Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > There's nothing fancy with this nor is it intended to be more than a
> > basic dinner.
> >
> > Baked Mac-n-cheese
> >
> > 1 16oz box elbow noodles, boiled to al dente (13 minutes here) then
> > drained
> >
> > 2 small cans evaporated milk (not sweetened condensed)
> >
> > 1.5 cups cubed cheese (had a white and about 1/2 cup velveeta)
> >
> > Drain pasta and add cheese then milk cans and top with some
> > dehydrated onions bits and french fried onions.
> >
> > I served it with buttermilk rye bread and steamed cabbage with a
> > little roasted sesame oil.
>
> That's not how I make mine at all. And isn't evaporated milk rather
> expensive? I have not bought any since my kid was a toddler.
>
> I just cook the macaroni, make a white sauce and add cheese to it. I
> do not personally care for Velveeta in mac and cheese. I think it
> gives it a weird texture.

Hi Julie, evaporated milk is not expensive. It's about 40cents a can
at that small size and 88cents if you get a double sized one. Since I
use it in 1/2 can (40 cents sorts) most of the time, it makes more
sense to get that size here.



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