Photo by Chelsea Kyle, Food Styling by Kat Boytsova
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.
Recipe information
Total Time
45 minutes
Yield
12 servings
Ingredients
1 box (16 oz.) dry, small elbow macaroni, cooked and drained
1/4 cup cornstarch
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
2 cups water
1/4 cup butter or margarine
3 cups (12 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
1 pinch paprika
Preparation
Step 1
Preheat oven to 375°F. Grease 13x9-inch baking dish or disposable baking pan.
Step 2
Combine cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.
Step 3
Bake for 20 to 25 minutes or until bubbly.
Step 4
This recipe is made available as a courtesy by VeryBestBaking.com, a property of NESTLÉ USA.
Recipe notes
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