Bergeron Household Wiki

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

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

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

Serve immediately. Makes 6 servings.