Mac and Cheese for a Crowd
24 ounces elbow macaroni (or other tubular pasta) cooked and drained
1/3 cup cornstarch
3 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 cans (12 fl. oz. each) evaporated milk
3 cups water
6 tablespoons butter
4 cups medium cheddar, shredded
2 cup shredded Monterey Jack, shredded
A pinch paprika
Preheat oven to 375F. Butter an 11x15” or 5-quart baking
dish. Combine cornstarch, salt and pepper in large saucepan. Stir in milk,
water and butter. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil for about a minute. Remove from heat. Stir in cheeses
until melted. Place macaroni into prepared dish. Pour cheese sauce over
macaroni; toss to coat. (At this point I sometimes top the macaroni with bread
crumbs.) Sprinkle with paprika. Bake for 20 to 25 minutes or until bubbly and
golden. Makes about 16 servings.
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