3-Ingredient Stovetop Mac and Cheese Recipe (2024)

FAQs

Why use evaporated milk in mac and cheese? ›

The second big key was to use evaporated milk as the base liquid. Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

While I was cooking the pasta, I noticed a tip listed on the very bottom of the box: If you want a creamier mac and cheese, try replacing the butter and milk with a few spoonfuls of Greek yogurt. I was skeptical, but since I always have some Greek yogurt on hand, I figured it couldn't hurt to try.

Pasta Water

The simplest, cheapest, and most obvious milk alternative is water! However, I don't recommend using just any water. To make boxed mac and cheese with water, reserve at least ½ a cup of the pasta water that the pasta is cooked in when you drain it.

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

It is better to use heavy cream for Mac and Cheese instead of milk, or better yet, use evaporated milk which has the thickness of heavy cream without all of the fat! Furthermore, it is more stable than heavy cream so your Macaroni and Cheese is less likely to curdle or separate.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

Any potato dishes that use butter, like baked or mashed potatoes, also benefit from mayo if that's all you have in the fridge. Other dishes where the ingredient swap works are scrambled eggs, roasted chicken, macaroni and cheese, and even corn on the cob.

One way to make boxed mac and cheese much richer is to ditch the milk and add extra butter. The box instructions will most likely call for both milk and butter, but, as it turns out, the milk is unnecessary — as long as you add enough butter, of course.

Sour Cream

There are a couple of reasons this is such a good substitute. For one thing, since sour cream is thicker than regular milk, it doesn't thin out the cheese sauce as much. That means that you can add more sour cream and still get a creamy finish.

Simply replace the milk with chicken broth or water, melt in a bit of cream cheese, and you'll still end up with a tasty, cheesy meal.

Can I use sour cream instead of milk? ›

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Evaporated milk is a saving grace in cheese and dairy-based sauces, where curdling can easily compromise that coveted smooth and silky texture. Appert's evaporated milk was the genesis of a tapered path to the canned version we see in stores today.

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

Evaporated milk's richer consistency and flavor make it suitable for adding creaminess to dishes like soups, sauces, and desserts. Regular milk is a staple for drinking and cooking, especially in recipes where its natural consistency and flavor are essential, such as in baking.