Four Foods on Friday #50

Four Foods on Friday time again! This time I'm sharing the recipe for my favourite non-boxed macaroni and cheese.

Photo Credit: Very Best Baking
#1. Pasta. How do you tell when it’s done? Do you cook on medium or high?
I just bite into it. If it's too chewy, the pasta keeps cooking. I always seem to burn my tongue, though, so if my boyfriend's around, my preferred method is to ask him to check it. I swear his mouth is invincible.

#2. Deep frying. What kind of oil do you use?
Vegetable oil, all the way.

#3. Grilling. Do you grill on foil or directly on the grill?
I always grill fish on foil -- it falls apart too easily. Meat and veggies typically go right on the grill.

#4. Share a recipe that involves cooking something two different ways. Example, for lasagna you might fry the meat and bake the whole dish.
Well, this might be more than two ways, but when I think of something that's made on the stove top and then baked in the oven, my mind goes right to my favourite mac and cheese recipe.

It's adapted from a recipe on Very Best Baking.

Traditional Macaroni & Cheese
6 servings

Ingredients:
* 1 2/3 cups dry elbow macaroni, cooked and drained
* 2 tablespoons cornstarch
* 1 teaspoon kosher salt
* 1/2 teaspoon dry mustard
* 1 can (12 fl. oz.) Evaporated Milk
* 1 cup water
* 2 tablespoons butter or margarine
* 2 cups (8 oz.) shredded cheddar cheese, divided
* Ground black pepper to taste
*Seasoned bread crumbs

Directions:
Preheat oven to 375° F. Grease a 9"x9" casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter (or margarine). Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with enough bread crumbs to lightly cover the macaroni, and sprinkly remaining cheese on top.

Bake for 20 to 25 minutes or until cheese is melted and light brown.