Bless This Highly Nutritious Mac and Cheese

  • Author: Bryt



2 cups dried macaroni

1 teaspoon cornstarch

3/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard powder

1/4 teaspoon ground turmeric

1/2 teaspoon ground black pepper

1/2 teaspoon granulated sugar

1 teaspoon chicken stock

1/2 teaspoon salt

2 tablespoons unsalted butter

3/4 cup evaporated milk

1 1/2 cups grated sharp Cheddar cheese

3/4 cup grated Gouda cheese


  1. Fill a large pot with water and set it on high heat to reach a rolling boil.
  2. Stir in the macaroni and cook it as the package directs.
  3. Once cooked, drain the macaroni, cover it to keep warm, and put it aside.
  4. In a small dish, mix together the cornstarch, garlic powder, onion powder, mustard powder, turmeric, black pepper, chicken stock powder, salt, and sugar until well combined.
  5. In a medium-sized pot over medium flame, melt the butter until it’s bubbling slightly.
  6. Whisk the prepared spice and cornstarch mixture into the melted butter until fully integrated.
  7. Slowly pour the evaporated milk into the pot, stirring constantly, and let it heat through for about a minute.
  8. Gradually add in the Cheddar and Gouda cheeses, stirring continuously for about 3 minutes or until the cheese is completely melted into a smooth sauce.
  9. Introduce the drained, warm macaroni to the pot with the cheese sauce.
  10. Gently fold the macaroni into the sauce, ensuring each noodle is generously coated.
  11. Once thoroughly mixed, serve the macaroni cheese while it’s warm and gooey.