Yummy!! Who doesn't love cozying up to a delicious bowl of gooey, cheesy, heaven on a cold night!? That was exactly my plan when I came up with this scrumptious recipe. Your friends and loved ones will come begging for you to make this over and over again! You will never make mac n' cheese from a box ever again! (and it takes the same amount of time!) The truffle in this dish gives it a hint of earthy flavor, but if you are a mac n' cheese purest, by all means, simply leave it out!
Mac n’ Cheese
What you’ll need:
1 lb. (1 box) Macaroni (or elbows, twists or shells, whatever is your favorite)
4 tbsp. Corn Starch
2 tsp. Salt (kosher salt if you have it)
1/2 tsp. fresh cracked Black Pepper
2 cans (24 oz. total) Evaporated Milk
2 cups Water
4 Tbsp. Butter
4 cups Cheddar Cheese, grated (A block of cheese grated, works better than pre-shredded (they put wax in the pre-shredded so it doesn’t stick together)) (and get sharp if you want a more pungent flavor and mild if you want simpler)
A little sprinkling of Parmesan Cheese
Options (use one of these or skip them):
A dash of Paprika
A dash of Mustard powder
A heaping teaspoon of Truffle Cream (if you have the timing and money to buy a real truffle (they will run you about $80 for a small one and are only available in October) then by all means shave it on top for an amazing treat, but for the rest of us, I recommend you buy the budget friendlier cream, oils and butters.) This is the cream I like:
What you’ll do:
Preheat the oven to 375 degrees. Grease individual ramekins or a 9 X 12 baking dish. I like the ramekins if I'm making it a side dish; it makes it really easy to serve.
In a large pot cook the pasta to the packages instructions. You want it to be a little al dente (chewy) cause it will cook more in the cheese sauce.
While the pasta is cooking, combine cornstarch, salt and pepper in a medium saucepan. Stir in the milk, butter and the water.
When the pasta is al dente, Drain in a colander.