Do I have to use Velveeta? I am trying to avoid making a trip to the store. I found a recipe that looks good & no Velveeta, but it calls for evaporated milk! I don't have any! I am looking for a creamy recipe. Something that will heat up well tomorrow and still be moist. I know...my Mom says Velveeta is the answer! LOL! Any help would be great! Thanks!

By Eve on Monday, April 8, 2002 - 01:18 pm:

Oh, forgot to add that I would like to use Whole Wheat pasta, so I think the creamier texture would taste better!

By Dana on Monday, April 8, 2002 - 09:52 pm:

Eve, I use plain old american cheese and evaporated milk. You can't go wrong, it is very very creamy. I hate velveeta!

I never measure, but I boil pasta just under done.

Then I layer, pasta, broken slices of american cheese, then pieces of butter all over, then pour on can milk until it runs underneath cheese (1/4 cup or less?????) Then I do the pasta again and so on. I top w/ several full slices of cheese to cover top completely. Then I poor more can milk (I use almost an entire can in one 3 qt dish...so pasta can not be over cooked to work properly). Put in oven and back at 350 probably until it bubbles w/ thick creamy bubbles. I guess I use about 5-8 slices of cheese.

By Dana on Monday, April 8, 2002 - 09:54 pm:

Oh, one more thing, my MIL uses real chedder cheese, and it looks really yummy while she stirs it on the stove top, but it is all oily and clumpy after she puts it in the serving bowl, so I avoid "real" cheese completely.

By Eve on Tuesday, April 9, 2002 - 01:31 pm:

Thanks, Dana. I'll give the evaporated milk a try! It sounds good.