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--- recipes:macncheese [2015/02/05 05:55] – created amanda
+++ recipes:macncheese [2022/01/07 17:12] (current) – amanda
@@ Line 1: / Line 1: @@
 Mac N Cheese (a combination of the Cook's Illustrated version and Tabby Rappolt's version)
-oz can evaporated milk
+  * 12 oz can evaporated milk
-oz can tomato sauce
+  * 8 oz can tomato sauce
-oz water
+  * 16 oz water
-oz pasta, elbows or shells preferred
+  * 12 oz pasta, elbows or shells preferred
- tbsp corn starch
+  * 1 tsp corn starch
- tbsp Worcestershire sauce
+  * 1-2 tsp Worcestershire sauce
-/2 tsp garlic powder
+  * 1 tsp garlic powder
-oz shredded cheese ( mix of cheddar and provolone, Swiss or Italian mix preferred)
+  * 8oz shredded cheese ( mix of cheddar and provolone, Swiss or Italian mix preferred)
-Combine 8oz 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 cok for 1 more minute stirring constantly. Remove from heat and stir I n'cheese, add water if too thick. Serve immediately. Makes 6 servings.
+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.