And I mean…EVER.
It has been my life’s mission the past few months to come up with the BEST macaroni ever, mostly because I like eating at McAllister’s down here in Texas and they have a fantastic mac-and-cheese recipe. Well, I think I’ve finally done it. Try it yourselves and see what you think!
- 2-3 cups al dente elbow macaroni
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1 can evaporated milk (I use Carnation)
- 1 cup water
- 2 tablespoons butter or margarine
- 2 cups shredded cheese (I personally prefer medium cheddar, but sharp works too)
- Cook the pasta the least amount of time it says on the package (usually 6ish minutes). Drain, set aside.
- Preheat oven to 375° F. Grease 2-quart casserole dish.
- Combine cornstarch, salt, mustard and pepper in medium saucepan.
- Stire 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 1½ cups cheese until melted. (It is important to leave this till the end and AFTER you take off the heat, else it gets that congealed hardness that’s so gross). 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.
I’ve baked it, but I’ve also left it unbaked and just eaten the macaroni with the cheese sauce. I think it’s just as good either way.
Let me know what you think! This is a variation of the Nestle Mac-and-Cheese recipe, but I have no idea why they’d think putting dry macaroni in a baked dish recipe is a good idea. So I ignore that part lol.