When the temperature starts to climb and you don’t want to heat your kitchen by turning on the oven, try this flavorful recipe. This Mac and Cheese recipe will hit the spot on a hot summer day. This is a great recipe to take to friends’ house as it can continue to cook on your way there.
- 1- 12oz/340g/340g can evaporated milk
- 5oz/142g gruyere cheese, shredded
- 1 cup cheddar cheese, shredded
- 10 slices American cheese
- 1 ½ cups milk
- ½ tsp dry mustard
- ½ tsp salt
- ¼ tsp black pepper
- Pinch nutmeg
- Pinch cayenne pepper (optional)
- 12oz/340g/340g dry elbow macaroni
- garnish (optional) paprika
- garnish (optional) parsley, chopped
Pre measure and prep all ingredients prior to start of cooking recipe. Once heat is applied to pot, continual whisking will be required so cheese does not burn on bottom of pot.
Turn cook top heat to medium-low and add evaporated milk to a 4-6 quart pot.
Once evaporated milk is warmed almost to a slight boil, reduce heat to low and add the three cheeses one at a time. Continually whisk to prevent burning.
After the three cheeses have melted, whisk in milk, dry mustard, salt, black pepper, nutmeg and cayenne pepper (if using). Bring temperature of pot back up to a near boil. Once reaching this point, add dry elbow macaroni. Continue to whisk all ingredients for 5 to 6 minutes.
Place lid on pot and transfer to your Wonderbag and seal for 1 hour.
To Serve: Garnish with paprika and chopped parsley if desired.