Macaroni and cheese

Ingredients: 4 servings

• 4 cups of elbow macaroni

• Unsalted butter

• 1 can of evaporated milk

• 3 cups of double shredded cheddar cheese

• Cherry tomatoes (small ones)

• 1 can of sweet corns

• Salt

• Garlic powder

• Optional ingredients: Fresh parsley

Step one: Add 4 cups of elbow macaroni in 2 liters of boiling water with one tablespoon of salt. Let cook for 12 to 20 min until macaroni is cooked and tender. After the macaroni is done, let drain and keep half a cup of the macaroni broth.

Step two: Mix 1 cup of the evaporated milk with half a cup of the macaroni broth in a saucepan and heat on medium-low heat.

Step three: Add 2 tablespoons of unsalted butter and 1 tablespoon of garlic powder to the milk sauce and stir until the butter melt.

Step four: Then add the macaroni together with 1 ½ of cheddar cheese mix and stir until the cheese will melt.

Step five: After the cheese melts; turn off the heat, then add 1 cup of corns, mix, and stir.

Step six: Preheat oven to 420°F; Transfer macaroni to a baking pan, spread 1 cup of cherry tomatoes, half a cup of parsley (adding parsley is optional) and 1 ½ cup of cheese on top the macaroni.

Add to oven and let cook for 7 to 20min until the top starting to look a bit golden brown.

Tips: if macaroni looks a bit dry before adding the macaroni in the oven, spread half a cup of evaporated milk over the top.

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