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Mac & Cheese

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My homemade mac and cheese was found searching dozens of websites. Once I found the one I liked, I perfected it to my kids' tastes. I think it's awesome. The key ingredient, in my opinion, is the dry mustard. I wish I knew where the original recipe came from so I could give credit.

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Ingredients

  • 1 LB box elbow macaroni, uncooked
  • 1/4 C cornstarch
  • 2 tsp salt
  • 1 1/2 tsp dry mustard
  • 1/2 tsp black pepper
  • 2 1/2 - 12oz. cans of evaporated milk
  • 2 1/3 C water
  • 1/4 to 1/2 C unsalted butter (depends on how creamy you like it)
  • 5 C shredded sharp cheddar cheese (divided into 4C and 1C)
  • Topping
  • 1/4 C unsalted butter
  • 1/2 C bread crumbs

Details

Servings 12
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

1.Preheat oven to 375 degrees
2.Prepare a 9x15 casserole dish.
3.Cook macaroni according to box.
4.Combine cornstarch, salt, dry mustard and pepper in a medium saucepan. 5.Stir in evaporated milk and water.
6.Add butter.
7.Stir constantly over medium heat until mixture boils.
8.Boil for 1 minute continuing to stir. Remove from heat.
9.Stir in 4 cups cheese and stir until melted.
10.Add macaroni and mix well. (At this point you may need to switch to a larger pot.)
11.Pour into casserole dish.
12.Top with 1 cup cheese.

13.For topping, melt butter in a microwave safe dish then add bread crumbs and mix together with a fork. Consistency will be more dry than moist.
Sprinkle over top of cheese to lightly cover entire top.

14.Bake, uncovered, for 40-45 minutes until bubbly and brown.

Serve with stewed tomatoes.

Makes about 12-14 servings. (Or about 8 servings in my house.)

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