mac and cheese with evaporated milk and cream cheese

Due to the fact that almond milk is a plant based type of milk it doesn’t necessarily have the same flavour as evaporated milk so if you are not worried about completely substituting the flavour of evaporated milk then this is a good substitute to use. Almond milk is thinner and less creamy than evaporated milk so if you do not want to heat it up you can use it in combination with a thickener like flour. NB: contains a lot of water as compared to evaporated milk so before using it to make mac and chees you need to heat it up until it reduces its water content.Īlmond milk is a vegan friendly substitute of evaporated milk in mac and cheese. Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. For stove-top mac and cheese, move on to the next step. Set over low heat and stir until creamy, about 3 minutes. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. Soy milk tastes different from evaporated milk so if you are not concerned about finding a substitute which mimics the flavour of the evaporated milk then this is a decent substitute. For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. However, if you have soy allergies you shouldn’t consume it. Soy milk is a healthier alternative to evaporated milk especially if you are lactose intolerant, this is because it is made from soya beans and it doesn’t have any milk additives to it.

Mac and cheese with evaporated milk and cream cheese