Recipe: Mueller's Classic Macaroni and Cheese

Classic Macaroni and Cheese
Source: Mueller's macaroni box
Makes 6 Servings

2 tablespoons Argo or Kingsford's cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard, (optional)
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons Mazola margarine
2 cups shredded cheddar cheese, divided
1 3/4 cups Mueller's elbow macaroni, cooked 6 minutes, drained

In medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk until smooth. Add margarine.

Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbows.

Turn into greased 2-quart casserole. Sprinkle with reserved cheese.

Bake uncovered in 375F oven 25 minutes or until hot and bubbly.