Tuesday, October 14, 2008

Baked macaroni & cheese

2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
2 tablespoons butter
3 cups shredded cheddar cheese, divided
8 oz. elbow macaroni, cooked 6 minutes and drained

In medium saucepan, combine cornstarch, salt, pepper and dry mustard; whisk in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute.

Remove from heat. Reserve 1/2 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with reserved cheese.

Bake uncovered in 375-degree oven 25 minutes or until hot and bubbly.
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