Creamy Mac & Cheese with
Rainbow Evaporated Milk

Serving 4

30 mins


Ingredients:

  • 2 CUPS CURVED PASTA
  • ¼ CUP UNSALTED BUTTER
  • 1 TSP MUSTARD POWDER
  • 1 CAN EVAPORATED MILK
  • ½ TSP WHITE PEPPER
  • 2 CUPS CHEDDAR CHEESE, GRATED
  • 1 CUP PARMESAN CHEESE, GRATED

Preparation:

  • Cook pasta according to package instructions, drain and set aside. Keep the pasta water for later use.
  • Heat butter in a pot over medium heat until melted and foaming. Add mustard powder and mix.
  • Stir in Rainbow Evaporated Milk until combined, lower heat and allow to simmer.
  • With the heat on low, add the cheddar cheese, 2 tbsp at a time and stir until completely melted before adding more cheese. Repeat with the remaining cheeses.
  • Pour the cooked macaroni into the creamy sauce and stir until fully coated. If the cheese sauce is thick, add in the reserved pasta water, 1tbsp at a time until the desired consistency is reached. Serve immediately.

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