During my recipe testing I tried various methods of liquid. From whole milk, heavy cream, and evaporated milk. At the end of the day my family and I preferred the heavy cream. It yielded the creamiest macaroni and cheese. Some will argue that if you don’t use evaporated milk the cheese will clump and coagulate. Yes—that will happen to an extent using the heavy cream; however, we preferred the creaminess. We found with the evaporated milk it left a little bit of a tangy after taste that we didn’t prefer.