We tried this recipe from Food Network, which calls for only American cheese rather than creamier cheeses: http://www.foodnetwork.com/recipes/chef-joes-baked-macaroni-and-cheese-recipe-1915004?soc=itksocialshareSMS%7Cios%7Cp Our modifications: first, given the size of the 9×12″ casserole dish, the amount of elbow macaroni seemed off. So instead of cooking ½ lb (2 cups) macaroni, we made the full 1 lb box. In retrospect, this probably was a mistake; the end result was a drier macaroni with some cheese. Second, we had only 1.5 cups (12 oz) evaporated milk, so we substituted the remaining ½ cup with slightly less than ½ cup 1% milk mixed with 1 tsp cornstarch. Third, for the bechamel sauce, we reduced the cayenne to ¼ tsp. We also omitted any added salt throughout the recipe, and the end result was not undersalted. Finally, for the breadcrumb crust, we reduced the amount of parmesan cheese to 1/8 cup (2 Tbsp) and lightly seasoned with black pepper. (Jan. 2019)
Note: We found the topping distracted from the mac and cheese. We will omit the topping in the futute.
Cooking Adventures 