I agree. Always evaorated milk and several different cheeses. *smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com
-----Original Message----- From: Lenore Koszalinski via Cookinginthedark [mailto:[email protected]] Sent: Monday, February 23, 2015 2:53 PM To: [email protected]; ?''Jan' Subject: Re: [CnD] Question about Macaroni and Cheese I have used the evaporated milk and it gives it a better tast than milk. It works very good. Lenore -----Original Message----- From: Jan via Cookinginthedark [mailto:[email protected]] Sent: Monday, February 23, 2015 4:36 PM To: [email protected]; ? Subject: Re: [CnD] Question about Macaroni and Cheese I'd suggest evaporated milk if you don't want to use heavy cream. It's thicker than regular milk. -----Original Message----- From: ajackson212--- via Cookinginthedark [mailto:[email protected]] Sent: Monday, February 23, 2015 5:27 AM To: [email protected] Subject: [CnD] Question about Macaroni and Cheese Hi, Debbie, The heavy cream in the recipe, is there to help thicken the sauce. Because milk has less fat content, you probably can use it but won't get the same results as if you used the heavy cream. Experiment and see what you think. Happy Cooking, Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
