On Jun 17, 4:05*pm, Nancy2 > wrote:
> On Jun 16, 8:09*pm, "Catmandy (Sheryl)" >
> wrote:
>
>
>
> > On Jun 16, 1:53*pm, notbob > wrote:
>
> > > On 2011-06-16, notbob > wrote:
>
> > > > disposable loaf pan. *We'll see how it turns out. *
>
> > > The flavor and texture were good, while hot, depite the semi-curdled
> > > appearance. * Problem is this next day, when cold. *It has a flour-y
> > > texture. *I want a more creamy texture. *Did I flub the roux? *I may
> > > have, afraid I was gonna burn the butter. *I used 1% milk. *Too thin?
> > > Half n' half or cream? *Howzabout cornstarch?
>
> > > Stouffer's mac/cheese isn't all that tasty, but I like the creamy
> > > texture. *Can I acheive it without bizarre additives like gums?
>
> > > nb * * *
>
> > According to Cook's Country (which is an off-shoot of America's Test
> > Kitchen), the key to a baked mac and cheese that is creamy yet holds
> > together and had great cheese taste is 2 things: Canned evaporated
> > milk and 5 oz of american cheese. *I remember this show I've seen it
> > several times. *They stated there were just enough stabilizers in
> > those 2 processed ingredients to keep the sauce from breaking but
> > still allow the cheddar taste to come through. *They used a blend of
> > cheeses, too. American for the creaminess, extra sharp cheddar for
> > flavor and monterey jack for what I like to call "meltiness". Or the
> > Gooey Factor. *The chef on the show specified to use a "good quality
> > american cheese". I imagine something like Land O Lakes would be
> > good.
> > Ingredients are he
>
> > 1 lb macaroni
> > 5 tbsp all-purpose flour
> > 3 (12-oz) cans evaporated milk
> > 2 tsp hot sauce
> > 1/8 tsp ground nutmeg
> > 1 tsp dry mustard
> > 2 c shredded extra-sharp cheddar cheese
> > 1 1/2 c shredded American cheese (about 5 oz)
> > 3/4 c shredded Monterey Jack cheese
>
> I only use canned evap. milk in pumpkin pie filling. *IMO, there is no
> reason to put it in mac 'n cheese.
>
> N.

well the chef-testers on America's Test Kitchen disagreed. They tested
cream, milk and evaporated milk and found that evaporated milk ended
in the creamiest version of baked macaroni and cheese. If you're not
after creamy, or your idea of creamy is different than theirs, then
don't use it. I hate when macaroni and cheese has that "starchy"
component to it, I prefer mine to be creamy inside with a nice cheesey
crust: this recipe does the job for me.

Furthermore, I remember having conversations with coworkers who grew
up eating macaroni and cheese as a Sunday dinner side dish. Many of
them said the secret to their Mom's mac and cheese was evaporated
milk, not milk from the fridge. ONe of the girls told a story that
when her Mom first got married, she made mac and cheese with fresh
milk, thinking it would be better.. The fresh milk caused the cheese
sauce to break and become oily on top and starchy inside. Then she
found out: canned milk was used in the beginning because of poverty.
But it turns out to be the best ingredient for mac and cheese.