8 oz package of elbow macaroni
1/4 cup butter
2 tablespoons cornstarch
1 teaspoon dry mustard
2 cups cheddar cheese
2 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees.
Directions
Cook 8 oz of macaroni and set aside.
Mix butter, cornstarch, dry mustard, salt and pepper in pan over medium heat. Stir until smooth and bubbly.
Gradually add milk. Cook and stir until sauce is boiling.
Turn temperature to low. Gradually add in 2 cups of cheddar cheese (do not start adding cheese until above ingredients are boiling).
Constantly stir sauce until thick.
Add macaroni and cheese sauce to a greased 2 quart casserole dish. Cook uncovered for 20-25 minutes.
Somethings we like to add to our macaroni and cheese: chucks of ham and/or tomatoes. Also, if interested add some crushed cracks to the top (not my favorite but Adam loves it)!
This is my favorite recipe and by far the best homemade macaroni and cheese I've ever had!
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