Tuesday, May 13, 2008

Mac and Cheese, Third Time the Charm?

I decided to try another mac and cheese today. I had some evaporated milk in the cupboards and it had a recipe for spicy broccoli mac and cheese. Lee has gotten to the point where he doesn't mind the cheese as much if there is something else to balance the taste. I thought the broccoli might help.

Well, the brocoli did help him out, but I accidentally substituted too much mozzarella cheese (putting in 16 oz. when all I needed was 2 oz. to make up for having only 6 oz. of cheddar because for some reason I thought I needed four cheeses) and the macaroni was too cheesy and stringy. I'll have to try this recipe another time with the right ingredients! Even I didn't want the leftovers.

Here is the correct recipe from the can of Carnation® Evaporated Milk:

Spicy Jack Mac & Cheese with Broccoli

2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese
1 can (12 fl. oz.) evaporated milk
½ cup grated Parmesan cheese, divided
½ tsp ground black pepper
2 tbsp. bread crumbs

  1. Preheat oven to 350°F.
  2. Bring water for pasta to a boil. Add macaroni and cook per package directions. Add broccoli for the last 3 minutes of cooking.
  3. Drain.
  4. While the pasta is cooking, mix the cheddar, Pepper Jack, evaporated milk, ¼ cup Parmesan cheese, and black pepper in a buttered casserole dish.
  5. In a small bowl, combine the rest of the Parmesan cheese with the bread crumbs (I did more bread crumbs for a more bready coating).
  6. Add drained macaroni and broccoli to the cassrole dish with the cheeses. Mix well.
  7. Pour the bread crumb mixture over the macaroni, cover with aluminum foil and cook for 20 minutes.
  8. Remove aluminum foil and bake for an additional 10 minutes or until the bread crumb topping is golden brown.


Made by Lena