baked mac and cheese with evaporated milk and sour cream

You can also experiment with different ratios of heavy cream, whole milk, and/or half and half until you find which combination gives you the best result. However, I highly recommend trying it with evaporated milk for the old-school, extra-rich macaroni and cheese I grew up eating in Mississippi! If you do not have evaporated milk on hand, you can use regular whole milk instead. Bake the mac and cheese for 30 to 40 minutes, or until golden and bubbly. Transferred the macaroni and cheese to the prepared baking dish and top with the remaining cheeses.Pour the warm elbow macaroni into the bowl with the milk mixture and stir to combine all of the ingredients. With a wooden spoon, stir in the cheeses, reserving about a cup for topping the mac and cheese. Add the eggs to the milk mixture and beat with a whisk until they are mixed in.Taste the milk mixture and add more salt to taste until you are pleased with the flavor. In a large mixing bowl, add the evaporated milk, half and half, sour cream, and seasonings, and whisk to combine.Drain the pasta but do not run cold water on it. Cook the elbow macaroni noodles in salted water until they are almost al-dente and still firm to the bite.Generously butter a 9 x 13 baking dish and set aside. These are the cheeses used for this recipe and we use lots of it in this macaroni and cheese! Do not use pre-shredded cheese!

Freshly shredded sharp cheddar, Colby jack, and Monterey jack cheeses.This is one of the things that sets southern mac and cheese apart from others. Eggs act as the binder for this mac and cheese instead of the roux that most baked mac and cheese recipes feature. These are the spices used to flavor the macaroni and cheese. Salt, black pepper, garlic powder, onion powder, smoked paprika, dry mustard powder, and cayenne pepper.I always get asked what I put in my mac and cheese because there's just something extra delicious that people can't quite put their finger on, and they're usually surprised to hear that's it sour cream! I added this ingredient to this mac and cheese recipe because of the subtle tanginess and additional creaminess that it adds. You can also use whole milk if you do not have half and half. Half and half is combined with the evaporated milk in the custard-like base for this recipe. Evaporated milk is heated so that most of the water evaporates before it is homogenized and canned. Evaporated milk is concentrated, shelf-stable milk that helps gives this macaroni and cheese its richness and creaminess. No need to get fancy with the shapes here! Traditional southern macaroni and cheese is made with elbow noodles.

Baked mac and cheese with evaporated milk and sour cream