l not -l wrote in rec.food.cooking:

>
> On 10-Nov-2015, "Julie Bove" > wrote:
>
> > "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.
> +1
> My current favorite cheese to use in mac 'n cheese is Land o' Lakes
> Sharp Cheddar American Blend. I have only found it at the
> supermarket Deli counter, not prepackaged. It has great taste and
> melts well.

Works for me! The one I used then was a Cabot brand white mxed with a
store brand velveeta knock off. Worked well!



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