- 200g macaroni
- 40g cornflour
- 410g Carnation® Evaporated Milk
- 100g reduced fat mild cheddar cheese, grated
Cook the macaroni as per instructions.
Whilst pasta is cooking, make the Carnation® white sauce. Pour the Carnation® Evaporated Milk into a non-stick saucepan and bring to a simmer. Stir constantly. Mix the cornflour with 50ml water. Pour into the simmering Carnation® Evaporated Milk and allow to boil for 1 minute until thickened.
Combine the cooked pasta with the white sauce in the oven proof dish. Sprinkle with grated cheese and bake for 30 minutes until golden brown.
Recipe courtesy of Carnation®