Cooking kraft mac and cheese using can milk? from https://answers.yahoo.com/question/index?qid=20100302122817AA0uCl5
so my Q is i ran out of reg milk and only have 1 can of evaporated milk can i use can milk to replace reg milk in kraft mac and cheese? and will it taste different?
Best Answer: Nikki P answered 4 years ago
If you use canned milk the result will be a richer cheese sauce. You can make the canned milk more like regular milk by adding water to it. 1 cup of canned milk and 1 cup of water will be like whole milk. But if you want it richer tasting and “creamier” don’t dilute it. I use canned milk often in cooked or baked items and it works just as well as regular milk.
I have adapted a recipe for mac and cheese from America’s Test Kitchen Family cookbook that calls for evaporated milk and a eggs. It was excellent!!! Here it is —
Cheesy and Gooey Mac and Cheese
8 ounces of pasta
1 1/2 cups grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
1/2 to 3/4 cup evaporated milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chicken bouillon
1/2 teaspoon dried mustard
1/4 teaspoon nutmeg
4 tablespoons butter, divided
Cook the pasta in a large pot of boiling water according to the package directions. While the pasta is cooking, combine 1/2 cup of the evaporated milk, eggs, salt, pepper, chicken bouillon, mustard and nutmeg in a medium sized bowl. Drain the pasta and return it to the pot. Add 2 tablespoons of butter and stir to melt. Add the egg mixture and 1/2 of the cheeses and stir to combine. Cook for about 3 minutes. Add the remaining butter, cheeses, and the evaporated milk to adjust to the right consistency. Enjoy!