"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tessa’s Mac & Cheese Recipe

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This recipe for Tessa’s Mac & Cheese, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcea Galindo
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 cups elbow macaroni, cooked and drained
2 Tbl. cornstarch
1 tsp. salt
½ tsp. dry mustard
¼ tsp. ground black pepper
1 12 oz. can evaporated milk
1 cup water
2 Tbl. Butter
2 cups shredded cheddar cheese, divided

Directions:
Directions:
Preheat oven to 375. Grease 2-quart casserole dish (Pampered Chef’s deep-dish pie plate is perfect and you don’t need to grease it). Combine cornstarch, salt, mustard, & pepper in medium saucepan. Stir in milk, water & butter. Cook over med-high heat, stirring constantly, until mixture comes to a boil. Boil 1 min. Remove from heat. Stir in 1 ½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20-25 minutes until cheese is melted and light brown.

Personal Notes:
Personal Notes:
If Tessa could eat only one food, it would be this (and homemade beats out Kraft every time!).

 

 

 

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