Cooking Instructions
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Step 1
Boil the
Chicken Stock (960 mL)
,
Water (480 mL)
, and
Salt (10 g)
together and cook the
Elbow Macaroni (960 mL)
in it until al dente. Drain and drizzle with a little
Olive Oil (as needed)
to keep it from sticking together.
Step 2
Heat
Whole Milk (720 mL)
over the stove until warm. Remove half a cup of the milk from the pot, and mix it together with the
Corn Starch (25 g)
until the cornstarch is completely dissolved.
Step 3
Pour the milk/corn starch mixture back into the saucepan with the
Salt (15 g)
and continue to cook until the mixture thickens. Stir every half minute or so. Don't over-thicken.
Step 4
As soon as the mixture has thickened, add the
Cheddar Cheese (240 g)
,
Gruyère Cheese (120 g)
, and
Pepper Jack Cheese (115 g)
and stir together. Remove from heat and continue to stir until all the cheese has melted.
Step 5
Mix the cooked pasta and cheese sauce together in a large bowl.
Step 6
Crush about half of the
Pepperidge Farm® Goldfish Crackers (80 g)
and leave the other half whole. Sprinkle remaining whole goldfish on top of the mac 'n cheese.
Step 7
Serve immediately and enjoy!
