Tangy Mac and Cheese, creamy or baked
- 4 cups elbow macaroni
- 4 cups (32 oz) extra sharp Cheddar cheese
- 24 ounces (2 12 oz cans) evaporated milk
- 1/4 cup grated Parmesan and Romano cheese blend
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. mustard powder
- 1 tsp. paprika
plus, for boiling macaroni
- 1 Tblsp. vegetable oil
- 1 tsp. salt
Bring 6 to 8 cups water to a boil, with 1 tsp. salt and 1 Tblsp. vegetable oil. Add 4 cups elbow macaroni. Stir until water is boiling again and macaroni is freely moving in water, so macaroni doesn’t stick to the bottom of the pan and burn. Cook macaroni about 7 or 8 minutes, until al dente. Thoroughly drain water off of macaroni.
For creamy mac and cheese, leave macaroni in the pot it was boiled in.
For baked mac and cheese, transfer drained macaroni into an oven-safe baking dish.
While macaroni is cooking, prepare sauce.
Combine Cheddar cheese, Parmesan and Romano cheeses, evaporated milk, salt, pepper, mustard, and paprika in a large microwave-safe bowl.
Heat cheese sauce for 3 minutes on high, then remove from microwave and stir thoroughly. Repeat these steps until all cheese is melted and blended completely with the other ingredients.
For creamy mac and cheese, pour cheese sauce over cooked and drained elbow macaroni and serve.
For baked mac and cheese, pour cheese sauce over elbow macaroni and stir to thoroughly coat the macaroni. Lightly dust the top with more shredded Cheddar cheese and a a little black pepper. Bake uncovered for 30 minutes at 350′. Optionally, place under broiler for a few minutes to brown up cheese topping. Serve after cooling for a few minutes.