Ensure you have liquid in the bottom of the pot to make the sauce. Add additional water cup at a time if needed. In a medium bowl, whisk together evaporated milk. Add macaroni and simmer stirring frequently until the macaroni is tender, 12-14 minutes. Generously butter a 13-by-9-inch glass baking dish set aside.
Under cook the pasta a little before the final bake, and make more sauce than seems necessary - helps keep it creamy/saucy, as quite a bit absorbs into. This dish is for those who prefer their macaroni and cheese served out of a baking dish. In a small cup, dissolve the dry mustard in the water set aside. I suggest making the bechamel - which keeps in the fridge well - ahead, then combining with macaroni on the day of, and baking in the oven, topped with buttered bread crumbs and/or more cheese.Variation: “Baked” Macaroni and Cheese.Serve immediately, topped with toasted bread crumbs.Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. Pour egg mixture over buttered noodles along with three-quarters of cheese stir until thoroughly combined and the cheese starts to melt. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat.Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8. Stir in macaroni and reduce heat to medium-low. Add remaining 1 1/2 teaspoons salt and macaroni cook until almost tender but still a little firm to the bite. Bring water and milk to boil in medium saucepan over high heat.Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
STOVE TOP MAC AND CHEESE WITH EVAPORATED MILK FREE
Note: Feel free to add leftover meats, vegetables, or other cheeses to your mac and cheese at this step. Add in the cheese and stir vigorously until the cheese melts and the sauce forms. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl set aside. Pour in the evaporated milk and reduce the heat to low.Add bread crumbs cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
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