Monday, September 24, 2007

Homemade Mac and Cheese

1 and 2/3 cups dry elbow noodles cooked and drained
2 Tablespn cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1 can evaporated milk
1 cup water
2 Tablespn butter
2 cups shredded sharp cheddar cheese

Preheat oven to 375, Grease a 2qt casserole dishCombine cornstarch, salt and pepper in medium saucepan. Stir in evap. milk, water and butter. Cook over medium heat. stirring constantly, until mixture comes to boil. Boil for 1 min Remove from heat Stir in 1.5 cups cheese until melted. Add macaroni, mix well. Pour into casserole dish. Top with remaining cheese.Bake for 20-25 mins

1 comment:

Anonymous said...

Another way to add a thickening ingredient is to melt the butter and add 2 Tablespoons of flour before adding everything else instead of the cornstarch.