Mac N Cheese (a combination of the Cook's Illustrated version and Tabby Rappolt's version)

• 12 oz can evaporated milk
• 8 oz can tomato sauce
• 16 oz water
• 12 oz pasta, elbows or shells preferred
• 1 tsp corn starch
• 1-2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 8oz shredded cheese ( mix of cheddar and provolone, Swiss or Italian mix preferred)

Combine 8 oz of the evaporated milk with the tomato sauce and water in a deep sauce pan and add pasta. Boil on medium high for 8-10 minutes until pasta is tender, stirring frequently. Mix together remaining milk, cornstarch, Worcestershire sauce and garlic powder. Add to pasta mix and cook for 1 more minute stirring constantly. Remove from heat and stir in cheese, add water if too thick. Serve immediately. Makes 6 servings.