A bit healthier and yummy Macaroni and Cheese 2 boxes of Quinoa elbow macaroni (cook and drain) 4 tablespoons of cornstarch 2 teaspoons of celtic sea salt 1 teaspoon of dry mustard 1/2 teaspoon of ground black pepper 2 12 oz cans evaporated milk 2 cups water 4 tablespoons real unsalted butter 4 cups shredded Queso cheese (the recipe can be cut in half) Preheat oven to 375 degrees Combine cornstarch, salt, mustard, and pepper in a medium saucepan. Stir in evaporated milk, water and butter. Cook over medium heat stirring constantly, until mixture comes to a boil. Boil for one minute. Remove from heat. Stir in 2 1/2 cups of cheese till melted. Add macaroni and mix well. Pour into casserole dish. Top with remaining cheese. Bake for 20-25 minutes or until cheese is melted. Michelle Ludwig Lucas Valerie Clark Marshall
Posted on: Sat, 10 May 2014 03:00:21 +0000
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