Heat & stir until it will combine smoothly.Īdd a good handful or two of vintage cheddar, cut into small cubes or broken into 'rustic chunks' - stir very briefly, don't wait for it to melt. Start with butter & milk, a dash of mustard powder, salt/pepper & add very mild grated cheddar. Mild cheddar melts better than mature or vintage, so I'd be tempted to try extract the best from both. I found that didn't translate as well to the baked version of the dish it tends to break when subsequently baked, diminishing its gooey texture and cheesy flavor.
#HOW TO MAKE A CHEESE SAUCE WITHOUT FLOUR MAC#
The "Read more" link in the recipe notes that a sauce made with just cheese and evaporated milk was significantly less smooth than a sauce made with both evaporated milk and cornstarch.) A note for baked macaroni and cheese:Ī footnote in a recipe for baked mac and cheese from the same website noted that a different cheese sauce recipe using evaporated milk did not work well in baked mac and cheese. (Consider this cheese sauce recipe, which uses a similar ratio of cheese to evaporated milk but also includes cornstarch. This is important, as the starch released by the pasta during cooking is needed to keep the sauce smooth. The recipe does not drain the macaroni, but instead uses the remaining cooking liquid as part of the sauce. Season to taste with more salt and serve immediately. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Immediately add evaporated milk and bring to a boil.Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover.6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack.This recipe is an example of mac and cheese made with an evaporated milk cheese sauce. Stovetop Mac and Cheese with Evaporated Milk Cheese Sauce If you have evaporated milk (also known as unsweetened condensed milk) in your pantry, you can use it to replace everything except the cheese in a cheese sauce for stovetop macaroni and cheese.
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