![]() Unless you want a sickly-sweet mac and cheese, make sure you pick up the right one from the grocery store. While they both contain the same milk proteins that will make this recipe work, condensed milk is sweetened. However, do not substitute evaporated milk for condensed milk. Having tested this recipe numerous times, I often use whatever I have at home and the pasta always comes out perfectly done. ![]() Similarly, while the recipe calls for macaroni, feel free to use any short pasta shape available. Cook for 1015 minutes to a thickened and smooth sauce. Gradually whisk in the milk, a little at a time. Depending on how many people you're cooking for, it's easy to scale the recipe up and down. Add the flour and stir to form a roux, cooking for a few minutes. Perhaps the best thing about this recipe is that it follows a simple ratio - however much pasta you need, you'll need the same amount of cheese, and evaporated milk. 6 ounces (180 milliliters) evaporated milk.6 ounces (170 grams) of cheddar cheese (I prefer a sharper cheddar). ![]() 6 ounces (170 grams) of macaroni (or any short pasta you have available).To make Kenji's mac and cheese for two people, you'll need: The whole dish requires just these three common ingredients.
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