Mueller's Baked Macaroni and Cheese
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/4 teaspoon pepper
2 1/2 cups milk (I use skim)
2 tablespoons margarine
8 ounces shredded cheddar cheese divided (about 2 Cups)
8 ounces elbow macaroni cooked 6 minutes, drained (about 3/4 cups)
Directions
Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
After the mixture has boiled for 1 minute, remove from heat.
Reserve 1/4 cup cheese for topping.
Stir in remaining cheese until melted.
Add elbow macaroni noodles to cheese mixture and stir to combine.
Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.