Mueller's Baked Macaroni and Cheese

I got this recipe off a box of Mueller's brand elbow macaroni. It is a little time consuming but well worth the effort. It is my favorite macaroni and cheese recipe. I was hesitant to add it to 'zaar because there are already so many mac and cheese recipes but it's really, really good. I hope you try it and like it as much as I do.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons cornstarch
• 1  teaspoon salt
• 1⁄2 teaspoon dry mustard (optional)
• 1⁄4 teaspoon pepper
• 2 1⁄2 cups milk (I use skim)
• 2  tablespoons margarine
• 8  ounces  shredded cheddar cheese, divided (about 2 Cups)
• 8  ounces elbow macaroni, cooked 6 minutes, drained (about 3/4 cups)

Directions

1. Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
2. After the mixture has boiled for 1 minute, remove from heat.
3. Reserve 1/4 cup cheese for topping.
4. Stir in remaining cheese until melted.
5. Add elbow macaroni noodles to cheese mixture and stir to combine.
6. Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
7. Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.