Tuesday, May 17, 2011
Mac And Cheese
by Nestle Carnation
1 2/3 cups dry, small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 (12 fluid ounce) can Evaporated Milk
1 cup water
2 tablespoons butter or margarine
2 cups shredded sharp Cheddar cheese, divided
1.Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2.Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3.Bake for 20 to 25 minutes or until cheese is melted and light brown.