Aug.,2001 Mac and cheese revamped

[vbak]

Since there has been much chatter about how dry the mac and cheese is from the Aug. issue Idecided to adapt it. This what I did: I used 1 large can of Carnation 2% condensed milk and the rest was skim. I used kraft Fat Free cheddar and it melted beautifully. I used the recommended amount of Velveeta cheese , but only 5 cups of cooked macaroni. This is about 2 1/4 cups dry. I also added about 3/4 of a lb. of cubed ham which I bought in the deli. The slab was probably about 1 inch thick. I put all into a greased casserole , sprinkled with FF cheddar, crumbs, and sprayed it with FF cooking oil. I baked it at300 for 10 min. and then at 350 fot 15 minutes. It was very creamy and much better than the original recipe. I will make the adapted recipe again. :) Vicky

[Mindy]

I made the recipe as is, but I used skim instead of the 1% and my mac & cheese was really creamy!!!! I am a Kraft lover and I thought this was great!!

[neeter]

vbak: thanks for your recommended changes...i made this once already and it came out too dry. i'd like to try your version (what else would i do with the rest of the velveeta??)

one question, was your condensed milk sweetened or non-sweetened? i only saw sweetened in the grocery store, so i thought i'd better check.

thanks again for sharing your changes! anita

[vbak]

Neeter, After I sent this thread i realized that I should have said evaporated milk!! not condensed. Evaporated milk is not sweet. Sorry for the confusion. Vicky:o

[neeter]

Thanks Vicky! As you can probably tell, I'm not a good experimenter with recipes and I try to follow them as much as possible...I should have been able to figure it out myself (duh!) Thanks!!