Macaroni & Cheese

(Aunt Renie)

1 2/3 cups (7 oz) dry small elbow macaroni, cooked & drained

2 Tbsp cornstarch

1 tsp salt

1/2 tsp dry mustard

1/4 tsp ground black pepper

1 can (12 oz) Nestle Carnation evaporated milk

1 cup water

2 Tbsp butter or margarine

2 cups shredded sharp cheddar cheese, divided

Preheat oven to 375 degrees. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard, and pepper in medium saucepan. stir in evaporated milk, water, and butter. Cook over medium-high heat, stirring constantly until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni, mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake 20 to 25 minutes or until cheese is melted and light brown.