EASY MAC AND CHEESE WITH EVAPORATED MILK RECIPES

Name: Mac and Cheese
Prep time: 5 min
Cook time: 2 min
Yield: 6 - 8 servings
Cuisine: Modern
Ingredients: 1 lb box elbow macaroni; 4 tbsp butter; 4 cups Water; 2 tsp dry ground mustard; 1/2 tsp pepper; 1 cup evaporated milk; 2 cups shredded sharp cheddar; 2 cups shredded Monterey jack (or provolone); 1/2 cup grated parmesan cheese; salt (to taste)

MAC AND CHEESE – INSTANT POT RECIPES

Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
Salt to taste.

STOVE TOP MAC-N-CHEESE RECIPE | ALTON BROWN - FOOD NE…

Stove Top Mac-n-Cheese Recipe | Alton Brown - Food Ne… image

Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.

Provided by Alton Brown

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Steps:

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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