Ingredients:
• 1 2/3 cups 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 (12 fluid ounce) can Evaporated Milk
• 1 cup water
• 2 tablespoons butter
• 2 cups shredded sharp Cheddar cheese
Directions:
• Preheat oven to 375 degrees F.
• Grease 2-quart casserole dish.
• Combine cornstarch, salt, mustard and pepper in medium saucepan.
• Stir in evaporated milk, water, and butter.
• Cook over medium-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.
