Baked Macaroni and Cheese

• 16 ounces uncooked elbow macaroni
• 4 tablespoons cornstarch
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 12 teaspoon black pepper
• 4 cups milk
• 4 tablespoons butter
• 8 ounces cheddar cheese, grated
• 8 ounces monterey jack pepper cheese, grated

1. Preheat oven to 375F.
2. Cook macaroni according to package directions.
3. In a medium sauce pan combine cornstarch, salt, dry mustard, and pepper.
4. Slowly whisk in milk until smooth.
5. Add butter and to a boil over medium heat until it thickens slightly, stirring constantly.
6. Take care not to scorch the milk.
7. Remove from heat.
8. Reserve 1/4 cup grated cheese for topping.
9. Whisk remaining cheese into the milk mixture until smooth.
10. Drain macaroni and return to pot.
11. Stir in cheese sauce and poor into a 9x13 casserole dish.
12. Sprinkle with remaining cheese and bake for 25 minutes or until hot and bubbly.

elbow macaroni, cornstarch, salt, mustard, black pepper, milk, butter, cheddar cheese, pepper cheese

Taken from www.food.com/recipe/baked-macaroni-and-cheese-335962 (may not work)