Baked Macaroni And Cheese - cooking recipe

Ingredients

8 ounces elbow macaroni
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon dry mustard (original recipe calls for 1/2 t)
1/4 teaspoon ground black pepper
3 cups whole milk (or 2 c milk and 1 c cream or half-n-half)
2 tablespoons butter
2 cups sharp cheddar cheese, shredded (I use Cabot Seriously Sharp)

Preparation

Preheat oven to 375\u00b0F
Cook pasta 6 minutes & drain.
Combine cornstarch, salt, dry mustard & pepper in medium saucepan.
Stir in milk until smooth.
Add butter; stirring constantly, bring to a boil over medium-high heat & boil 1 minute. Remove from heat.
Stir in 1-3/4 cups cheese until melted. Add cooked pasta.
Pour into greased 2-quart casserole. Sprinkle with remaining cheese.
Bake uncovered 15-20 minutes or until lightly browned.