Recipe: Mueller's Classic Macaroni and Cheese (using cornstarch)

Mueller's Classic Macaroni and Cheese (using cornstarch)
Makes 6 servings

2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard (optional)
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons margarine
2 cups shredded cheddar cheese, divided
1 3/4 cups elbow macaroni, cooked 6 minutes and 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 375-degree oven 25 minutes or until hot and bubbly.