I'm well experienced with making mac and cheese a roux/béchamel, etc.blah, blah, blah. The results? Incredible Creaminess, "velvety", "true fabulousness" and damn good.
Mixed a cup of panko with 1/4 cup of parm and 1/2 stick of melted and broiled for 5 mins. Placed the entire mixture into a deep, large casserole dish and baked at 350 for 10 minutes, stirred, then back again in the oven for approx. Proceeded to mix and on low heat added 2 1/2 cups Cabot extra sharp white shredded cheddar and approx. Drained pasta and added 1 stick of butter, the pasta went back into the pan and then added the evaporated milk-egg mixture. FWIW- Added two cans evaporated milk, with 2 eggs, dry 1 teaspoon dry mustard, salt and 1/2 teaspoon white pepper - whisked while 1lb of Pipa Regate, boiled away until al dente.
You should try it, as I believe even old dogs can learn new culinary tricks. I disagree June because I took a chance and actually made, tasted and served the recipe to mac and cheese lovers- you did not.
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