From the Kitchen of…Rebecca Longshore, Assistant Digital Editor"I love how my Grandmother Howard's mac and cheese has a crunchy, cheesy crust over a creamy center."The key to Rebecca's grandmother's dish was evaporated milk. We added a surprise ingredient, canola mayonnaise, to make things extra creamy.
The best I’ve ever made, and so much easier than a bechamel-based sauce. I’ve used both whole and evaporated milk, and both are great.
This was very tasty! I loved all the spices that made the sauce. Used milk instead of evaporated milk to cut down the calories a bit, but it was still creamy and delicious.
I made this exactly how it was written with the exception of the cheese. I used what I already had on hand which was smoked/regular Gouda and mild Cheddar. I admit, after readying "mayo" as one of the ingredients I was kind of hesitant to even make because I do not like mayo at all, but I have to say it was pretty tasty. It had great flavor, was cheesy, but not to cheesy. We all had seconds. I will be making this again. :) Thank you!
I want to try this again because I didn't realize I was out of powdered mustard and substituted some French's mustard. That may have made this less than great in my family's opinion. My teenager considers herself a mac-n-cheese aficionado and she wasn't a fan of the smooth texture the mayo added. I'll try it once more before deciding whether or not to keep it in rotation.
Made this tonight and it was a hit. Except for using sharp cheddar and gouda cheese, 2 full cups combined, and 4 cups of cooked macaroni, everything else was as stated. The sauce was so creamy and flavorful. Husband was a happy guy. Always made mac and cheese with bechamel sauce but this sauce is amazing. Thanks for posting.
I made this recipe for the second time last night. Have to be honest that the use of mayo threw me initially, but it really just adds to the creamy texture. I think I would like it a bit creamier and might add more evaporated milk next time but otherwise, delish. Much easier and faster than making a sauce on the stove...
This was very tasty, especially the sauce and the topping, but was really not cheesy enough to be called "mac and cheese" in my book. I know you have to keep it light, but I'll probably add several ounces more cheese to it next time.
Made this as written....Was one of the best mac & cheese I have made in over 40 years! Could make this every week!!
I made it as stated with 1 small change. I used 2% milk, rather than evaporated milk. For the cheese, I used shredded mozzarella and cheddar. Made it in a casserole dish. Set up nicely and tasty.
