Well, with just a small tweak, your mac and cheese might turn out even better, and all it entails is swapping regular milk ...

Add the evaporated milk and yeast extract and cook until ... Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top.

2. Meanwhile, in a large heavy-based saucepan or flameproof casserole, heat the evaporated milk and half and half until the liquid begins to simmer. One handful at a time, stir in the smoked and young ...

Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Cover and cook on high for 1½ hours ...

One 16 oz (454 g) pkg macaroni or other small tubular pasta (about 4 cups) 1/2 tsp salt 1 cup evaporated milk 2 1/2 cups grated cheddar cheese Before heading to the campfire: In a cast-iron pot ...