Macaroni And Cheese - cooking recipe

Ingredients

1 lb. elbow macaroni
2 (15 oz.) cans evaporated milk and 2 cans water
2 lb. shredded Colby or Cheddar cheese
1 stick butter
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. dry mustard
3 Tbsp. cornstarch
1/2 c. cold water

Preparation

Cook elbow macaroni according to package directions and drain well.
Place macaroni into a greased baking dish (I use my roasting pan).
Next, in large saucepan, place canned milk.
Fill each can with cold water and add this to pan.
Add butter, salt, pepper, garlic powder and dry mustard.
Cook over medium heat until hot and add cheese.
Stir until all the cheese is melted. Mix cornstarch into 1/2 cup cold water until dissolved.
Slowly pour this into cheese sauce and stir until slightly thickened. Remove from heat and pour over macaroni.
Bake at 350\u00b0 for 45 to 60 minutes or until thick and golden brown on top.