When used in this recipe, it keeps its silkiness, while cream would become clumpy.I could give or take most pasta recipes, but a creamy baked mac and cheese with a thick cheese sauce and crunchy, golden baked cheese topping? I’m going in for a giant scoop, every time. It’s basically just milk that’s been reduced to a smooth, slightly sweet consistency. The evaporated milk subs in for a higher fat heavy cream in this dish. We have found that evaporated milk makes a really creamy sauce. What kind of milk works best in mac and cheese? Try using provolone, Romano, mozzarella, or even Velvetta. You could really substitute any of your favorites though. We like to use cheddar, Parmesan, Asiago, Pecorino and mascarpone. In this recipe we use a mixture of hard flavorful cheeses and good melting cheeses for the perfect creamy, flavorful pasta.
Frequently Asked Questions What are the best cheeses for mac and cheese? If you don’t have, or can’t find, evaporated milk, you can substitute half & half, whole milk or single cream. Lots of hard and soft cheeses work well, like goat cheese, cream cheese, colby jack, gouda, and gruyere. You can substitute different types of cheese, if you want. To loosen, add additional milk and stir well over low heat. The Mac and Cheese will stiffen up if it sits too long before serving.
If you don’t have any you can use regular yellow mustard or leave it out all together. It is a common ingredient in mac and cheese. Mustard powder – We use dry mustard powder in this recipe.Cooked according to the package directions. Penne pasta – We are using penne pasta for this recipe but you can use any shape of pasta you wish.The rest of the ingredients are pretty straight forward. Or you can make it just a 3-cheese variation and add more of one or two cheeses. If you can’t find one of them, it’s okay to substitute other cheeses like provolone and Romano, or even American cheese, Velvetta, or mozzarella. You don’t have to stick with these cheeses, but I do love the flavor that this combination gives. This is a good mix of melting cheeses like cheddar and mascarpone, and really flavorful hard cheeses, like parmesan and asiago. If you are looking for something a little different try smoking your mac and cheese. Making it on the stove top is quicker and results in a much more creamy dish. Have you ever noticed that baking Mac & Cheese makes it grainy and dry? I don’t know why anyone bakes it, to be honest. This Mac & Cheese is a bump up from your typical cheddar cheese version and it’s purposefully not baked in order to keep the sauce incredibly creamy and melty, just the way we love it.
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