I combined two recipes I had to make this. The one is from America’s Test Kitchen…love them! The second was from my friend D’Neil (shout out to the Hobb’s now in Texas). You can add in some chicken like I did, or leave it out and make it vegetarian. Up to you. And just use what veges you have. I like broccoli, cauliflower, carrots, and zucchini, but lots of other veges will work.
Mac and Cheese with Veges
1 (12 oz) can evaporated milk
3 3/4 cups water
3 cups elbow macaroni noodles
1 tsp cornstarch
4 cups shredded cheese (I like 2 cups monetary and 2 cups sharp cheddar)
2 boneless skinless chicken breasts cut into 1” pieces
3-4 cups veges chopped into 1” pieces
1/4 tsp nutmeg
1/8 tsp cayenne pepper
salt and pepper
Into large stock pot put all of evaporated milk, leaving out 1/4 cup, water and about 1 tsp salt. Bring to a boil over medium heat. Stirring occasionally. Add in vegetables and macaroni noodles and cook for 8-10 minutes until al dente. Do NOT overcook.
In separate medium sauté pan heat pan over medium heat, add 1 tbsp. oil and then add chicken. Season chicken with 1 tsp salt and 1/2 tsp pepper. Cook on each side until golden, but not cooked through. Add in chicken and juices in pan to noodles.
Take 1/4 cup reserved milk and add in cornstarch to mix. Add into pan with noodles, veges and chicken. Cook about 1 minute to thicken. Take off heat. Add in nutmeg, cayenne and cheeses. Stir to combine and melt cheeses. Put lid on for about 5 minutes and then serve immediately.