Add second can of evaporated milk, whisking constantly, until mixture again begins to bubble and thicken. Step 5: Slowly add one can of evaporated milk, whisking constantly, until mixture begins to bubble and thicken. Step 4: In medium saucepan, melt 5 tablespoons butter over medium heat. Step 2: Bring large pot of water to a boil add pasta and cook until just barely al dente, 6-7 minutes. Step 1: Shred cheese into bowl set aside.
Here is what you need: 16 ounces macaroni pasta 1 pound sharp cheddar cheese 8 ounces gouda cheese 5 tablespoons butter 4 tablespoons flour 2 cans evaporated milk 1/2 cup heavy cream 1/4 teaspoon ground mustard 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon salt bread crumbs (optional) 2-3 tablespoons melted butter (optional)
Twice the reward for the same amount of work? I’ll take it! Best Ever Homemade Mac & Cheese The best part about this recipe is that it will either feed a crowd or make enough to freeze half of it for an easy meal later. Mmmmmm….is there any comfort food quite as, well, comforting, as homemade mac & cheese? Sure it’s a little more effort than, say, that stuff in the blue, but oh man is it worth the extra time! Tired of that plain old boxed mac and cheese? This best ever homemade mac and cheese recipe is the ultimate comfort food & is sure to be your new favorite!
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