KEY INGREDIENTS
INGREDIENTS
- ●1 box (16 ounces) dry, small elbow macaroni, cooked and drained
- ●1/4 cup cornstarch
- ●2 teaspoons salt
- ●1/2 teaspoon ground black pepper
- ●2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
- ●2 cups water
- ●1/4 cup (1/2 stick) butter or margarine
- ●3 cups (12 ounces) shredded sharp cheddar cheese
- ●1 cup (4 ounces) shredded Monterey Jack or hot pepper Monterey Jack cheese
- ●Paprika
MAKE IT
Step 1
Preheat oven to 375° F. Grease 13 x 9-inch baking dish or disposable baking pan.
Step 2
Combine cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.
Step 3
Bake for 20 to 25 minutes or until bubbly.
