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Epicurious

Macaroni & Cheese for a Crowd

Image may contain Macaroni Food and Pasta
Photo by Chelsea Kyle, Food Styling by Kat Boytsova

Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.

Recipe information

  • Total Time

    45 minutes

  • Yield

    12 servings

Ingredients

1

box (16 oz.) dry, small elbow macaroni, cooked and drained

1

/4 cup cornstarch

2

teaspoons salt

1

/2 teaspoon ground black pepper

2

cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

2

cups water

1

/4 cup butter or margarine

3

cups (12 oz.) shredded sharp cheddar cheese

1

cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese

1

pinch paprika

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Grease 13x9-inch baking dish or disposable baking pan.

    Step 2

    Combine cornstarch, salt and pepper in large 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 heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.

    Step 3

    Bake for 20 to 25 minutes or until bubbly.

  2. Step 4

    This recipe is made available as a courtesy by VeryBestBaking.com, a property of NESTLÉ USA.

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