Enrich your dish with Evaporated Milk! This week's product feature and an incredible recipe for
Enrich Your Dish
With more than half the water removed, the texture of evaporated milk is a bit thicker and creamier than fresh milk. That's why it's often used to enhance custards, frozen desserts, pie fillings, and rich sauces. If allowed to freeze slightly, evaporated milk can be whipped into a creamy topping.
Martha's Pantry has evaporated milk on sale now! Come in and see us:)
Smokin' Macaroni and Cheese
The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.
Yield: Makes 8 servings
1 pound uncooked cellentani pasta
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 (12-oz.) can evaporated milk
2 cups (8 oz.) shredded smoked Gouda cheese
1 (3-oz.) package cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon ground red pepper, divided
1 (8-oz.) package chopped cooked, smoked ham
2 cups cornflakes cereal, crushed
2 tablespoons butter, melted
1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.
2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.
3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.
4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Thanks to Southern Living for this Smokin Recipe!!
Enjoy and we'll see you at Martha's Pantry!
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