Cook’s Cor­ner

White Ched­dar Mac ’n’ Cheese

The Oneida Daily Dispatch (Oneida, NY) - - Your Daily Break -

You’ll need:

• 12 ounces el­bow mac­a­roni

• 1 (12-ounce) can evap­o­rated skim milk

• 1/2 tea­spoon dry mus­tard

• 1/4 tea­spoon ground nut­meg

What to do:

• 8 ounces sharp white ched­dar cheese, shred­ded

• salt and ground black pep­per

1. Cook mac­a­roni ac­cord­ing to pack­age di­rec­tions and drain.

2. In a large saucepan, whisk to­gether milk, dry mus­tard and nut­meg. Set pan over medium

heat and, when tiny bub­bles ap­pear around edges of pan, grad­u­ally stir in cheese.

3. Sim­mer un­til cheese melts and mix­ture is smooth, stir­ring con­stantly.

4. Fold in cooked mac­a­roni. Re­move from heat and sea­son with salt and pep­per. Serves 4.

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