Baked Macaroni Shells and Cheese Recipe thegrindre

• 1. 2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
• 2. 3 cups Kraft Mild Cheddar Finely Shredded Cheese (I've discovered that Bordens cheese makes it taste a little better.)
• 3. 2 cups Kraft Sharp Cheddar Finely Shredded Cheese (I've discovered that Bordens cheese makes it taste a little better.)
• 4. 1 12oz. can of Nestles Carnation Evaporated Milk plus another 1/2 cup of any milk later
• 5. 1 tablespoon Argo 100% Corn Starch
• 6. 1 tablespoon Land O Lakes Salted sweet cream butter
• 7. A little salt and pepper to taste (If you don't like the little black spots throughout your dish, you can use white pepper.)

1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
2. The Roux: (sauce) In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
3. Remove from heat and let stand to cool down a little.
4. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
5. In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
6. (Try to fill all the shells with cheese)
7. Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
8. When all is well blended, pour this soupy concoction into a 2 quart casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese.
9. Bake, uncovered at 350 F, for about 40 minutes or until the edges start to turn a golden brown.
10. When done, remove to cool a bit and serve.
11. (It is hot!)
12. Enjoy!

medium shells, better, better, carnation, starch, sweet cream butter, a little salt

Taken from www.chowhound.com/recipes/baked-macaroni-shells-cheese-11589 (may not work)