Macaroni & Cheese

by Ellie Weightman

2 cups uncooked macaroni
2 ½ cups milk*-can use whole, low fat, skim or a substitute of (1 can evaporated + 1 can water)2 tbsp cornstarch
¼ tsp ground mustard or 1 tsp Dijon mustard
½ tsp salt
Dash pepper
2 tbsp butter / margarine
8 oz cheddar cheese, shredded
1 tsp dried parsley, more or less to your liking
Paprika
Bread crumbs

Preheat oven to 375º

Cook macaronis according to directions, drain. Put aside.
In saucepan, add butter, milk, cornstarch, mustard, salt, pepper. Cook over medium low heat, stirring constantly to avoid sticking to pan and cornstarch clumping – a whisk is best.

When the milk starts to look like it is going to bubble/boil, turn off heat but keep on the same burner. Add the cheese and parsley and stir until melted. Taste and add more cheese, salt, pepper or mustard to your liking.

Put the cooked macaronis in a 2 quart casserole dish. Pour over the cheese sauce and stir to blend well. Sprinkle bread crumbs on top, the amount to your liking. Lightly sprinkle paprika on top.

Bake 35 minutes uncovered.

* This recipe can be made with any of those milks, however, the thicker the milk, the thicker the cheese sauce. I actually make with skim milk and it is fine but some like it thicker and creamier.