A million boxes of Kraft Mac and Cheese are sold each day in the United States and this recipe is pretty close to the very popular boxed version.
- 1 pound Ditalini pasta #40
- 2 cups 2% milk
- 2 tablespoons butter
- 2 tablespoons cornstarch with 2 tablespoons cold water mixed together to make a slurry
- ½ teaspoon white pepper
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 2 cups shredded yellow cheddar cheese
Bring 1 gallon water to a boil in an 8 quart pot with 3 tablespoon kosher salt. Pour in pasta is mix immediately. Cook for 7-8 minutes or until pasta is cooked. Strain and set aside do not rinse. Next in a 4 quart sauce pan bring the milk and butter to a simmer and while stirring pour in the corn starch\water slurry. Season with pepper, sugar, and vinegar. Then toss in the pasta and cheese and mix well on low heat.