I’m a big fan of lots of food, but in my opinion, few things are better than pasta and cheese in the same dish. Our church does a weekly potluck dinner, so finding something to take that would satisfy many people without breaking my budget has been a challenge I’ve worked hard to conquer. One day, in my search for such a recipe, I came across this amazing homemade macaroni and cheese recipe.
I kind of have a complex about making homemade macaroni and cheese for other people because it’s the first dish I made my husband when we were dating. And he hated it. It’s actually a really humorous story, but that’s for another time. The moral of the story is, I’ve learned that not everybody likes every kind of mac and cheese like I do.
That’s why I’m happy to share this recipe with you. It’s something my husband will eat, and every single time I make it for our church potluck, I have people hunt me down and ask me for the recipe. I’m pretty sure you’ll enjoy it, too, if you’re into this sort of a thing.
1 2/3 cups dry, small elbow macaroni, 1 (12 oz) can evaporated milk
cooked and drained 1 cup water
2 tablespoons cornstarch 2 tablespoons butter or margarine
1 teaspoon salt 2 cups shredded cheddar cheese,
1/2 teaspoon dry mustard divided
1/4 teaspoon ground black pepper
1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2. 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. Remove from heat. Stir in 1 1/2 cups cheese (I’ve been known to add up to an additional cup of cheese at this point) until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 20 to 25 minutes or until cheese is melted and slightly brown.