Macaroni & cheese
Recipe by Sharon
1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 Tbs cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 cup water
2 Tbs butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese, divided
1. PREHEAT oven to 375° F. Grease 2-quart casserole dish.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 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.BAKE for 20 to 25 minutes or until cheese is melted and light brown.
side dishes, pasta November 22, 2015 02:14
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