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| From:  FLbeth07 (Original Message) | Sent: 3/1/2008 8:38 PM |
A former neighbor from Puerto Rico used to make her very tasty mac & cheese by adding a mix of evaporated and sweetened evaporated milk...I remember it as being a 1/2 can of each mixed together with maybe an egg or two beat in. She'd stir it into cooked elbows along with shredded cheddar cheese and then bake, with extra cheese sprinkled on top, until slightly crispy. My question is that I'm pretty certain she added eggs but not completely sure. Have any of you made it your mac & cheese like this and, if so, could you give me the right measurements. Thanks for any input. |
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