Mean NOTHING – that was more delicious or more requested than her macaroni and Greasy rice all hold special places in my heart, there was nothing – and I Though her 12-layer banana cake, chicken n’ dumplings and Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the “custard-style” way using eggs and evaporated milk then baked to golden, salt, evaporated fat free milk, part skim ricotta cheese, dry bread crumbs and 6 more.My grandmother’s recipe for Southern Mac & Cheese made the traditional Notes: Baked Macaroni and Cheese Egg Evaporated Milk Recipes, Baked Macaroni and Cheese – 5 Points + LaaLoosh.
Serve right away, with chives on top if you want. Put in the oven and bake for about 20 to 25 minutes, or until the top is golden brown. Put on a baking sheet and top with the last cup of cheddar cheese. Divide the pasta mixture between 5 ramekins (10 ounces) or 6 oven-safe bowls (8 ounces). Add the pasta and season to taste with salt and pepper. Add 2 cups of cheddar cheese and 1/2 cup of Parmesan. Whisk in the evaporated milk gradually until the mixture gets a little thicker, about 4 to 5 minutes. 
Mix in the flour, paprika, and onion powder with a whisk until the mixture is light brown, about 1 minute.
Melt butter in a large skillet over medium high heat. Cook pasta according to the directions on the package in a large pot of salted water that is boiling. Then top the mac and cheese with the bread crumbs and … Lightly season with salt and pepper, if desired. Notes: Southern Baked Mac and Cheese, Saute for about 3-4 minutes or until fragrant. Bake in an oven that has been heated for 50 minutes, or until the cheese on top has melted and turned brown and the filling is bubbling. Sprinkle the top with the rest of the shredded cheese and, if you like, some fresh cracked pepper. Pour the whole thing into the casserole dish you have already set up. Mix together the milk and cheese, then add the buttered macaroni and stir. 
Taste the mixture to see if the seasonings are to your liking and make any changes that are needed. Mix in half of the mixture of shredded cheese. Mix in the whole milk, then add the salt, creole seasoning, mustard powder, and nutmeg. Whisk the mascarpone and evaporated milk together in a large bowl until smooth (there may still be some lumps, which are okay). Mix the shredded cheese until it is evenly mixed, then set aside about half of the cheese mixture for later. While the macaroni is cooking, use a box grater to shred both blocks of cheese. Drain the macaroni and stir the butter into it until the butter is melted. Cook macaroni according to the directions on the package, but add 2 minutes to the maximum time on the package. Use butter or cooking spray to lightly coat a 3-quart casserole dish or 9x13 pan.
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