Grandma Sue's Mac and Cheese
- 3 cups macaroni
- 3 cups extra sharp cheese*
- 12 oz cans) evaporated milk
- 2 tsp salt
- 1 tsp pepper
- 1 tsp mustard powder
- 1 Tblsp vegetable oil
Large soup/sauce pan
Baking dish with at least 6 to 8 cup capacity
Bring 6 to 8 cups water, 1 tsp salt, and 1 tablespoon vegetable oil to a boil.
Add 3 cups elbow macaroni. Cook about 7 minutes, until al dente.
Drain all water off of mac and then put cooked macaroni into baking dish.
Using same soup pan, add evaporated milk, 1 tsp salt, 1 tsp pepper, 1 tsp mustard powder (1 tsp paprika is optional), and 3 cups cheese. Cook over low heat until cheese melts.
Pour melted cheese sauce over pasta and stir in. Optionally, add about 1/4 cup shredded cheddar cheese topping and or bread crumbs. Optionally, sprinkle with paprika.
Cook in 325′ oven for 30 minutes.
You may want to put it under the broiler for a few minutes to brown up the top.
Serve after cooling a few minutes.
* Substituting sharp for extra sharp cheddar leads to heaping plates of disappointment.