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:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 4:36 PM To: cookinginthedark@acbradio.org; ? 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:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 5:27 AM To: cookinginthedark@acbradio.org 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 Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
