Macaroni & Cheese For A Crowd

• 1 box (16 oz.) dry, small elbow macaroni, cooked and drained
• 1/4 cup cornstarch
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cans (12 fl. oz. each) NESTLE(R) CARNATION(R) Evaporated Milk
• 2 cups water
• 1/4 cup butter or margarine
• 3 cups (12 oz.) shredded sharp cheddar cheese
• 1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
• 1 pinch paprika

1. Preheat oven to 375u0b0F. Grease 13x9-inch baking dish or disposable baking pan.
2. Combine cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.
3. Bake for 20 to 25 minutes or until bubbly.

elbow macaroni, cornstarch, salt, ground black pepper, milk, water, butter, cheddar cheese, cheese, paprika

Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-for-a-crowd (may not work)