12 tomatoes mac and cheese with evaporated milk

Stir to combine, making sure macaroni is submerged in liquid as much as possible. Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Rinse the uncooked pasta well in cold water and drain. It just doesn’t get cozier than this dish. Spray 6-quart slow cooker with non-stick spray.

We love to make it on a gray, rainy day the kind where you just want to curl up on the couch with a blanket and a good book. They’ll cook a bit more when you cook down the tomatoes and also when the dish bakes, and you don’t want to end up with mushy noodles.Įverybody in our family loves this and goes back for seconds. Make sure when you boil your noodles, you cook them for a few minutes less than the instructions say to. Evaporated milk is often used to provide a creaminess or body without the fat of real cream. In a separate bowl, mix together the cheeses. Feel free to use regular milk or half and half in place of the evaporated milk. We make ours with extra-sharp cheddar because that extra cheesy tang and flavor doesn’t get lost in the sauce and it stands up well to the tomatoes. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. Nothing warms the soul like macaroni and cheese, and this version doesn’t disappoint in that department.

You know how when you dip a grilled cheese sandwich into a warm bowl of tomato soup, it somehow makes both things taste even better? That’s because they’re meant to be together! This creamy dish takes that timeless duo and combines it with the cheesy, gooey comfort that is mac and cheese. 1 (12-oz.) can evaporated milk 1/2 cup whipping cream 1 (14-oz.) can diced tomatoes 1 tablespoon hot pepper sauce Freshly ground pepper to taste 5 cups shredded or grated Monterey Jack cheese (20 oz.) 3 cups shredded or grated Italian fontina cheese (12 oz.) 2 cups fresh bread crumbs, toasted Directions 1.

12 tomatoes mac and cheese with evaporated milk