Recipe: Baked Macaroni and Cheese (using mild and sharp cheddar)

BAKED MACARONI AND CHEESE



1 pound elbow macaroni, cooked according to package directions
FOR THE CHEESE SAUCE:
1/4 cup corn starch
4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground cayenne pepper
2 cups (8 ounces) shredded mild cheddar cheese
2 cups (8 ounces) shredded sharp cheddar cheese
FOR TOPPING:
1 to 2 cups topping, your choice: corn flakes, garlic croutons, crushed saltine crackers OR crushed cheese crackers

Preheat oven to 350 degrees F. Spray 3-quart casserole dish or 13x9-inch pan with cooking spray.

Combine corn starch and milk in a medium saucepan. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. Gradually add both cheeses and stir until melted.

Add cooked pasta to the cheese sauce and stir until blended. Pour mixture into casserole dish and sprinkle with desired topping.

Bake at 350 degrees F for 25 to 35 minutes or until brown.

Makes 8-10 servings
Source: Spice Islands, ACH Food Companies, Inc.