Mac and Cheese with Evaporated Milk Recipe: A Simple Ratio for Perfection

When it comes to making a delicious macaroni and cheese, it's essential to use the right type of milk. While both condensed and evaporated milk contain the same milk proteins that will make this recipe work, they are not interchangeable. Condensed milk is sweetened, which can result in a sickly-sweet dish if used instead of evaporated milk.

In my experience, using whatever milk I have at home has never failed to produce perfectly cooked pasta. Additionally, feel free to substitute any short pasta shape for the macaroni called for in the recipe. Scaling up or down is also easy, depending on how many people you're serving.

To start, preheat your oven and spray an 8 by 8-inch baking pan with non-stick cooking spray. In a large bowl, combine evaporated milk, melted butter, eggs, salt, and pepper to taste. Stir in three-quarters of the cheese and add the pasta. The key to this recipe is its simplicity – use a ratio of equal parts pasta, cheese, and evaporated milk.

Here's what you'll need for this mac and cheese with evaporated milk recipe:

* 6 ounces (180 milliliters) evaporated milk

* 6 ounces (170 grams) cheddar cheese (I prefer a sharper cheddar)

* 6 ounces (170 grams) macaroni (or any short pasta shape)

For a smaller serving, you can use the same ratio to make Kenji's mac and cheese for two people. The whole dish requires just these three common ingredients.

This recipe is perfect for anyone looking for a simple, yet satisfying macaroni and cheese dish. With its straightforward ratio and flexibility with pasta shapes and servings, it's sure to become a family favorite.

Mac and cheese with evaporated milk recipe