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 **