A twist (pun intended) on a classic recipe, this version of Mac & Cheese uses corkscrew macaroni instead of the regular elbow variety. The ridges and extra tubing of the macaroni are just perfect for catching all the gooey cheese, making each spoonful warm, creamy and full of savory flavor. It doesn’t take long to prep, and using the quantities below, will make almost three quarts.
This recipe also has a vegan counterpart, which in our family is a consideration. And it can be made while this version is in the oven!
And while we’re talking about corkscrews, don’t forget the wine. A nice table red would pair nicely with either and/or both of the dishes!
16 oz corkscrew macaroni
8 oz cheddar cheese
8 oz colbyjack cheese
2 tablespoons oregano
1 teaspoon cracked black pepper
1 teaspoon garlic powder
10 oz (1 small can) evaporated milk
Preheat oven to 350 degrees (gas mark 4 for those across the pond.)
Cook the corkscrew macaroni according to the directions on the box. A few helpful hints: add a few dashes of salt to the water, and drip a few drops of olive oil into the water. The salt will add a bit of flavor and help soften the noodles; the olive oil will break the surface tension of the water which in turn will help keep the foaming down.
As the macaroni is cooking, shred the cheddar and colbyjack cheese. Spread the cheese out on a paper towel or cutting board and then season with the oregano, black pepper, and garlic powder.
Once the macaroni is fully cooked, drain using a colander.
Using a 3 quart casserole dish, layer the ingredients thusly: noodles, cheese, noodles, cheese, noodles, and lastly – cheese. Now pour the evaporated milk over the top of the mac n cheese. No need to mix it in, the liquid will seep into the nooks and crannies all on its own.
Bake in the preheated oven for 30 minutes.
While you wait, stir-fry some broccoli, steam some collards, or send out for pizza.
Just kidding on that last one.