Thursday, June 21, 2012
Caerphilly Mac and Cheese!
This is my favorite cheese for making macaroni and cheese, yum!!
1 2/3 cups dry macaroni, cooked and drained.
2 tbsp cornstarch
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 12oz can of fat free evaporated milk
1 cup water
2 tbsp butter
2 cups shredded sharp cheese.
Preheat oven to 375 degrees and grease a 2 quart casserole dish.
Combine the cornstarch, mustard and pepper in a medium saucepan and stir in the evaporated milk, water and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute. Remove from the heat and stir in 1 1/2 cups of the cheese until melted. Add the cooked macaroni and mix well. Pour in into the casserole and top with the remaining cheese. Bake it for 20-25 minutes until the cheese is melted and lightly browned.