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
- Preheat oven to 350°F.
- Bring water for pasta to a boil. Add macaroni and cook per package directions. Add broccoli for the last 3 minutes of cooking.
- Drain.
- While the pasta is cooking, mix the cheddar, Pepper Jack, evaporated milk, ¼ cup Parmesan cheese, and black pepper in a buttered casserole dish.
- 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).
- Add drained macaroni and broccoli to the cassrole dish with the cheeses. Mix well.
- Pour the bread crumb mixture over the macaroni, cover with aluminum foil and cook for 20 minutes.
- Remove aluminum foil and bake for an additional 10 minutes or until the bread crumb topping is golden brown.
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