Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

12 servings

　　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

　　

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.