On Tuesday, November 10, 2015 at 3:55:49 AM UTC-7, 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. I do not
> personally care for Velveeta in mac and cheese. I think it gives it a weird
> texture.

I find that just about any cheddar goes with macaroni including the so-called cheese food from Kraft.
We are just making mac and cheese, not some gourmet dish for Royalty.
====