Cooking Mac and Cheese with Evaporated Milk

The chapter explores the technique of using evaporated milk to create a stable emulsion for a creamy cheese sauce in mac and cheese, avoiding issues like curdling or scorching. The discussion highlights the benefits of this method over traditional milk-based recipes, emphasizing the use of evaporated milk for a foolproof and delicious outcome. Details on cheese to pasta ratios, béchamel sauce, and cost-saving measures for cheese sauces are also covered, adding depth to the mac and cheese cooking experience.