Description
A recipe for Macaroni and Cheese for a Crowd

Ingredients

• 1 box (16 ounces) dry, small elbow macaroni, cooked and drained
  
• 1/4 cup cornstarch
  
• 2 teaspoons salt
  
• 1/2 teaspoon ground black pepper
  
• 2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Milk
  
• 2 cups water
  
• 1/4 cup butter or margarine
  
• 3 cups (12 ounces) shredded sharp cheddar cheese
  
• 1 cup (4 ounces) shredded Monterey Jack or hot pepper Monterey Jack cheese
  
• Ground paprika (optional)

Preparation
PREHEAT oven to 375&176;F. Grease 13 x 9-inch baking dish or disposable baking pan.

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, if desired.

BAKE for 20 to 25 minutes or until bubbly.

Nutrition
Nutrition Information per serving: 320 calories; 180 calories from fat; 20 g total fat; 12 g saturated fat; 65 mg cholesterol; 700 mg sodium; 20 g carbohydrate; less than 1 g fiber; 6 g sugars; 15 g protein; 45% calcium.

Serves
Makes 12 servings

Variations
no information available