<p>My D loves homemade macaroni and cheese. We rarely have it and for her it is a treat. I am going out of town and she has asked if I would make it before I leave. I have a recipe she likes but it calls for whole milk. I don’t drink milk and the little milk we do use in our house is non fat. Normally if I was planning on making the mac and cheese I make a trip to the market for whole milk. I am busy today and don’t feel like going out for milk. I was thinking of making it with the non fat milk.
Will that be a disaster?</p>
<p>I’ve made mac and cheese with fat free milk. There is plenty of fat in the cheese. It was not a problem. Maybe add a little extra cheese.</p>
<p>If you aren’t getting the texture you want, you could just add a smidge more of butter and all will be well. It’s the roux that gives the creaminess, anyway, along with the cheese. The milk is definitely a supporting player.</p>
<p>My kids also love homemade mac and cheese. I always use skim milk, but actually when I add the milk I don’t use very much so it probably doesn’t make much of a difference. Mine is all about the cheese - I throw in just about any kind of cheese I have in the refrig - a little of several kinds make it best. What you might also do is take your non-fat and mix it with an egg before you add it or even use something like cottage cheese mixed with the milk to richen it up.</p>
<p>I use skim milk when making mac & cheese and it comes out fabulous! I use this Barefoot Contessa recipe (without adding the tomatoes): [Mac</a> and Cheese Recipe : Ina Garten : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html]Mac”>http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html)</p>
<p>^^^I also use the Barefoot Contessa recipe with skim milk. The whole family loves it.</p>
<p>I use skim milk all the time in Mac and Cheese - I grate a little parmesan over the top at the end and that binds it together nicely - also adds a little tang…</p>
<p>I have to disagree- at least for the recipe we use, making it with anything less than whole milk (even two percent) doesn’t work at all! Maybe it’s just a matter of preference, since ours also calls for butter and cheese(of course)…</p>
<p>I went ahead and used the non fat milk. It saved me a trip to the store. My recipe calls for butter, parmesan, mozzarella and cheddar cheese. From what I could tell it looks and smells the same. We will see tonight when it is baked if they notice a difference. I am not going to tell them.</p>
<p>Full disclosure is highly overrated.</p>
<p>The ol sneak it in there trick :)</p>
<p>I substitute evaporated milk. Always have a can in the pantry.</p>
<p>I use a James Beard recipe that calls for a cream sauce made with whole milk and cream! But I use skim now, and don’t find it makes much difference.
[James</a> Beards Mac and Cheese](<a href=“James Beards Mac and Cheese”>James Beards Mac and Cheese)</p>
<p>Dinner is finished. My D professed her love for Mac and Cheese. She liked it just as much as the mac and cheese prepared with whole milk.(I still did not confess about the milk) My husband was a bit more willing to eat it with the non fat milk. Mac and Cheese is not a favorite of his. I had a few bites. I thought it tasted slightly different.
I must admit I have never in my life used evaporated milk. What do you use it in?</p>
<p>Evaporated Milk is a key ingredient in Pumpkin Pie - only time I use it…</p>
<p>Thanks scalum- I don’t like pumpkin pie and have never made a pumpkin pie.</p>
<p>I seem to remember my mother baking pork chops on top of the mac and cheese as it was cooking.</p>
<p>Does this sound familiar to anyone?</p>
<p>I have a mac 'n cheese recipe that calls for cream…make it only for company! It is yummy! :)</p>
<p>NorthMinnesota, so are you going to brag or are you going to share?
We could be considered company here, you know!</p>
<p>[Low</a> fat evaporated milk](<a href=“http://www.verybestbaking.com/products/carnation/evap/default.aspx]Low”>http://www.verybestbaking.com/products/carnation/evap/default.aspx)…I use it in cream-based soups (especially clam chowder), mashed potatoes, anything that needs a creamy texture and less fat. This is not sweetened condensed milk typically used in desserts.</p>