traditional mac and cheese

March 2, 2011

makes 6 servings       prep time: 15 minutes       cook time: 20 minutes        ready in: 35 minutes

3 c dry, small elbow macaroni, cooked and drained
2 T cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 12 oz. can Nestle Carnation evaporated milk (or 2% milk)
1 c water
2 T margarine
2 c shredded sharp cheddar cheese


  1. cook macaroni, drain, and then set aside.
  2. combine cornstarch (with cold water), salt, mustard and pepper in medium saucepan. stir in evaporated milk and butter. cook over medium-heat, stirring constantly, until mixture comes to a boil. boil for 1 minute. remove from heat.
  3. stir in cheese until melted. add macaroni, mix well. pour into prepared casserole dish.


i’ve never been a big fan of macaroni and cheese, even though i love anything pasta. i guess it’s all that cheese. too much is just too much. plus, whenever people serve it in public places, the cheese is usually crusted over and doesn’t look very appetizing.

anyway, i had the urge to make it. i added more pasta then the recipe called for because, again, most recipes will be saltier than i like, so to even out the amount of cheese and salt, i used more elbow grease… har har har 😀 excuse me, elbow macaroni…


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