Mark Storkamp wrote in rec.food.cooking:

> In article >,
> "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 cook 8oz of small shells in 2c milk for 11 min (keep it at about
> 180B. The starch from the pasta thickens the milk creating the
> white sauce. Then just add cheese and any spices or seasoning.
> Optionally I add browned ground beef with a bit of tomato sauce. If
> you want to, put it in a dish, sprinkle with bread crumbs and place
> under a broiler.

A bazillion ways to make it! Mine was simple and frankly other than
amounts for baking, I don't stock milk here much so tend to not think
of it but rather deflect to alternatives ;-)

If I want a white sauce, I snag some small milk container from 7-11
(there's one in a close walk from here). Not the cheapest milk, but
there's no waste so in the end, saves money vs tossing out excess milk
all the time.

Carol


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