Macaroni & Cheese for a Crowd
A creamy, cheesy baked macaroni and cheese casserole made with two types of cheese, evaporated milk, and a golden paprika topping. Perfect for feeding a large group.
8 servings
45 min
Ingredients
- •1 box elbow macaroni
- •¼ cup cornstarch
- •2 teaspoons salt
- •½ teaspoon ground black pepper
- •2 cans evaporated milk
- •2 cups water
- •¼ cup butter
- •3 cups sharp cheddar cheese
- •1 cup Monterey Jack cheese
- •1 pinch paprika
Cooking Instructions
- 1.
Preheat oven to 375°F. Grease 13x9-inch baking dish or disposable baking pan.
5 min
- 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.
15 min
- 3.
Bake for 20 to 25 minutes or until bubbly.
25 min
- 4.
This recipe is made available as a courtesy by VeryBestBaking.com, a property of NESTLÉ USA.
