Macaroni and Cheese

Paul's  Note: I use twice as much cheese as recommended and bake it until the top is slightly burned (yummy!). I normally triple the recipe since it makes wonderful leftovers. 

Ingredients 

8 ounces Mueller's Elbow Macaroni
2 tablespoons cornstarch
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups milk
2 tablespoons butter
2 cups shredded Sharp Cheddar cheese, divided

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Directions

1. Preheat oven to 375° F 
2. Cook pasta 6 minutes. 
3. Drain. 
4. Combine cornstarch, salt & pepper in medium saucepan. Stir in milk until smooth. 
5. Add butter, stirring constantly. 
6. Bring to a boil over medium-high heat. 
7. Boil 1 minute. 
8. Remove from heat. 
9. Stir in 1-3/4 cups cheese until melted. 
10. Add cooked pasta. 
11. Pour into greased 2-quart casserole. 
12. Sprinkle with remaining cheese. 
13.  Bake uncovered 25 minutes, or until lightly browned. 

Submitted by @Bluestocking of the FCR Forum