If you prefer anything extra like mustard powder, hot sauce, chili flakes, nutmeg, or Italian seasoning, go for it!
Seasoning: I seasoned this dish with salt, pepper, and garlic powder.Salted and unsalted butter are both fine. Butter is needed for the sauce and to toss the cooked pasta.And no worries, you don’t have to cook a roux for this recipe! Cornstarch helps to thicken the sauce.Cheese: I used sharp cheddar, but you can work with any cheese that melts well and has a saltier taste, such as Swiss cheese, gruyere, Monterey Jack, Gouda, Havarti, or Fontina.Evaporated milk works great in mac and cheese and makes the sauce rich and creamy.
Pasta: While elbow macaroni is the classic pasta for mac and cheese, use your favorite small pasta like penne, fusilli, or farfalle.Refer to the recipe card further down for specific measurements. I bet you probably already have most of them in your kitchen. The great thing about evaporated milk mac and cheese is that the ingredients are simple.
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