I'm still on that mac and cheese quest and made Alton Brown's creamy recipe. It still did not surpass creaminess of Kraft. Just wondering what it is that evaporated milk does as I notice it is called for in many Weight Watcher's recipes.
I use FF evap milk instead of cream nearly all of the time, now. Just last night I tried it in scallion and cheddar scones- my regular recipe calls for 2 cups of full cream, and the evap milk worked just fine as a replacement.