Traditional Macaroni & Cheese

By cheeserohan

Ingredients

• 1 2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
• 2 Tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 can (12 ounces) evaporated milk
• 1 cup water
• 2 Tablespoons butter or margarine
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Preparation

Step 1

Preheat oven to 375F. Grease 2 quart casserole dish. Combine cornstarch, salt, mustard, and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake for 20 to 25 minutes, or until cheese is melted and light brown.