SUPER-CHEESY HOMEMADE MAC-N-CHEESE
It's not hard to make; it just requires patience, because it's important to never leave the cheese in the pan without stirring; otherwise, it can very easily burn. A small flexible spatula is recommended to keep the cheese from sticking to the pan.
INGREDIENTS
- grated extra sharp cheddar cheese
- grated Parmesan or Romano cheese
- evaporated milk
PREPARATION
In a small saucepan on low heat, warm equal parts cheddar and Parmesan until they begin to melt. Begin adding evaporated milk, stirring constantly. Continue adding milk in small amounts until the mixture becomes smooth and creamy. Be patient! It may take 20-30 minutes for the cheeses to completely blend. Remove from heat and pour over freshly-cooked macaroni, or pour into a storage container and place in the refrigerator until needed. When reheating, you may want to add a dash of evaporated milk to help restore the creaminess.
BY THE WAY...
This cheese sauce is great for a lot of things beside macaroni. Try it on broccoli and baked potatoes; make ham or tuna melts with it; use it for fondue, and as a dipping sauce—mmm, awesome on soft pretzels!