Mac N Cheese
Source
Ingredients
- 525g (2.25c) water
- 225g (1c) evaporated milk
- 225g (1.5c) elbow macaroni
- Salt
- 25g (4.5 T) parmesan, shredded
- 125g (1.5 c) extra sharp cheddar, shredded
- 100g (1.25 c) american cheese, shredded
- 12g (1.5 T)corn starch
- 50g (3.5 T) butter
Method
Add water, milk, mac, and large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling (should take about 8min total to cook). Remove from heat.
In a separate bowl, mix cheeses with cornstarch to coat.
Add butter to the noodles, stir.
Add cheese and cornstarch mixture to the mac. Stir to melt.
Taste for seasoning. Add salt if needed.
To garnish, top with shredded cheddar, fried breadcrumbs, and/or grated parm.
Notes
If you use another pasta type (e.g., shells), which takes longer to cook, add a little more water in the beginning
You can use any kinds of cheese. Lagerstrom’s “Italian” version uses 125g Romano, 125g Monterey Jack, and adds olive oil & black pepper.
Fried breadcrumbs are easily achieved by sauteing breadcrumps with a pinch of salt in olive oil or butter until they’re a bit browned and crunchy.