Ah Mac n cheese. The ultimate comfort food. And a southern holiday staple I found out last Thanksgiving. Cheesy, gooey goodness covered pasta. Brings back memories of childhood. In a cold night, nothing feels more like home than macaroni and cheese. This version is slightly more grown up, but still a family favorite.
1 lb. bag of elbow noodles
2 cups of milk
1/4 cup corn starch
Dash of paprika
Dash of cinnamon
Handful of Italian shredded cheese blend
2 handfuls of Colby/Monterey Jack cheese blend
Garlic and Herb bread crumbs
Preheat oven to 350 degrees. Spray muffin pan with non-stick butter. Boil macaroni noodles until al dente. Drain; set aside.
In a saucepan on medium heat, mix milk and seasonings. Mix corn starch with enough hot water to make a liquid paste. Mix with milk mixture. Be careful to not let the milk scald, so keep heat on medium and stir frequently. The corn starch will help thicken up the sauce. Add in the cheese, reduce to low and let simmer until all ingredients have blender well. For cheesier sauce, just add more cheese!!
Slide a knife around the edges to loosen, gently remove from pan and serve!