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Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion. Why use evaporated milk in mac and cheese? So serve it hot, while it’s still creamy, about 10 minutes after it comes out of the oven. It will also continue to absorb and thicken as it sits outside of the oven. It will never be al dente, but it definitely should not be mushy, either. It will absorb all that creamy goodness and fully cook in the oven. Mozzarella, whether fresh or low-moisture, is extremely tame in flavor, so it makes a quick, clean, creamy hit to everything from meatball subs to roasted vegetables. It’s pizza’s best friend, the champion of the cheese pull scenario.
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The mac and cheese will look creamy and melty at this point. Put the macaroni and cheese into the oven and cook at 350 degrees for between 30 to 45 minutes until the cheese is melted and combined with the evaporated milk. Should you cover your mac and cheese when baking?Ĭover the baking dish with aluminum foil or use the oven safe lid for your pan.
HOW TO MAKE BAKED MAC AND CHEESE BEST FOR MAC
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