Dang, it was rich and creamy and gooey and full of down right tasty goodness. It sat out for about an hour before I put it in the 300☏ oven. The pasta absorbed some of the liquid while in the fridge, but it was still loose. It was liquidy, but I added the rest of the pasta water since it was going to be refrigerated for the next 6 hours or so. I didn’t add all the water at once as I wanted to see how soupy it was going to be. It cooled for 30 minutes, and then I added the pasta and half the pasta water and mixed it thoroughly. The combination of cheeses was added off the heat and it became a lovely, silky, smooth sauce. It’s important to add the evaporated milk slowly as it will spit and sputter at you. The butter melted in the warm pasta pot, and I added the flour and cooked the roux for about 4 minutes until it finally browned to a golden color. The pasta cooked until it was just under al dente. After 8 minutes, the crumbs were nice and crisp and beautifully browned. I baked it another 3 minutes, stirred again, and the panko was just beginning to brown. I baked it at 350☏ for about 3 minutes and then stirred it. I melted the butter in the oven and added the panko crumbs.
It either curdles or it’s too soupy or it has no taste or there has always been something…until now! Wow! This is a great recipe! I’ve not had much success making macaroni and cheese and I’ve tried so many times. Finally, a mac and cheese recipe that worked for me.
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