Macaroni & Cheese

By MaryGladys

Ingredients

• 1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
• 2 Tbs cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp ground black pepper
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 cup water
• 2 Tbs butter or margarine
• 2 cups (8 oz.) shredded sharp cheddar cheese, divided

Details

Servings 1

Preparation

Step 1

Preheat oven to 375° F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in 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 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake for 20 to 25 minutes or until cheese is melted and light brown.