SC - OT:OOP:Macaroni and Cheese

[WyteRayven at aol.com]

I buy Kingsford's brand corn starch, and use the recipe for the Classic White 
Sauce (medium white sauce) that is on the side. It is as follows:

1. Mix 1 Tbsp Cornstarch and 1 cup milk until smooth.

2. Add 2 Tbsp margarine 1 / 4 tsp salt and 1 / 8 tsp pepper.

3. Stirring constantly, bring to boil over medium heat; boil 1 minute. Makes 
1 cup.

I generally just add cheese in the amount to taste....usually more than most 
people. My mom made it with melted cheese on top, and I have to admit that I 
have never tried it. When I make mac and cheese it tends to be just for me 
and as a "comfort" kind of meal.....so in that frame of  mind I haven't had 
the patience to put it in the oven I just mix the macaroni with the sauce,  
and dish it up.

I would guess that you would just pour it into a casserole dish and cover the 
top with cheese and stick it under the broiler until the cheese was nice and 
toasty....but I suspect that you have tried that without very good results?

Hope this helps. :)

Ilia


In a message dated 1/29/01 8:56:02 PM Eastern Standard Time, alm4 at cornell.edu 
writes:

> What I am looking for is either advice, or a recipe
>  that uses corn starch instead of flour and what proportion of cheese, milk
>  etc, or if people have recipes for white sauces using corn starch pass them
>  along too.