Its that time of year. Its getting cool all over even in Arizona. Its time for some easy comfort food. This is the BEST macaroni and cheese ever. My awesome mom-in-law made it for her 5 little Ds all the time and it is one of my husbands best memories. Now it is our tradition too. You cant eat those calories all the time, but sometimes its a great treat. You can use the Condensed 2% milk and 2% cheese to cut down on the calories and dont be afraid to change up the cheese. We combine the cheddar and pepper jack lots of times. I think of my mom-in-law every time I make this and I even use the same Pyrex bowl that she used when I make it. Love and miss you mom. Mom Dooling’s Macaroni and Cheese 1-2/3 cup (8 oz) dry small macaroni cooked and drained 1 tablespoon cornstarch 1 teaspoon salt ½ teaspoon dry mustard ¼ teaspoon black pepper 1-1/2 cups (12 fluid oz can) Carnation Evaporated Milk 1 cup water 2 tablespoons butter 2 cups shredded cheddar cheese, plus ½ cup for top Preheat oven to 375 degrees. Grease a 2 quart casserole. Combine cornstarch, salt, mustard, pepper in medium saucepan. Stir in evaporated milk, water and butter. Cook over medium high heat, stirring constantly until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in 2 cups of cheese until melted. Add macaroni and mix well. Pour into casserole, top with reserved ½ cup of cheese and bake 20 – 25 minutes until cheese is melted and light brown. Sometimes I put it under the broiler for a couple of minutes to brown the top. Watch carefully if you do.
Posted on: Fri, 31 Oct 2014 18:46:43 +0000
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