I’ve made and shared recipes for Mac and Cheese before, as well as just lots of cheesy pasta dishes. It’s something we are a fan of here. When I last shared this recipe, I didn’t include it because I wanted to try it again with more pasta since it made too much sauce (in my opinion). I made a smidgeon more bread crumbs, but didn’t make too much extra since this way I could always make more with leftovers. The bread crumbs are best fresh, but can be reheated with the dish.
Today’s mixed bag post is a way of showing you two new recipes without going through all of the steps of the recipes. The first is a version of mac and cheese that uses evaporated milk.