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Nutritional yeast can thicken it up and even give it a cheesy flavor without using cheese (really, try mixing just the pasta w/ a little yeast and butter--tastes like mac and cheese). But, I've actually never heard of using cornstarch in m&c. When I do it the old fashioned way, I beat an egg w/ 2 cups of milk (2 qt. casserole size) to make it like a souffle.

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17y ago

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