Macaroni And Cheese

• 2 Tbsp. Argo cornstarch
• 1 tsp. salt
• 1/2 tsp. dry mustard (optional)
• 1/4 tsp. pepper
• 2 1/2 c. milk
• 2 Tbsp. Mazola margarine
• 8 oz. American cheese (about 2 c.), divided
• 8 oz. elbow macaroni (about 1 3/4 c.), cooked 6 minutes and drained

1. In medium saucepan, combine cornstarch, salt, dry mustard and pepper.
2. Stir in milk until smooth.
3. Add margarine, stirring constantly.
4. Bring to a boil over medium-high heat; boil for 1 minute.
5. Remove from heat.
6. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted.
7. Add elbows.
8. Turn into a greased 2-quart casserole.
9. Sprinkle with reserved cheese.
10. Bake, uncovered, in a 375u0b0 oven for 25 minutes, or until hot and bubbly. Makes 6 servings.

cornstarch, salt, dry mustard, pepper, milk, margarine, american cheese, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781712 (may not work)