Macaroni and Cheese Tip:

I love macaroni+ and cheese+!  My mother makes the best of this dish, so I decided to make it with my sister because we wanted to help my mother and learn how to do it in our homes.  My mother has a special ingredient that really works well to melt the cheese better and with less calories.  Instead of using cream and eggs (I still use a little butter), I use evaporated milk.  My mother has always used it in different dishes.  So, I told my sister that we should use it with a variety of cheeses to create the macaroni sauce:  extra sharp cheddar, monterey jack, and garlic cheese.  We used two cans of evaporated milk because we were making a big batch of macaroni.  It melted superbly.  In fact, my niece, Alex, called with a macaroni and cheese emergency.  She liked the dish we made and she tried it, but she didn't use the evaporated milk.  I gave her the same tip and told her to do it again.  She called me back later and thanked me excitedly because it came out perfectly.