My nephew has asked me to make mac and cheese for him. Looking at recipes (I've seen the genius recipe on the site), but was wondering the difference between milk (or the like) vs. evaporated milk. I've never used it before. This dish will be make-ahead, since I need to travel with it if that makes a difference. Any insight into the culinary use of evaporated milk would be appreciated. Thank you.
Tuck it into a quesadilla, spread it on pizza dough, eat it by the spoonful
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