This recipe is a busy Mom’s best friend 🙂 It was a long weekend here in Canada – Victoria Day or “May 24” which celebrates Queen Victoria’s birthday and signals the unofficial start of summer. I wasn’t in the mood to cook but I was in the mood for a little comfort food for our tiny family. Plus my 33 month old is still going through a picky eater phase. This recipe popped up on my facebook feed so I decided to give it a try but I didn’t have any evaporated milk and all the stores are closed for the holiday. I did a little investigating online and discovered a substitute for evaporated milk made with milk powder and water. It worked! I made the Mac and Cheese as instructed and it was fabulous. It’s so simple but sooo addictive. I inhaled two big bowls of it! And a bonus – my daughter loved it too.
Stove Top Mac-n-Cheese
Courtesy: Alton Brown, Food Network
1/2 pound elbow macaroni (1 3/4 cup dry)
4 tablespoons butter (1/4 cup)
6 ounces evaporated milk (3/4 cup)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (285 g)
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Homemade Evaporated Milk
2/3 cup dry milk powder
3/4 cup water
Whisk together until milk powder is dissolved. Makes 1 cup.