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Baked Macaroni And Cheese

Prep
Cook
Serves 8people
Ingredients
1
lb Elbow Macaroni
2
can (12 oz) 2% Low-Fat Evaporated Milk
3/4
tsp Dry Mustard
1/2
tsp Garlic Powder
1
pinch Cayenne Pepper
1
tbsp Cornstarch
12
oz (3 cup) Light Cheddar Cheese, shredded
1
cup Panko Bread Crumbs, toasted
1
tbsp Unsalted Butter, melted
Salt and Pepper
Directions
Toasting Panko Bread Crumbs
1.
When toasting panko, you have two options: the stove-top or the over. To toast panko on the stove-top, place it in a 12-inch nonstick skillet and toast it over medium-high heat, stirring often, until well browned, 5 to 10 minutes. To toast panko in the over, spread it over a rimmed baking sheet and bake in 475˚F / 245˚C oven until well browned, 7 to 10 minutes.
Macaroni and Cheese
1.
Position an oven rack in the center of the oven and preheat the oven to 350˚F / 175˚C.
2.
Bring 4 quarts water to boil in a large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain macaroni (don't rinse); set aside.
3.
Combine evaporated milk, mustard, garlic powder, 1 teaspoon salt, and cayenne in now-empty pot and bring to simmer. Combine 1/2 cup reserved pasta water and cornstarch, then whisk into pot. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes. Off heat, whisk in cheddar, one handful at a time, until melted. Stir in cooked macaroni and add remaining 1/3 cup pasta water as needed to adjust consistency; sauce should be slightly soupy.
4.
Transfer mixture to 13x9-inch baking dish. Toss toasted panko with melted butter in a bowl, season with salt and pepper to taste, and sprinkle over top. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.

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