Mac never had any special food requests. He just ate whatever I cooked and placed before him. That made meal preparation easy. If I tried a new recipe, he never had any negative comments.
Since Mac never told me what food he was craving, I would often give him two choices and he would tell me which out of the two he preferred. This particular day I remember I asked him, "Do you want Macaroni & Cheese or Potatoes?" His favorite starch was potatoes so it surprised me when he chose Macaroni & Cheese. That was good because I had a new recipe I had wanted to try. It came from inside the paper that is wrapped around a 12 oz. can of Carnation Evaporated Milk.
Usually when I prepare Macaroni & Cheese, I make a cheese sauce using all my leftover cheeses in the refrigerator (a good way to use up those bits of leftover cheeses). This recipe is a KEEPER. I see no reason instead of just cheddar cheese you could also add any leftover cheeses you might have on hand. That choice would be yours. All good cooks know that when you cook, no rule is set in "concrete." All you beginners don't be afraid to experiment and implement your own ideas.
Carnation Macaroni & Cheese
1 cup (about 7 oz.) dry small elbow macaroni, cooked and drained (I prefer large so that's what I used)
2 Tbsp. cornstarch
1 tsp. salt (I omitted since cheese is salty)
1/2 tsp. dry mustard
1/4 tsp. ground black pepper
1 (12 oz.) Carnation Evaporated Milk
1 cup water
2 Tbsp. butter or margarine
2 (16 oz.) cups shredded sharp cheddar cheese, divided
Preheat oven to 375 degress. Grease 2 quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan.
Stir in evaporated milk, water and butter.
Cook over medium-high heat, stirring constantly, until mixture comes to a boil.
Boil for 1 minute. Remove from heat. Stir in 1 and 1/2 cups cheese until melted.
Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.