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Creamy Mac & Cheese

Ingredients

1/4 Tsp Black Pepper
2 Tbsp Butter Or Margarine
2 Cups Cheddar Cheese
2 Tbsp Cornstarch
1/2 Tsp Dry Mustard
1 2/3 Cup Elbow Macaroni
12 Oz Evaporated Milk
1 Cup Monterrey Jack Cheese
1 Tsp Salt
1 Cup Water

Directions

Cook and drain macaroni.

Preheat oven to 375F. Grease a 2-quart casserole dish.

Shred cheese.

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

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

NOTE: Macaroni will absorb your cheese sauce if you let it sit making it dry & not so creamy.

What I do is prepare everything & just before dinner I put it together then bake.

** Recipe provided by Joyce Marie Stewart **

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