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Traditional Mac & Cheese Recipe

Photo by: Taste of Home

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Everyone loves this simple and easy dish. It is so versatile because you can use it as a side dish or add ham for a delicious meal.—Taste of Home Cooking School, Greendale, Wisconsin

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6 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
1 cup water
2 tablespoons butter
2 cups (8 ounces each) shredded sharp cheddar cheese, divided
1-2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained

Directions

Combine cornstarch, salt, mustard and pepper in a medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minutes. Remove from heat.
Stir in 1-1/2 cups cheese until melted. Add macaroni; mix well. Pour into a greased 2-qt. casserole. Top with remaining cheese. Bake at 375° for 20-25 minutes or until cheese is melted and light brown. Yield: 6 servings.

For a Main Dish: Add 1 cup chopped fully cooked ham or sliced hot dogs after milk mixture comes to a boil.
Quick Tip: In a hurry? Use Carnation Evaporated Milk in place of milk called for on boxed kits of macaroni and cheese. Your mac & cheese will taste creamier, cheesier and more like homemade.

Traditional Mac & Cheese published in Taste of Home Cooking School Collection Spring 2005, p53