u/GrapefruitFriendly30

I’ve never made Mac and cheese, but have to for an even tomorrow. I plan on making a Oaxaca/ crema base. I have this tub of cheese, but I read not to use pre shredded cheese would you recommend just buying it whole, or would this be good enough, since I already have it.

Also I have evaporated milk, would you advise to not use that over regular whole milk?

Usually I’m a good wing it cook, but Mac and cheese kind of has me in the dark. Lol

Edit: thanks for the responses so far! I opted to go for the “real”. Looks like I have some “personal consumption” Oaxaca! 😀