Ingredients
Ingredients
- 1 2/3 Cups Elbow Macaroni
- 2 Tbsp Cornstarch
- 1 Tsp Salt
- 1/2 Tsp Dry Mustard
- 1/4 Tsp Black Pepper
- 12 Oz Evaporated Milk
- 1 Cup Water
- 2 Tbsp Butter (or Margarine)
- 1 Cup Monterrey Jack Cheese
- 2 Cups Cheddar Cheese
Directions
Directions
- Cook and drain macaroni.
- Preheat oven to 375F.
- Grease a 2-quart casserole dish.
- Shred cheese.
- Combine cornstarch, salt, mustard and pepper in medium saucepan.
- Stir in evaporated milk, water, and butter.
- Cook over medium-heat, stirring constantly, until mixture comes to a boil.
- Boil for 1 minute and Remove from heat.
- Stir in 1 1/2 cups cheddar cheese & Monterrey Jack 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.
NOTE: Depending on amount cooked, the macaroni will absorb the moisture from your cheese sauce making it dry & not so creamy. Making just before you eat is best.
Ingredients
Ingredients
- 1 2/3 Cups Elbow Macaroni
- 2 Tbsp Cornstarch
- 1 Tsp Salt
- 1/2 Tsp Dry Mustard
- 1/4 Tsp Black Pepper
- 12 Oz Evaporated Milk
- 1 Cup Water
- 2 Tbsp Butter (or Margarine)
- 1 Cup Monterrey Jack Cheese
- 2 Cups Cheddar Cheese
