The cheesy favorite wears a crunchy blanket of browned Japanese panko.
By America's Test Kitchen | September 14, 2011
<< Back to Article: Lighter Mac and Cheese, Redeemed
Definitely on my to try list!!!!
I gather that US evaporated milk is unsweetened! I don’t think this would work with UK/Irish-style evaporated milk…
Can anyone suggest a substitute (for the substitute)?
Good recipe. I used full fat extra sharp cheddar cheese and 1% milk and didn’t have problems with sauce. Also, I didn’t bake it or do the breadcrumbs, as I don’t care for them on mac and cheese. I’m not sure if not baking it affected the quantity of sauce, but I found you could probably use more than 8 oz of (dry) noodles for how much sauce I had.
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