When I saw that there was no pre-cooking for this recipe, I literally “squee’d” out loud. I pinned this from Keri Challen’s board, which she found on Tip Garden. There were warnings posted on the site explaining the Southern-style of macaroni and cheese and how it should be cut like a brownie (which I was all for because that’s the best kind), but what I wasn’t expecting was the over-bearing sour-taste from, what I believe to be, the condensed milk. Hopefully someone can give me some insight.
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 tsp salt
1/4 tsp. pepper
1 1/2 cups preshredded sharp cheddar cheese
2 cups uncooked elbow macaroni
I used exactly the ingredients the recipe called for and I followed the recipe exactly:
Once everything was mixed together, I dropped it into the pot and let it go for 4 hours. It looked like mac and cheese, and it smelled like mac and cheese, so I was very excited to try it out.
When served, it had the exact consistency of the custard mac and cheese and it smelled absolutely delicious! However, upon the first taste, I found it had a very strange taste that I cannot pinpoint. It was almost sour-tasting. I thought maybe it was the evaporated milk, but upon further reading in the comments on Tip Gard, I thought it might be the egg? I’m not sure, but I couldn’t eat more than 6 or 7 bites before the aftertaste completely overwhelmed me. Mike ate the entire pot over a 3-span day, and he said he didn’t have the same taste experience I did. I’m at a loss for words to explain the way I felt about this recipe.
Ease of preparation: 5/5
Ease of cleanup: 5/5
Availability of ingredients: 5/5
Next time, I’ll omit one of the ingredients (either the egg or the evaporated milk) and see which ingredient is the “offending” ingredient.