easy homemade mac and cheese with evaporated milk

Ritz crackers provide an incredible buttery and crispy topping.Seasonings - Ground (dry) mustard, black pepper, garlic powder, and paprika round out the flavors.TIP: Be sure to use freshly shredded cheese for the best melting quality. Pepper Jack, Fontina, and Gruyere are also great options. Cheese - I used Parmesan, Cheddar, and Monterey Jack.It helps the cheese melt smoothly and prevents the sauce from getting a grainy texture Evaporated milk is a versatile pantry staple.Any pasta with ridges or a curved shape can be used. Pasta - Elbow pasta is classic because the curves catch all of the cheesy sauce.

I honestly can’t get over that batch of Emeril’s Creole seasoning and I’ve been adding it to everything. Topped with a super crunchy bread crumb topping tossed with fresh herbs, you’ll have a light, cheesy mac and cheese with a spicy, Creole kick. mind. And it comes together in 30 minutes. But this isn’t your ordinary mac and cheese. So in an effort to incorporate real dairy products into my diet, that’s how this mac and cheese was born. And when purchasing dairy products, I only buy products with the REAL® Seal, which lets me know that I am buying products with the wholesome goodness of the U.S.-produced cow’s milk. As you could imagine, dairy is a huge part of our diet, loaded with calcium, potassium, protein, and vitamin A among many other important nutrients that keep the body in optimum health. Comfort food never tasted so good!Ībout 90% of Asian Americans are lactose intolerant, and I’ve been incredibly blessed to not be included in this percentage. A quick and easy, no-fuss mac and cheese made in less than 30 min.

Easy homemade mac and cheese with evaporated milk