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We have an ongoing debate in our house on who makes the best macaroni and cheese. Glenn argues that his is the best, so I posted his Mac-N-Cheese recipe first. But, personally, I like my recipe better because it is creamier.
When Kayla was in college, she wanted to take Macaroni and Cheese to a potluck at school, and she said that it was a big hit with everyone. I remember she said that 2 other people also brought mac-n-cheese, and somebody specfically asked who made this one, and said that it was awesome. So- further proof to support my claim that my recipe is better than Glenn’s (lol); however, I will admit that his is quicker and easier to make and clean up. Officially, I think we are at a tie!
Deb’s Creamy Mac-n-Cheese
Ingredients
- 8 oz dry elbow macaoni cooked and drained
- 1 ½ Tbsp cornstarch
- 1 tsp salt
- ½ tsp dry mustard
- ¼ tsp ground black pepper
- 12 oz can of evaporated milk
- 1 cup water
- 2 Tbsp butter
- 12 oz shredded sharp cheddar cheese
Instructions
- Preheat oven to 375 degrees. Grease 2-quart casserole dish with cooking spray
- Bring 4-quarts water to a rapid boil. Add 1 tsp salt to the water. Add the dry pasta to water, and return to boil. Cook uncovered, stirring occasionally for 5-6 minutes. Drain well, set aside.
- Shred 12 oz of sharp cheddar cheese, and set aside.
- Combine 1 ½ Tbsp cornstarch, 1 tsp salt, ½ tsp dry mustard, and ¼ black pepper in a medium saucepan.
- Stir in 1 can evaporated milk, 1 cup water, and 2 Tbsp butter. Cook over medium heat, stirring constantly, until it comes to a boil. Boil for 1-2 minutes, continue to stir.
- Remove from heat, and stir in ⅔ of the shredded cheese until melted. Add cooked macaroni; mix well.
- Pour ½ of macaroni into prepared casserole dish; sprinkle with ½ of the remaining shredded cheddar cheese. Add remaining ½ of macaroni, and top with remaining shredded cheese.
- Bake 20-25 minutes at 375 or until cheese is melted and light brown on top.
Tried this recipe?Let us know how it was!
