[CnD] Question about Macaroni and Cheese

Regina Marie reginamariemusic at gmail.com
Thu Feb 26 05:40:51 EST 2015


I agree. Always evaorated milk and several different cheeses.

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Regina Marie
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-----Original Message-----
From: Lenore Koszalinski via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Monday, February 23, 2015 2:53 PM
To: cookinginthedark at acbradio.org; ?''Jan'
Subject: Re: [CnD] Question about Macaroni and Cheese

I have used the evaporated milk and it gives it a better tast than milk. It works very good. Lenore

-----Original Message-----
From: Jan via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Monday, February 23, 2015 4:36 PM
To: cookinginthedark at acbradio.org; ?
Subject: Re: [CnD] Question about Macaroni and Cheese

I'd suggest evaporated milk if you don't want to use heavy cream. It's thicker than regular milk. 

-----Original Message-----
From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Monday, February 23, 2015 5:27 AM
To: cookinginthedark at acbradio.org
Subject: [CnD] Question about Macaroni and Cheese

Hi, Debbie,
The heavy cream in the recipe, is there to help thicken the sauce.  Because milk has less fat content, you probably can use it but won't get the same results as if you used the heavy cream.
Experiment and see what you think.
Happy Cooking,
Alice


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