baked mac and cheese with evaporated milk and eggs

It’s just that sharing can be a bit difficult on this one. You can of course choose to bake these in individual ramekins to avoid any kind of sharing or you can dump the entire mixture into a 2-qt baking dish.Įither works. It’s perfectly cheesy without being too gummy, and the crunchy tops are just to die for before you get into that creamy heaven underneath. It’s simple, it’s quick, and it’s completely made from scratch. This is your classic mac and cheese – there are no surprises here and there’s no fuss at all.

So I need to unpack as fast as possible so I can never leave my Chicago house and instead, nest inside with my new electric blanket and the coziest homemade mac and cheese ever. Except home is filled with 17 unopened boxes filled with my kitchen stuff. 1 teaspoon garlic powder 1/2 teaspoon each: onion powder, mustard powder Seasoned salt and pepper 1/3 cup white flour 2 cans (12 oz.each) evaporated milk (. I mean, it was 65 degrees when we left LA!īut honestly, it feels like home.

It almost feels a bit surreal as we cope with the 22 degree weather. We finally moved to the Midwest after 20 years of living in California. You’ll never want the boxed stuff ever again! Everyone’s favorite classic mac and cheese! Super simple, super easy and super quick.

Baked mac and cheese with evaporated milk and eggs