Baked macaroni and cheese

INGREDIENTS

• ½ tsp black pepper
• 1½ tsp salt
• 1 cooking spray
• 1 lb macaroni pasta
• 3¼ cups whole milk
• ½ lb butter
• 4 tbsp cornstarch
• 12 oz cheddar cheese
• 30 oz canned stewed tomatoes

TOOLS

• 1 grater
• 1 wooden spoon
• 1 colander
• 2 saucepans
• 1 oven
• 1 bowl
• 1 whisk
• 1 baking dish

Shred the cheddar cheese with a grater.

Pour 20 cups of water into a saucepan and turn on the heat. Bring the water to a boil. Then add the macaroni pasta and half a teaspoon of salt. Cook for 8 minutes. Then remove from the heat.

Drain the cooked macaroni pasta in a colander.

Pour 3 cups of whole milk into a second saucepan and turn on the heat. Boil for 3 minutes. Then add the butter, black pepper, and the rest of the salt. Stir with a wooden spoon for 3 minutes to get a milk mixture. Then remove from the heat.

Put the remaining whole milk and cornstarch in a bowl and whisk for 2 minutes. Then transfer the contents of the bowl to the second saucepan and whisk for 2 minutes. Add 0.6 cup of the shredded cheddar cheese and whisk again for 2 minutes to get a cheese mixture. Then remove from the heat.

Transfer the drained macaroni pasta to the bowl. Add the cheese mixture and canned stewed tomatoes. Mix with a wooden spoon for 2 minutes to get a pasta mixture.

Spray a baking dish with cooking spray. Then transfer the pasta mixture to the baking dish and sprinkle with the remaining shredded cheddar cheese.

Preheat the oven to 350°F for 15 minutes.

Place the baking dish in a hot oven and bake for 45 minutes.

Turn off the heat and remove the baking dish from the oven.

It’s ready to be served !