Baked Macaroni and Cheese

Five stars on this recipe! I used mozzarella cheese since I didn't have cheddar and you can experiment with what ever kind of cheese you like. I also added some Lawry's and Nature's seasoning to the sauce.

Prep/Total Time: 35 min.

8 ounce box of elbow macaroni

4 Tablespoons of butter, divided

2 Tablespoons of cornstarch

1 teaspoon salt

1 teaspoon dried mustard

1/4 teaspoon black pepper

2 cups of milk

1-1/2 cups shredded cheddar cheese

2 Tablespoons dried breadcrumbs

• Cook and drain an elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
• Pre-heat oven to 350*.
• In a large saucepan, melt 2 Tablespoons of butter. Mix in cornstarch, salt, dried mustard and black pepper. Let it cook for just a couple minutes, then stir in milk. Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
• Remove the saucepan from the heat and stir in cheese. Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
• In the saucepan melt the 2 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
• Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350* degrees for 25 minutes. Yield: 4 servings