We had a big sit down lunch, all 5 of us, and everyone filled their bellies while ohhing and awwing about the yummy pasta. Remove from heat and stir in cheese until melted. Stir the mixture into the pasta and cook for about 3 minutes over medium heat. I made sure to cook the noodles al dente, when I popped it into the oven my son finished his chores and pouted looking at the empty pot, he'd though he'd missed out, but he was thrilled to see it baking away in the oven. While the pasta is cooking, whisk together 2 large eggs, 6 ounces evaporated milk, a teaspoon of kosher salt, freshly cracked black pepper, and ¾ teaspoon dry mustard. I didn't have Parmesan, or cheddar, just some Colby and Jack, and I didn't have bread or bread crumbs, but I went ahead with the modified recipe, buddy was charging through his chores! I doubled the recipe and baked it in a glass 9x13 casserole. An optional touch of mustard powder and paprika complement the sauce, but you can skip them or add more depending on your taste and family preferences.I offered to my little boy that I'd make him ANY treat he wanted if he hurried through his chores Saturday morning, I was expecting cookies, cupcakes or bars, but he asked for "real mac n cheese, not from a box!" "Umm, OK." So I popped onto my handy allrecipes app, and once again you pulled through for me! I was really worried because every time I'd ever had homemade mac it was at a buffet with way over cooked noodles, or when a family member made it, it was just dried up noodles with melted and dried cheese, with milk literally poured over the top of it.
But if using light cream is not an issue, it will yield a silky and irresistible sauce, too. So if you need to watch your caloric intake for any reason, evaporated milk is your best option, plus it might be more budget-friendly than fresh cream and makes a delicious thick sauce. Compared cup to cup, evaporated milk has 338 calories versus the 468 in the light cream, and 17 grams of protein in the canned milk versus just 7 in the light cream. If you were to reverse-engineer the evaporated milk by adding back the water that was removed, you'd end up with a close equivalent to fresh whole milk. The final product is a thick and creamy milk that's a pantry staple-the canning process extends its shelf life by years. Evaporated milk is fresh milk whose water content has been removed extensively. The choice is up to you, but be mindful of a few things before you make a decision. For this sauce, you need evaporated milk or light cream.
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