recipes:macncheese
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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)
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.
recipes/macncheese.1641604285.txt.gz · Last modified: 2022/01/07 17:11 by amanda