This is an old revision of the document!
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)
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.