If you use the right cheese – one that melts really well and is sharp enough to add flavor but not texture – your mac & cheese will be amazing every time. When used in this recipe, it keeps its silkiness, while cream would become clumpy. It’s basically just milk that’s been reduced to a smooth, slightly sweet consistency. The evaporated milk subs in for a higher fat heavy cream in this dish. Now, I know you probably don’t often have evaporated milk in the cupboard with which to make this dish whenever you’re craving mac & cheese, but I do think it’s worth it to stock it, just in case. If you add this one ingredient, you’ll have a much smoother, silky cheese sauce.
While milk and flour alone will make a creamy sauce, it will become clumpy the longer it sits. There is one ingredient that helps make the sauce just a little extra creamy, and a whole lot smoother.
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