Traditional Macaroni and Cheese

1⅔ cups dry elbow macaroni

2 tbsp. cornstarch

1 tsp. salt

¼ tsp. pepper

½ tsp. mustard

1 can evaporated milk (12 oz)

1 cup water

2 tbsp. butter

2 cups shredded cheddar cheese, divided

Cook and drain macaroni

Preheat oven to 375⁰F and grease 2 quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan.

Stir in evaporated milk, water and butter.

Cook over medium-high heat, stirring constantly until mixture comes to a boil.

Boil for 1 minute, Remove from heat and stir in all but ½ cup of the cheese until melted.

Add macaroni to cheese mixture and mix well.

Pour into casserole dish, top with remaining ½ cup cheese.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

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