homemade mac and cheese with evaporated milk

The combination of whole milk and half and half was actually pretty good. The recipe made with whole milk wasn’t quite creamy enough. None of those ingredients worked as well as the can of evaporated milk. I rarely keep evaporated milk in the house.

For some reason, I found this ingredient to be a pain. I really, REALLY wanted to redo the recipe and make it without evaporated milk. (affiliate link) That recipe uses evaporated milk. The inspiration for this recipe came from the Cook’s Illustrated’s Pressure Cooking Perfection cookbook. It cooks nicely and reheats really well without getting weird and crunchy. If you follow a gluten-free diet, use Barilla elbow pasta. Not only do I love the way this shape hugs the cheese sauce, it also cooks perfectly in a pressure cooker without coming out crunchy or, even worse, gummy. Some people make their mac and cheese with shells. Woo-HOO! Pressure Cooker Mac and Cheese: The Ingredients The Macaroni A little mustard and hot pepper sauce are added for flavor and you’re done. You simply cook the pasta under pressure, add the milk, an egg (the egg is optional but suggested), and cheese. This recipe, unlike traditional stovetop mac and cheese, doesn’t require a separate cheese sauce. Over time, I tinkered with the recipe so that it came out they way I like mac and cheese: really creamy and flavorful. What the heck?”← that’s the way all good life decisions start, right?Īfter one taste, s eriously, one taste. But a recipe caught my eye and I thought something like, “Eh. As much as I love my Instant Pot, I wasn’t sure if I wanted to make mac and cheese in it. I don’t want to waste those ingredients or calories on something so-so. If I’m going to make homemade mac and cheese, it must be good. Mac and Cheese from a pressure cooker? Yes!

Homemade mac and cheese with evaporated milk