baked mac and cheese with evaporated milk and sour cream

Bake for 40 minutes.Ī viewer or guest of the show, who may not be a professional cook, provided this recipe. 12 oz uncooked macaroni, elbow-type 1/2 cup fat-free sour cream 12 oz fat-free evaporated milk 8 oz low-fat cheddar or colby cheese, shredded 1 Tbsp Dijon. Sprinkle the remaining cracker crumbs over the top. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Mix together until the pasta is well coated and the sauce comes together.Īdd half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar.

Strain and return the pasta to the pot.Īdd the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream stir, then add half of the cracker crumbs. Meanwhile whisk egg, sour cream, milk, butter, salt, pepper and cayenne in a large bowl until well combined and smooth.

Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Immediately add evaporated milk and bring to a boil. Stir in the egg, taking care not to let it scramble. Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly.

Baked mac and cheese with evaporated milk and sour cream