By Pia Schiavo-Campo
Pia's Mac Minute from piascampo on Vimeo.
I inherited this recipe from my mother around the time I decided I enjoyed cooking (about 8 years ago). Over the years, we've perfected the cooking time and the cheese to liquid ratio. People literally BEG me to make this mac and cheese for events and potlucks and it's always a big hit. Easy to make and delicious, it's a great base for adding additional wonderful ingredients, like gourmet cheeses, spinach, ham or anything else your creative spirit can dream up. Happy cooking, and don't forget to share!!
2 cups macaroni pasta cooked al dente
1 can evaporated milk
1 cup regular milk
1 cup of water
1 tablespoon cornstarch
2 tablespoons of butter
1 tablespoon of salt
pepper to taste
3 cups of your favorite cheeses (Cheddar, Mozzarella and Parmesan work well)
paprika for color
Preheat oven to 375.
In a large pot melt butter over medium heat and stir in cornstarch, salt and pepper. Slowly stir in evaporated milk, regular milk and water. Cook over medium heat, stirring constantly until it comes to a boil and thickens slightly. Remove from heat and stir in the cheeses (saving some to sprinkle on top). Add the macaroni and a few dashes of paprika to the cheese mixture and blend well. Pour into a buttered casserole dish and top with the remaining cheese. Bake for 25-30 minutes and golden brown. EAT!!