APRIL FOOLS! Mac n’ Cheese will continue to be a guilty indulgence! YUM….

Ingredients: (Serves 6-8)

½ lb. elbow macaroni (actually, any will do)
1 (14.5 oz.) can diced tomato
1 (15.5 oz.) canned corn, drained
4 tablespoons butter
4 tablespoons flour
3 cups whole milk
2 cups sharp cheddar, grated
kosher salt

For Sauce

1 cup italian style breadcrumbs
4 tablespoons butter, melted
1 cup grated parmesan or romano cheese


Preheat oven to 400 F.

Bring 6 quarts of water to a rolling boil in the IMUSA Evolution Caldero and add salt to taste. Add macaroni and stir gently allowing it boil for about 7 minutes until “al dente”.

Remove from heat and drain well and place in an extra large bowl. Add diced tomatoes and corn and mix with a rubber spatula. Set aside.

For béchamel sauce, start by making a thickening agent also known as “roux” in the IMUSA Evolution Caldero by melting the butter under medium heat and whisk in flour.

Keep whisking under medium heat until roux is browned, about 5-6 minutes.

Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, about 10-12 minutes.

Remove from heat and add cheddar cheese. Gently mix with a rubber spatula until completely melted and combined.

Pour cheese sauce inside the bowl with the macaroni and mix. Pour back inside the IMUSA Evolution Caldero.

Make topping by combining all of the ingredients and spread it evenly on top of macaroni & cheese.

Bake 15 minutes with lid on and another 10 minutes with lid off until topping is golden brown. Allow to cool for 5 minutes and serve.

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