice the cheese, but ultimately, that just messes up your future mac and cheese-making experience. The good news is, lots of Redditors have suggestions when it comes to adding additional cheese to boxed mac and cheese to level up the taste experience.

Get Creative With Adding Different Cheeses

Mac and cheese with evaporated milk versus roux