Butter is essential for giving mac and cheese its rich, comforting flavor. Stirring it into the hot pasta right after draining not only coats the noodles but also prevents them from sticking together. The butter enhances the creaminess and contributes to the overall silky texture of the sauce.
Evaporated Milk (2 cans of 12 oz each):
Evaporated milk is key to creating a velvety, creamy sauce. Unlike regular milk, evaporated milk has had some of its water content removed, which concentrates the flavor and makes it thicker. It adds creaminess without watering down the dish, ensuring that the mac and cheese stays rich and luscious after baking.
Milk of Choice (⅓ cup):
Adding a splash of regular milk (or your milk of choice, such as whole, 2%, or even almond milk) lightens the texture slightly and helps thin out the sauce just enough to blend with the eggs. It adds a subtle richness without being overwhelming.
Eggs (2 large):
Eggs play a vital role in binding the mac and cheese together, giving it a custard-like texture as it bakes. Whisking the eggs into the milk mixture ensures that the sauce holds together when baked, creating a cohesive dish rather than one that separates or turns runny.
Garlic Salt (¼ teaspoon):
Garlic salt adds a hint of seasoning without overpowering the delicate cheese flavors. It provides a subtle, savory undertone that enhances the overall taste of the dish.
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