Better Baked Mac & Cheese - cooking recipe

Ingredients

salt (for pasta water)
2 kg elbow macaroni
6 cups whole milk, divided
1/2 teaspoon pepper
1/2 tablespoon dried parsley
1 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon butter
1/4 cup cornstarch
1 kg shredded cheddar cheese, divided
1 cup dry Italian breadcrumbs or 1 cup crushed goldfish crackers

Preparation

Preheat the oven to 375F and grease 2 large casserole dishes.
Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
While pasta is cooking, heat 5 cups of milk in a saucepan.
Stir in the pepper, parsley, garlic powder, salt and butter.
Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
Stir in all but 1 cup of the cheese until melted.
Pour over the pasta in the pot and fold in completely.
Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
Bake for 10 minutes, until cheese melts and casserole is bubbly.