Do you know people so sophisticated they won’t admit to loving macaroni and cheese? I do. They are missing something very good. This is quicker than what you get in a package and a lot better. To make a more authentic brown and bubbly macaroni and cheese, run the dish under the broiler after cooking.
Yield : Serves 1 as a main course, 2 as a side dish
Ingredients
- ¾ cup milk
- 1 tablespoon cornstarch
- ½ cup grated Cheddar cheese (about 1½ ounces)
- ½ teaspoon kosher salt
- 1 teaspoon unsalted butter
- Freshly ground black pepper
- 1 cup cooked macaroni (about 1/3 cup dry)
Directions
1. Combine milk and cornstarch in a 4-cup glass measure. Heat, uncovered, at 100% for 3 minutes.
2. Whisk in cheese, salt, butter, and pepper. Fold in cooked macaroni and pour mixture into a large soup bowl or serving dish. Cook, uncovered, at 100% for 3 minutes.
3. Remove from oven. Serve hot.
Notes
To serve 2 as a main course: Combine 1 cup milk and 2 tablespoons cornstarch in a 1-quart soufflé dish and cook for 3 minutes. Add ¾ cup cheese, 1½ teaspoons salt, 1 teaspoon butter, pepper, and 2½ cups cooked macaroni. Cook, uncovered, at 100% for 4 minutes.
To serve 4 as a main course: Combine 2 cups milk and 3 tablespoons cornstarch in a 10” × 8” dish and cook for 4 minutes. Add 1½ cups cheese, 2½ teaspoons salt, pepper, and 2 tablespoons butter. Fold in 5 cups cooked macaroni. Cook, uncovered, at 100% for 4 minutes 30 seconds.
This dish may be frozen. Line the cooking dish with 2 layers of microwave plastic wrap; cook as instructed. Fold plastic over cooked macaroni and cheese. Let cool, then freeze. To defrost, heat at 100% for 3 minutes. Unwrap, replace in cooking dish, and broil until bubbly.
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