Super Cheesy Mac & Cheese
- 2 cups elbow macaroni
- 1 can (12 ounces) evaporated milk
- 3/4 cup milk or half and half
- 1/4 teaspoon dry mustard
- 2 teaspoons cornstarch
- 8 ounces cheddar cheese, grated
- kosher salt
- cayenne pepper or chili powder (optional)
Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until it is al dente. If your pasta is done before the cheese sauce is ready, drain the pasta and leave it in the colander while the sauce finishes.
Mix the cornstarch with 1/4 cup of the milk or half and half in a small bowl until dissolved and set aside.
Meanwhile, whisk together the evaporated milk, the remaining 1/2 cup milk or half and half, and dry mustard in a pot or dutch oven and bring to a boil. Reduce the heat slightly and whisk in the cornstarch mixture. Continue to simmer, whisking often, until the sauce thickens and is smooth, approximately 3 to 5 minutes.
Once the sauce has thickened, turn off the heat and add the grated cheese. Stir until the cheese is completely melted and the sauce is smooth. Stir in the pasta, taste for seasoning, and add kosher salt as desired.
Let the macaroni and cheese sit for about 5 minutes before serving, garnished with a very light sprinkle of cayenne pepper or chili powder.
8 ounces shells medium shells
¼ cup butter
¼ cup flour
½ teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese (8 ounces)
sliced green onions (optional)
Step 1: Cook shells according to package directions.
Step 2: Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in the cheese until melted. Remove from heat.
Step 3: Drain shells and add them to the cheese sauce. Stir to coat. Top with green onions for serving if desired.
(Makes 4 Servings)