To the purists- I always read the reviews first and adjust accordingly. I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt I should share. Thanks to dameionec for shartin! Read More
#Mac and cheese with evaporated milk and egg mac#
Absolutely the best mac n cheese I have ever made. I had been looking for a recipe that incorporated eggs, and I found perfection in this recipe-at least for my taste. This is my go-to mac n cheese recipe henceforth. You don't want the sauce to be thick - it will reduce/thicken as it bakes in the oven. And, if you don't understand the term 'coating the spoon' it means that when you take the spoon from the pot, a coating of the mixture should remain on the spoon. When the milk/egg mixture coats the spoon, you are ready to proceed to the next step, in my opinion. continue to stir constantly and, if necessary, remove from heat and lower temperature.
Once the mixture begins to form tiny bubbles around the edges in the pot, it is simmering. Stir constantly as milk has a tendency to scald if the temperature is too hot. If you just 'dump' the cold eggs into the hot mixture, the yolks will cook, and you will have a mess. Two things that are important to the end result: use canned milk and follow the directions for the milk/egg mixture: For some who may not know, it is mandatory to add a little of the heated milk to the beaten eggs as described to 'condition' the eggs to the hotter temperature.
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