Evaporated milk adds a rich creaminess and sweetness that you’ll love. Make sure it’s evaporated rather than condensed milk.
Don’t use pre-grated cheese, which contains starch to stop the pieces sticking together, as this will affect the texture of your sauce. Use any pasta you have for this recipe.
I recommend something hollow, such as macaroni, penne or conchiglie, so the holes get filled with sauce.
For when you can’t wait. Serve the macaroni cheese straight out of the pan, adding all the cheese. Top each portion with a spoonful of soured cream, fresh green pesto with basil and 1-2 slices crispy fried pancetta.
Cook a 495g pack of Waitrose Slow Cooked Turkey Thigh with Turkey Gravy, according to pack instructions, then shred (use the pouch of gravy in another recipe). Fold through the macaroni cheese before transferring to the ovenproof dish. Dollop 6 tsp cranberry sauce over the top, sprinkle with the remaining cheese and 2 tbsp Cooks’ Ingredients Rosemary & Garlic Crust, before baking as per method.