Macaroni and Cheese (from back of Mueller's box) - Baked Macaroni and Cheese

• 2 tbsp (30 ml) cornstarch
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) dry mustard (optional)
• 1/4 tsp (1 ml) pepper
• 2-1/2 cups (600 ml) milk
• 2 tbsp (30 ml) Margarine or butter
• 2 cups (475 ml) (8 oz (224 grm).) shredded American or Cheddar cheese, divided
• 8 oz (224 grm). Mueller's Elbows (about 2 cups), cooked 5 minutes and drained

1. In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk.
2. Add margarine.
3. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
4. Remove from heat.
5. Stir in 1-3/4 cups (425 ml) cheese until melted.
6. Add elbows.
7. Pour into greased 2-quart casserole.
8. Sprinkle with reserved cheese.
9. Bake uncovered in 375 degree (200 C.) oven 25 minutes or until lightly browned.

cornstarch, salt, pepper, milk, margarine, american, elbows

Taken from online-cookbook.com/goto/cook/rpage/00156D (may not work)