This is my go-to recipe and we call it Braden’s Mac and Cheese. When my kids were younger we asked for dinner suggestion and occasionally asked them to prepare a meal. This is the meal my son came up with. A creamy Mac & Cheese served with Chicken Fingers and Broccoli.
I have made it more times than I can count in small or large batches. It is a crowd pleaser and I always get asked for the recipe. A simple one pot meal. Take a look!
Ingredients
- 1 2/3 cups dry macaroni cooked and drained
- 2 Tbsp cornstarch
- 1 Tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp ground pepper
- 1 (12 oz) can evaporated milk
- 1 cup water
- 2 Tbsp butter
- 2 cups shredded sharp cheddar cheese (set aside 1/2 cup for top)
Instructions:
Preheat oven to 375F. Grease a 2 quart casserole dish.
Combine cornstarch, salt, mustard and pepper in a medium 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 the heat and add 1 1/2 cups of cheese until melted.
Add macaroni and mix well. Pour into prepared casserole dish.
Top with remaining 1/2 cup cheese. Bake for 20-25 minutes or until cheese is melted and lightly browned.
