![mac and cheese with evaporated milk mac and cheese with evaporated milk](https://i1.wp.com/cheneetoday.com/wp-content/uploads/2020/11/IMG_3747-2.jpg)
I used sliced cheese and shredded cheese ('cause I had it) the sliced was American while the shredded was provolone, cheddar, Monterey Jack, and mozzarella. I'll have to make it again just to get it exactly right because I had to put some of the extra noodles & cheese in a smaller dish. I might have sneaked an egg into the cream and milk just because it didn't seem right without it. Layering hard cheese & then pouring some milk (I actually used 6oz half & half with 6oz buttermilk leftover from a cake) over it was novel to me because my family did the heated up milk-egg-cheese combo poured over the noodles. The main reason I like this recipe is because of the execution. I definitely altered things on a got-it-don't-got-it basis. Did maybe 30 minutes initially and just kept adding ten or so depending on how it looked. like reviewers suggested and didn't really bother with a cook time since there seemed debate on the topic.
![mac and cheese with evaporated milk mac and cheese with evaporated milk](https://www.backtomysouthernroots.com/wp-content/uploads/2017/10/IMG_6914-e1581728617477.jpg)