Pour into 9×13 pan and top with remaining 2 cups of shredded cheese. Remove from heat and add 4 cups shredded cheese. Let boil for one minute or until sauce thickens. All the ingredients are added to the slow cooker and stirred together. Add flour, salt, and onion powder and stir until it forms a paste. Yearwood's recipe also uses a generous amount of cheese for a rich version of macaroni and cheese and uses two whole eggs to bring a custard-like base to the dish. Bake for 45 minutes, taking foil off after 30 minutes if desired for a crisper top. Top with remaining cheese and dot with butter. Place in greased pan, and pour milk over macaroni. The taste of each item is extremely different as evaporated milk is a concentrated milk flavor and condensed milk has a sweetness that makes it a good ingredient for baked items like desserts. When the pasta is cooked and drained, mix it with the cheese mixture. Be sure and check that you are purchasing evaporated milk, and not condensed milk (which is sweetened), as the labels look very similar. Evaporated milk has less water than regular milk so it can lend a creaminess to a dish without adding any extra water, which can weigh down ingredients and create a dense and soggy texture. 8 ounce uncooked macaroni 3 tablespoons unsalted butter 2 tablespoons flour 1 12-ounce can evaporated milk 1 cup half and half (or cup cream and cup.
Yearwood's recipe uses whole milk in addition to evaporated milk. In a medium bowl, whisk together evaporated milk. Related: 30 Different Types of Pasta to Rely On for Pasta Night Generously butter a 13-by-9-inch glass baking dish set aside.
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