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nutrition facts for 8 moderate side dish servings
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1 2/3 cups (approximately 7 or 8 ounces) of small elbow macaroni
2 T cornstarch
1/2 t dry mustard
1/4 t fresh cracked black pepper
1 can (12 oz) Evaporated Milk, low fat
1 cup milk, either skim, 1% or 2%
2 T butter
2 cups sharp cheddar cheese - I like a brand called Tillamook and use the Extra sharp Special Reserve. They make cheese in several levels of quality and even the less expensive Tillamook is good. Get the best you can afford. Do not buy pre-shredded cheese. Cheese loses a lot of flavor and dries out within a few days after being shredded.
Preheat the oven to 375 F.
Boil and drain the macaroni per package directions.
Combine the cornstarch, mustard, and black pepper in a medium pot.
Measure the milk and butter. Open the can of Evaporated milk.
Shred the cheese. Measure into two bowls - one with 1 1/2 cups and the other with 1/2 cup of cheese.
Spray Pam in a 2 quart casserole dish.
What to do:
Set the burner to medium high heat. Add the evaporated milk, milk, and butter to the cornstarch mix in the pot. Stir well to incorporate. Do not leave the stove for any reason at all. Stand and Stir.When the mixture comes to a boil, continue to heat and stir for one more minute.
Lower temperature to very low and stir in 1 1/2 cups of the cheese. Stir until melted.
Add the drained macaroni to the pot and stir well. Pour the entire thing into the casserole dish. Top with the reserved 1/2 cup of cheese. Bake, uncovered, for 20-25 minutes or until the cheese melts and the top begins to slightly brown.
Serve to children everywhere so they can learn the goodness of real mac & cheese.
This is pretty similar to my recipe, but the addition of evaporated milk must make it very nicely RICH!ReplyDelete
Macaroni 'n cheese! Yes! Thank you for the bowl. I ate every morsel.ReplyDelete
It made me feel peaceful and warm.